I'm Always on Dessert Duty for My "Lunch Lady Brownies"

I love a good chewy brownie, and I really love fudgy brownies. But absolutely nothing tops a brownie recipe that’s deeply rooted in nostalgia — especially when it involves chocolate frosting. Lunch lady brownies are just what they sound like — a sweet treat reminiscent of the frosted fudgy brownies from the school cafeteria. But this version is way better.

My lunch lady brownies go all-in with a double dose of chocolate to ensure they’re super chocolaty. They have a fudgy bite and are just sweet enough to leave room for the crackly layer of chocolate frosting on top. The best thing about this frosting is that it gets spread on top when the brownies are still warm, so it melts into the top of the brownies.

Why You’ll Love It

• They’re fudgy and super chocolaty. These brownies are dense and fudgy without being too sweet or overly rich. It’s all too easy to eat two in one sitting.

• The frosting! This is what takes these brownies over the top. The addition of frosting ups the chocolaty-ness, but there’s just a thin layer of it, so it’s not overwhelming.

• It makes a lot of brownies. These brownies are baked in a 9×13-inch pan and they’re on the rich side, which means you can easily get 24 servings out of a batch.

Key Ingredients in Lunch Lady Brownies

• Bittersweet chocolate: Most recipes for this type of brownie just call for cocoa powder, but the fact is that adding chocolate makes for a more delicious (and chocolaty!) brownie. Use a bar of good bittersweet chocolate or chocolate chips — both work well and make great brownies.

• Cocoa powder: You’ll want unsweetened natural cocoa powder for this recipe. It gets used for the brownie batter and the chocolate frosting.

• Butter: You’ll need two sticks of unsalted butter total.

• Granulated sugar: Two cups of sugar mixed into the batter might seem like a lot, but rest assured that the brownies aren’t overly sweet.

• Powdered sugar: This type of sugar is used to thicken and sweeten the chocolate frosting.

How to Make Lunch Lady Brownies

1. Make the brownie batter and bake. Whisk together the batter in a large bowl. Transfer to a 9×13-inch baking pan (preferably metal) and bake until a tester inserted in the center comes out clean.

2. Make the frosting. An electric hand mixer is the best tool for this step, as you’re making just a small amount of frosting. Wait until the brownies come out of the oven before making the frosting.

3. Frost the brownies. This part is crucial: Frost the brownies while they’re still warm. The frosting will almost immediately soften and melt into the brownies (don’t panic — this is supposed to happen). As it cools, the frosting will set.

4. Cool completely. Give the brownies ample time to cool and the frosting to set, about two hours.

Lunch Lady Brownies Recipe

This nostalgic dessert has the most perfect chocolate frosting.

Prep time 20 minutes to 25 minutes

Cook time 25 minutes to 30 minutes

Serves 24

Ingredients

For the brownies:

• 6 ounces bittersweet chocolate, or 1 cup bittersweet chocolate chips

• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces

• 1/4 cup natural cocoa powder

• Cooking spray

• 2 cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 1/2 teaspoon kosher salt

• 1 1/2 cups all-purpose flour

For the frosting:

• 4 tablespoons (1/2 stick) unsalted butter, at room temperature

• 1/4 teaspoon kosher salt

• 1 3/4 cups powdered sugar

• 1/4 cup natural cocoa powder

• 1/4 cup whole or 2% milk

• 1 teaspoon vanilla extract

Instructions

Make the brownies:

1. Heat the oven to 350℉.

2. Coarsely chop 6 ounces bittersweet chocolate if not using chocolate chips. Place the chocolate and 1 1/2 sticks cut unsalted butter in a large microwave-safe bowl. Microwave on HIGH in 20-second increments, stirring between each, until the chocolate is melted and the mixture is smooth, about 2 minutes total. (Alternatively, melt together in a small saucepan over low heat.)

3. Whisk in 1/4 cup natural cocoa powder until smooth and combined. Let sit for 5 minutes so the cocoa powder can bloom. Meanwhile, coat a 9x13-inch baking pan, preferably metal, with cooking spray. Line the bottom and two long sides of the pan with a sheet of parchment paper that extends a few inches over the sides to form a sling.

4. Whisk 2 cups granulated sugar into the butter mixture until combined. Whisk in 4 large eggs one at a time, whisking well in between each addition. Continue whisking until the mixture is smooth and glossy. Whisk in 1 tablespoon vanilla extract and 1/2 teaspoon kosher salt until combined.

5. Add 1 1/2 cups all-purpose flour and gently fold with a flexible spatula until incorporated and no streaks of flour remain; do not overmix. Transfer to the baking pan and spread into an even layer.

6. Bake until a tester inserted in the center comes out clean, 27 to 30 minutes. Let cool for 15 minutes. Meanwhile, prepare the frosting.

Make the frosting:

1. Beat 4 tablespoons room-temperature unsalted butter and 1/4 teaspoon kosher salt in a large bowl with an electric hand mixer on medium speed until lightened in color and fluffy, about 2 minutes. Scrape down the sides of the bowl with a flexible spatula.

2. With the mixer on low speed, slowly beat in 1 3/4 cups powdered sugar, 1/4 cup cocoa powder, 1/4 cup whole milk, and 1 teaspoon vanilla extract. Gradually increase the speed to medium-high and beat, scraping the bowl halfway through, until well-combined, smooth, and fluffy, 2 to 3 minutes total.

3. Working quickly, spread the frosting evenly over the warm brownies (it will start to melt). Let sit until cooled completely and the frosting sets, about 2 hours.

4. Grasping the excess parchment, lift the brownie slab out of the pan and place on a cutting board. Cut into 24 pieces.

Recipe Notes

Stand mixer: If you only have a stand mixer, mash the softened butter and salt together for the frosting in the bowl with a wooden spoon first. Slowly beat in the remaining ingredients with the paddle attachment on medium speed and proceed with the remaining instructions.

Storage: The brownies can be stored in an airtight container at room temperature for up to 1 week.

Further Reading

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