Description
Lunch Lady Brownies are rich, fudgy, and topped with a classic smooth chocolate frosting. These brownies are a nostalgic treat reminiscent of school cafeteria favorites, made with simple ingredients and baked to perfection. Perfect for sharing, they deliver a moist texture with a deep cocoa flavor, enhanced by a creamy chocolate frosting that melts in your mouth.
Ingredients
Scale
Brownies
- 1 cup salted butter (melted)
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 4 teaspoons vanilla extract
Chocolate Frosting
- 1/4 cup salted butter (softened)
- 1/4 cup 2% milk
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350° F (175° C). Line a 9×13-inch baking dish with parchment paper and lightly spray the paper with non-stick spray to ensure easy removal of the brownies once baked.
- Make Brownie Batter: In the bowl of an electric stand mixer fitted with the paddle attachment, combine the melted salted butter and unsweetened cocoa powder. Blend until completely smooth to form a rich chocolate base.
- Add Dry Ingredients and Eggs: Add the all-purpose flour and granulated sugar to the chocolate mixture. Beat together just until combined, then add the eggs one at a time, followed by the vanilla extract. Mix gently and just until the batter is uniform, ensuring not to overmix as the batter will be thick.
- Bake the Brownies: Pour the thick brownie batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the brownies to stand for about 15 minutes; they should still be warm for frosting.
- Prepare Chocolate Frosting: While the brownies are resting, beat together the softened salted butter, 2% milk, unsweetened cocoa powder, and powdered sugar until the mixture is smooth and creamy, forming a luscious chocolate frosting.
- Frost the Brownies: Pour and spread the frosting evenly over the warm brownies. Allow the brownies to cool completely before cutting them into 16 servings to ensure the frosting sets properly.
Notes
- For best results, use room temperature eggs to help the batter incorporate smoothly.
- Don’t overmix the batter to keep the brownies fudgy rather than cakey.
- To easily remove the brownies from the pan, lift them out using the parchment paper edges once cooled.
- You can store leftover brownies in an airtight container at room temperature for up to 3 days.
- Adjust sweetness in frosting by gradually adding powdered sugar according to your taste preference.
