Lunch Lady Brownies
Classic school cafeteria brownies with rich chocolate flavor and signature thin chocolate frosting. Nostalgic, easy to make, and always a crowd-pleaser.
Equipment
- 9x13-inch baking pan
- Electric hand mixer
- Large mixing bowl
- Parchment paper or aluminum foil
- Rubber spatula
Ingredients
- 1 cup salted butter, melted
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs beaten
- 4 teaspoons vanilla extract
- 1/4 cup salted butter, softened for frosting
- 1/4 cup unsweetened cocoa powder for frosting
- 1/4 cup milk 2% recommended, for frosting
- 3 cups powdered sugar for frosting
Instructions
- Preheat oven to 350°F. Line a 9x13 inch baking dish with parchment paper or foil, leaving overhang on sides. Lightly grease with cooking spray.
- In a large bowl, combine 1 cup melted butter and 1/2 cup cocoa powder. Mix with electric hand mixer until completely smooth.
- Add 2 cups flour and 2 cups sugar. Beat together, then add 4 eggs and 4 teaspoons vanilla. Mix just until combined. Batter will be thick.
- Pour batter into prepared pan and spread evenly to all corners using a rubber spatula.
- Bake 25-28 minutes until toothpick inserted in center comes out mostly clean with moist crumbs. Do not overbake.
- While brownies bake, make frosting: Beat 1/4 cup softened butter, 1/4 cup cocoa powder, 1/4 cup milk, and 3 cups powdered sugar until smooth and creamy.
- Remove brownies from oven and let stand 15 minutes. Frost while still warm for best results.
- Spread frosting evenly over warm brownies. Let cool completely before cutting into squares.
Notes
- For cleaner cuts, use a plastic knife and wipe between cuts
- Brownies can be made 1-2 days ahead and stored covered at room temperature
- Add 1 cup chopped walnuts to batter for extra crunch
- Frosting too thick? Add milk 1 teaspoon at a time
- For deeper chocolate flavor, use Dutch-processed cocoa powder