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Lunch Lady Brownies

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12-16 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Lunch Lady Brownies are ultra-fudgy, rich, and topped with a smooth, chocolatey frosting. Made with simple pantry ingredients, they have a soft, melt-in-your-mouth texture that makes them irresistible. Perfect for bake sales, potlucks, or just a sweet treat at home!


Ingredients

Units Scale

For the Brownies:

1 cup unsalted butter, melted

1/2 cup unsweetened cocoa powder

2 cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon salt

For the Frosting:

1/4 cup unsalted butter, softened

1/4 cup milk (or heavy cream for extra richness)

1/4 cup unsweetened cocoa powder

3 cups powdered sugar

1 teaspoon vanilla extract


Instructions

  • Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper.
  • Make the Batter: In a large bowl, whisk together melted butter and cocoa powder until smooth. Add sugar, eggs, and vanilla, mixing until combined. Stir in flour and salt until just mixed (do not overmix).
  • Bake: Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Prepare the Frosting: While the brownies bake, beat together butter, milk, cocoa powder, powdered sugar, and vanilla extract until smooth and creamy.
  • Frost & Set: Once brownies are out of the oven, let them cool for about 10 minutes. Spread the frosting over the warm brownies, allowing it to melt slightly and create a glossy finish.

 

  • Cool & Serve: Let brownies cool completely before cutting into squares.

Notes

For Extra Fudgy Brownies: Slightly underbake and let them cool completely before cutting.

Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Make It Nutty: Add ½ cup chopped walnuts to the batter for a crunchy twist.