Frosted or unfrosted?

Question

Ok, my own personal poll.
How many of you frost your brownies. I mean with chocolate frosting.
I know you can have them with ice cream or whipped cream.
But I would like to know who likes them just plain.(no frosting)
and how many put chocolate frosting on them.I'm not talking what you can put in them, nuts, marshmellows etd., just the frosting.

Answer 1

I frost my brownies. My fave is just a plain white icing and I add peppermint extract and a little green food coloring. Chocolate and mint make such a great combination I think.

Answer 2

Personally, I think that cakes should be frosted, not brownies....too sweet and over the top in MO, but that's just me......Brownies are sooooooooooo concentrated chocolate flavor, that I think that adding frosting is just too sweet. And I know that Brownies are an American favorite, but what ever happened to Blondies ( chocolate free brownies)?? They're still my favorite, though you don't see many recipes for them, much less people making them these days.....However you like your brownies, Enjoy!!

Platinum Blondies,
courtesy of Al Roker, Food TV Network:

3/4 cup plus 2 tablespoons packed light brown sugar
1 large egg
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans, toasted
4 ounces white chocolate, chopped, or 3/4 cup white chocolate chips

Position a rack in the center of the oven and preheat the oven to 325 degrees F.
Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high. Using an electric mixer or mixing by hand, beat together the sugar and egg until light and fluffy, about 3 minutes. Add the vanilla and butter and beat to mix well. In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, beating until just incorporated. Do not overmix. Using a spoon, stir in the pecans and white chocolate.

Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top. Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Remove the pan from the oven and place on a wire rack to cool. Cut the blondies into 2-inch squares. The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving).







Christopher

Answer 3

I personally don't like brownies or chocolate cake (so un-American, I know) but my family loves chocolate frosted brownies.

I think the bigger debate is in my family is whether or not they like it freshly frosted and smooth, or kinda crunchy frosting thats been sitting out for a couple of hours.

We also debate about fresh vs. stale peeps :-)

Answer 4

Unfrosted... Brownies with frosting seem like cake to me.

If I am making them for guests; I will sprinkle the brownies with confectioners' sugar through a doilie, just to make them look pretty.

Answer 5

I love brownies with chocolate frosting

Answer 6

Frosting make brownies a sinful, wonderful, treat!
LIVE a LITTLE!

Answer 7

No frosting, I don't even care for my cakes to have frosting. It's too sweet.

Answer 8

I don't mind eating frosted browinies but if I make them myself they are unfrosted.

Answer 9

Frosting is for cake.

Answer 10

i don't put frosting on my brownies