Lunch Lady Brownies
Lunch Lady Brownies are rich, fudgy, and topped with a luscious chocolate frosting. A nostalgic school cafeteria treat made easy for your kitchen!
Equipment
- 9x13-inch Baking Dish
- Parchment Paper
- Stand Mixer or Hand Mixer
- Mixing Bowl
- Spatula
Ingredients
Brownies
- 1 cup Salted Butter melted
- 0.5 cup Unsweetened Cocoa Powder
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- 4 large Eggs
- 4 teaspoons Vanilla Extract
Chocolate Frosting
- 0.25 cup Salted Butter softened
- 0.25 cup 2% Milk
- 0.25 cup Unsweetened Cocoa Powder
- 3 cups Powdered Sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper and spray it with non-stick spray.
- In a stand mixer bowl, combine melted butter and cocoa powder. Blend using the paddle attachment until smooth.
- Add flour and sugar to the mixture. Beat until just combined.
- Add the eggs and vanilla extract. Mix until fully incorporated, but do not overmix. Batter will be thick.
- Pour batter into prepared baking dish and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove brownies from the oven and let them rest for about 15 minutes. They should still be warm before frosting.
- While brownies cool, beat all frosting ingredients together until smooth.
- Pour and spread the frosting over the warm brownies. Let them cool completely before cutting into squares and serving.
Notes
For extra fudgy brownies, slightly underbake by 2-3 minutes. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These also freeze beautifully—just wrap tightly and thaw at room temp.