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2–3 tablespoons milk

1 teaspoon vanilla extract

1 pinch of salt

Melt the chopped chocolate with the butter in a medium double boiler; cook and stir until melted and smooth. Remove from heat and cool for 10 minutes.

Mix the melted chocolate, ½ cup powdered sugar, 1 tablespoon milk, vanilla extract, and pinch of salt in a medium bowl with an electric mixer set on medium until blended. Add the remaining powdered sugar, ½ cup at a time, beating on medium speed until smooth. Add a few more drops milk, if necessary, to make the frosting spreading consistency.

MAKES ABOUT 2 CUPS.

CHOCOLATE GANACHE, AKA CHOCOLATE GANACHE FROSTING

¾ cup heavy whipping cream

8 ounces semisweet baking chocolate, chopped

Heat the cream in a medium, heavy-bottomed saucepan set over low heat until cream is hot but not boiling; remove from heat.

Place chopped chocolate in a medium bowl; pour the hot cream over chocolate. Whisk mixture until the chocolate is melted and mixture is glossy and smooth. Cool completely (several hours) before using as a frosting.

MAKES ABOUT 2 CUPS.

CHOCOLATE MARSHMALLOW FROSTING

2 ¼ cups powdered sugar, sifted

2/3 cup unsweetened cocoa powder

6 large marshmallows

¼ cup (½ stick) butter, cut into small pieces

5–6 tablespoons milk

1 teaspoon vanilla extract

Combine the powdered sugar and cocoa powder in a large bowl. Set aside momentarily.

Combine the marshmallows, butter, and milk in a medium saucepan set over low heat, stirring constantly until melted and smooth, 3–4 minutes. Remove the pan from the heat. Pour the marshmallow mixture over the sugar-cocoa mixture. Add the vanilla and stir until the frosting is smooth and satiny. Let stand for 15–20 minutes to cool and thicken.

MAKES ABOUT 1½ CUPS, ENOUGH

TO FROST A 13 X 9-INCH PAN OF

BROWNIES OR 48–60 COOKIES.

Baker’s Note

For an 8-inch-square pan of brownies, halve the ingredients listed above and proceed as directed.

CHOCOLATE-RASPBERRY FROSTING

Silky chocolate-raspberry frosting? It’s even better than you can imagine.

1 cup semisweet chocolate chips

2/3 cup sour cream

¼ cup seedless raspberry preserves, whisked to loosen

2 tablespoons light corn syrup

1 teaspoon vanilla extract

1½ tablespoons butter, softened

Stir chocolate in top of double boiler over simmering water until melted and smooth. Pour chocolate into large bowl. Cool to room temperature. Beat in the sour cream, preserves, corn syrup, and vanilla with an electric mixer set on medium, beating until mixture is fluffy, smooth and light in color, about 3 minutes. Beat in the butter.

MAKES ABOUT 2 CUPS, ENOUGH TO

GENEROUSLY FROST A 13 X 9-INCH PAN OF

BROWNIES OR 48–60 COOKIES.

Baker’s Note

For an 8-inch-square pan of brownies, halve the ingredients listed above and proceed as directed.

CHOCOLATE RUM GLAZE

The crowning touch for Jim and Anna’s Dark Rum Brownies (see page 336), this spiked glaze is also excellent drizzled over cookies. The glaze may look thin while it is still warm, but it thickens as it cools.

½ cup packed light brown sugar

3 tablespoons butter (not unsalted)

2 tablespoons dark rum

1 tablespoon milk

½ cup semisweet chocolate chips

Combine the brown sugar, butter, rum and milk in a small saucepan set over medium-low Heat. Stir constantly until the mixture comes to a boil. Boil, stirring constantly, 1 minute longer. Remove the pan from the heat and stir in the chocolate chips. Stir the mixture until the chips are completely melted and the mixture is smooth. Cool for 5 minutes. Pour the glaze over warm or cooled brownies.

MAKES ABOUT ¾ CUP GLAZE, ENOUGH TO

GLAZE AN 8-INCH-SQUARE PAN OF BROWNIES.

Baker’s Note

For a 13 x 9-inch pan of brownies or 48–60 cookies, double the ingredients listed above and proceed as directed.

CHOCOLATE SOUR CREAM FROSTING, AKA CHOCOLATE VELVET FROSTING

This frosting is everything that its name implies: rich, smooth, luxurious, and, of course, very chocolate.

2 tablespoons butter

½ cup semisweet chocolate chips

¼ cup sour cream

1¼ cups sifted