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“Small batch fudge glaze; just enough for an 8x8 pan of brownies, a loaf sized cake, or several cupcakes! Make it mocha by adding instant coffee granules, or change up the extract for different flavors! I frosted Gluten-Free Walnut Brownies with this mocha glaze!”

Ingredients Nutrition

  • 14 cup butter
  • 14 cup unsweetened baking cocoa
  • 18 teaspoon salt
  • 1 12 cups powdered sugar
  • 1 12 tablespoons instant coffee granules (optional)
  • 3 12 tablespoons milk
  • 1 teaspoon vanilla extract or 1 teaspoon orange extract or 1 teaspoon almond extract or 1 teaspoon coconut extract
  • 14-12 cup toasted chopped walnuts (optional for garnish) or 14-12 cup toasted slivered almonds (optional for garnish) or 14-12 cup toasted chopped pecans (optional for garnish)


  1. Melt butter in a medium sized saucepan over low heat.
  2. In same saucepan, stir in cocoa, salt, powdered sugar, optional instant coffee granules, and milk. Whisk constantly over lowest heat for about a minute.
  3. Remove from heat and add extract; whisk well.
  4. Whisk until smooth and creamy, only adding additional powdered sugar if more of a frosting-like consistency is desired. Glaze will set up as it cools!
  5. Thinly frost cooled brownies, loaf sized cake, or cupcakes while glaze is hot, and garnish with coarsely chopped nuts, if desired.

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