There’s something special about desserts that take us back to childhood, and Lunch Lady Brownies are one of those timeless classics. Rich, fudgy, and smothered with a simple chocolate frosting, these brownies were a staple in many school cafeterias and are still remembered with love today. They’re easy to make, perfectly sweet, and deliver that nostalgic, homemade taste in every bite. Whether you’re baking them for a family gathering, a potluck, or just to satisfy your sweet tooth, these brownies are guaranteed to bring smiles and happy memories to the table.
Ingredients
For the brownies:
- 1 cup (2 sticks) unsalted butter, melted
- ½ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 4 teaspoons vanilla extract
- ½ teaspoon salt
For the frosting:
- ¼ cup unsalted butter, softened
- ¼ cup milk
- ¼ cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Make the Brownies
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment paper.
- In a large mixing bowl, combine melted butter and cocoa powder until smooth.
- Add in sugar, eggs, and vanilla. Mix until combined.
- Stir in flour and salt, mixing just until smooth (don’t overmix).
- Spread batter evenly into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick comes out with moist crumbs (not fully clean—these are fudgy brownies!).
2. Make the Frosting
- While the brownies bake, whisk together butter, milk, and cocoa powder in a bowl until smooth.
- Gradually add powdered sugar and vanilla, mixing until creamy.
- If too thick, add a splash of milk.
3. Frost the Brownies
- Spread frosting over the warm brownies right out of the oven (this helps it melt into a glossy layer).
- Let cool completely before cutting into squares.
Storage
- Store in an airtight container at room temperature for 3–4 days.
- For longer storage, refrigerate up to 1 week or freeze brownies (without frosting) for up to 2 months.