Being a mom is a busy job. Sometimes you need to bring dessert to a dinner or bake sale, but you don’t have time to spend in the kitchen. This quick and easy spring dessert is the answer for a sweet treat that looks like you spent a lot of time on it but really didn’t.
I made the brownies and frosting from scratch, but you can save so much time purchasing store-bought. This is such an easy and versatile recipe. You can switch from brownies to cake as well as change-up the icing colors to suit the season or theme.
First, I made the brownies. I used Rachel Ray’s basic brownie recipe. While that was in the oven I made the frosting. I’ve heard to never use salted butter in frosting, but I like it better. Divide the frosting into small bowls and use food coloring to tint each bowl with the colors of your choice.
- 1½ sticks butter, softened
- 3 C powdered sugar
- ½ tsp vanilla extract
- 1-3 Tbs Milk
- Using a kitchen-aid or electric beater, cream the butter. Add the vanilla.
- Slowly add the powdered sugar.
- Add milk, a little at a time, until it comes together and you've reached a nice consistency.
When the brownies are done, let them cool completely. I was a bit impatient and they were not fully cooled, so the frosting was a little melty in some spots.
*Note to self: Wishing them cool won’t actually cool them down any quicker.
Cut the brownies into the size you wish. I was fresh out of icing bags, so I improvised with a plastic zip bag. You must have a nice quality thick one or it won’t work and you will get a mess everywhere. Try doubling it if you want to be sure. First, I piped “grass” using a Wilton 418-9616 Grass Icing Tip.
I can’t remember the tip I used for the “flowers” but it was similar to Wilton tip #96 from this set. Using a separate bag, I put a scoop of pink, purple, and blue frosting next to each other down toward the tip. When I piped the flowers, it gave it a cute three-toned look. Not only an easy spring dessert but such an adorable one, too!