Description
These classic Lunch Lady Brownies offer a rich, fudgy texture with a perfectly smooth chocolate frosting. Baked in a 9×13-inch pan, they combine melted butter, cocoa powder, and a simple blend of ingredients to create a timeless dessert that’s easy to prepare and beloved by all.
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 Oven and Prepare Pan: Preheat your oven to 350° F. Line a 9×13-inch baking dish with parchment paper and spray the parchment with non-stick spray to ensure easy removal. Set aside.
- Mix Brownie Batter: In the bowl of an electric stand mixer fitted with the paddle attachment, combine the melted butter and 1/2 cup cocoa powder. Blend until smooth and fully incorporated. Then add the flour and granulated sugar and beat together until combined. Add the eggs and vanilla extract, mixing just until the batter comes together. Be careful not to over mix. The batter will be thick.
- Bake Brownies: Pour the 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 into the center comes out clean. Once done, remove the brownies from the oven and let them stand for 15 minutes to cool slightly but remain warm.
- Prepare Chocolate Frosting: While the brownies are still warming, beat together the softened butter, 2% milk, 1/4 cup cocoa powder, and powdered sugar until smooth and creamy.
- Frost Brownies: Pour and spread the chocolate frosting evenly over the warm brownies. Allow the brownies to cool completely before cutting into squares and serving to ensure the frosting sets perfectly.
Notes
- Do not over mix the batter; this will keep the brownies tender.
- Frost the brownies while they are still warm for easier spreading and better frosting absorption.
- For cleaner cuts, refrigerate the brownies after frosting for 30 minutes.
- You can substitute salted butter with unsalted butter and add a pinch of salt if preferred.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
