Lunch Lady Brownies

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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.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: chocolate

Servings: servings

Calories: 244kcal

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 15x10-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

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.

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.

Nutrition

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