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Lunch Lady Brownies

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These Lunch Lady Brownies are soft, rich, and decadent, with a fudgy texture and a luscious chocolate frosting. A perfect treat for any occasion, these brownies will bring back fond memories of school lunchroom desserts! Simple to make and absolutely irresistible.

Ingredients

Scale
  1. For the Brownies:

    • 1 cup Melted butter
    • ½ cup Unsweetened cocoa powder
    • 2 cups All-purpose flour
    • 2 cups Sugar
    • ½ teaspoon Salt
    • 4 Eggs
    • 3 tablespoons Vanilla extract

    For the Frosting:

    1. ¼ cup Melted butter
    2. ¼ cup Milk
    3. 3 cups Powdered sugar
    4. ¼ cup Unsweetened cocoa powder
    5. 1 tablespoon Vanilla extract

Instructions

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C).

  • Make the Brownie Batter:
    In a medium bowl, mix together the melted butter and cocoa powder until smooth. Add the flour, salt, and sugar, then stir until combined. The mixture will be dry and crumbly.

  • Add the Eggs and Vanilla:
    Add in the eggs and vanilla extract and mix until smooth.

  • Prepare the Pan:
    Line a 9×13-inch baking pan with parchment paper and pour the brownie batter into the pan, spreading it evenly.

  • Bake:
    Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

  • Make the Frosting:
    While the brownies are baking, make the frosting by whisking together the melted butter, milk, powdered sugar, cocoa powder, and vanilla extract. The frosting should be thick and spreadable. If it’s too thick, add a little milk, one tablespoon at a time, until you achieve your desired consistency.

  • Cool the Brownies:
    Once the brownies are baked, let them sit for 15 to 20 minutes before frosting.

  • Frost the Brownies:
    Spread the frosting over the top of the brownies once they have cooled.

 

  • Let Cool and Serve:
    Let the brownies cool completely before slicing into squares.

Notes

  • You can make the frosting thinner or thicker depending on your preference. If you prefer a thicker frosting, use less milk.

 

  • These brownies are best served once they’ve cooled to room temperature for the perfect texture and flavor.

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