Lunch Lady Brownies
These Lunch Lady Brownies are the easiest brownie recipe using no special equipment, just a couple bowls and a whisk. It’s a quick dessert for beginner bakers to try at home and tastes just like those nostalgic brownies from your school cafeteria.
If you’re a sucker for bringing back old time recipes like I am, these Lunch Lady Brownies are for you. These were one of my favorite desserts at school as a child and now a sweet treat I can whip up at home in about 30 minutes to feed a crowd.
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My favorite part is that they use the most basic pantry ingredients and there’s no need to get out my mixer. I can just stir, spread, and bake. If you’re a fan of nostalgic treats, my Lunch Lady Peanut Butter Bars and Peanut Butter Oatmeal Bars are two others to try.
Table of Contents
why you’ll love this recipe
- Less than 10 ingredients. It’s that simple, nothing too expensive or difficult to find in these brownies.
- Rich cocoa flavor and fudgy texture. The cocoa powder in the cake base along with the cooked icing on top, makes for the richest bite.
- Easy to serve a crowd. Bring a big 9×13-inch pan or sheet pan of these to any party and I guarantee they will be devoured in no time.
ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
For the Brownie:
- Salted butter: Base to the brownie batter.
- Granulated sugar: Sweetens the batter perfectly.
- Large eggs: Binds the batter together.
- Vanilla extract: Adds both caramel and floral notes, make sure you use pure and not imitation for the best flavor.
- Unsweetened cocoa powder: Key ingredient for a rich, chocolate flavor.
- All-purpose flour: Structure for the brownies.
- Salt: Always add a pinch to your baked goods to help enhance all of the flavors.
For the Frosting:
- Salted butter: Base to the frosting. If you only have unsalted butter, add a small pinch of salt.
- Unsweetened cocoa powder: Gives nice cocoa flavor.
- Whole milk: Helps to thin the frosting to the correct consistency.
- Powdered sugar: Sift to avoid any lumps, them stir in for sweetness and a smooth texture.
- Vanilla extract: Add another little dash here to give the frosting a flavor that is so addicting.
Tools You’ll Need
- Mixing Bowls
- Rubber Spatula
- Measuring Cups and Spoons
- Parchment Paper
- Liquid Measuring Cups
- Small Saucepan
- 13″x18 Sheet Pan or 15×10 Sheet Pan (I use a 15×10!
how to make lunch lady brownies
- Preheat oven to 350°F. Grease with butter or nonstick spray a 15×10-inch sheet pan or 13×9-inch baking pan or line with parchment paper.
- In a large bowl, whisk together salted butter, granulated sugar, and cocoa powder.
- Add eggs and whisk again.
- Stir in vanilla extract.
- Fold in all-purpose flour, and salt until just combined. Don’t overmix.
- Pour batter into the prepared pan and spread evenly. Bake for 20–22 minutes, until the center is just set and a toothpick comes out with a few moist crumbs.
- About 5 minutes before the brownies come out, melt the butter in a small saucepan over medium heat. Whisk in unsweetened cocoa powder and whole milk until smooth. Remove from heat and stir in powdered sugar and vanilla extract until silky and pourable.
- Pour the warm frosting over the hot brownies straight from the oven and spread to the edges. Let cool completely in the pan before cutting into bars.
expert tips
- To know when the brownies are done baking, use the toothpick test. If an inserted toothpick comes out with moist crumbs, then the brownies are ready to remove and bake.
- Always pour the frosting over the hot brownies. This is different from most cakes and brownie recipes. By letting the frosting cool as the brownies cool, it forms a crackly topping that is super fudgy in texture.
- Adds nuts if you want. You could stir in chopped pecans or walnuts into the brownie batter or sprinkle them on top of the frosting.
- Don’t over-mix the batter or the frosting. You want to stir just until combined or else your brownies could be tough or the frosting can break.
storage
Store any leftover brownies in an airtight container on the counter for up to 3 days. Refrigerate for up to 1 week.
Freezing these brownies also works well, just place them in a container for up to 2 months. Thaw overnight before enjoying.
Frequently Asked Questions
Whether you had them at your school or not, they are a cakey-brownie with a rich chocolate frosting on top with a crackly texture.
Yes, try stirring in mini chocolate chips or nuts. You can even experiment with mint or almond extracts for a twist.
This is a frosting where it’s best to sift your powdered sugar before stirring it in to guarantee a smooth and even texture.
more easy dessert recipes
Lunch Lady Brownies
Ingredients
For the Brownie
- 1 cup salted butter melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Frosting
- 1/3 cup salted butter
- 1/3 cup unsweetened cocoa powder
- 1/3 cup whole milk
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease with butter or nonstick spray a 15×10-inch sheet pan or 13×9-inch baking pan or line with parchment paper.
- In a large bowl, whisk together salted butter, granulated sugar, and cocoa powder.
- Add eggs and whisk again.
- Stir in vanilla extract.
- Fold in all-purpose flour, and salt until just combined. Don't overmix.
- Pour batter into the prepared pan and spread evenly. Bake for 20–22 minutes, until the center is just set and a toothpick comes out with a few moist crumbs.
- About 5 minutes before the brownies come out, melt the butter in a small saucepan over medium heat. Whisk in unsweetened cocoa powder and whole milk until smooth. Remove from heat and stir in powdered sugar and vanilla extract until silky and pourable.
- Pour the warm frosting over the hot brownies straight from the oven and spread to the edges. Let cool completely in the pan before cutting into bars.
Notes
- To know when the brownies are done baking, use the toothpick test. If an inserted toothpick comes out with moist crumbs, then the brownies are ready to remove and bake.
- Always pour the frosting over the hot brownies. This is different from most cakes and brownie recipes. By letting the frosting cool as the brownies cool, it forms a crackly topping that is super fudgy in texture.
- Adds nuts if you want. You could stir in chopped pecans or walnuts into the brownie batter or sprinkle them on top of the frosting.
- Don’t over-mix the batter or the frosting. You want to stir just until combined or else your brownies could be tough or the frosting can break.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
