Description
These classic Lunch Lady Brownies are rich, fudgy, and topped with a smooth, chocolate frosting. Perfectly balanced with a melt-in-your-mouth texture, these brownies make a nostalgic treat for any occasion. With simple pantry ingredients and easy steps, you can have a batch of warm, comforting brownies ready in about an hour.
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 and Prepare Baking Dish: Preheat your oven to 350° F. Line a 9×13-inch baking dish with parchment paper, then spray the parchment paper lightly with non-stick spray to ensure the brownies release easily after baking.
- Mix Butter and Cocoa: In the bowl of an electric stand mixer fitted with the paddle attachment, combine the melted butter and unsweetened cocoa powder. Blend until the mixture is smooth and evenly mixed.
- Add Dry Ingredients and Eggs: Add the all-purpose flour and granulated sugar to the bowl. Beat together briefly, then add the eggs one at a time along with the vanilla extract. Mix just until combined to avoid over mixing; the batter will be thick.
- Bake the Brownies: Pour the batter evenly into the prepared baking dish, spreading it out to the edges. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the brownies stand for 15 minutes; the brownies should still be warm when frosting.
- Prepare the Frosting: While the brownies are resting, beat together the softened butter, milk, cocoa powder, and powdered sugar until the frosting is smooth and creamy.
- Frost the Brownies: Pour the chocolate frosting over the warm brownies and spread it evenly. Allow the brownies to cool completely before cutting into squares and serving.
Notes
- Do not over mix the batter to keep brownies fudgy.
- Use parchment paper and non-stick spray to easily remove brownies from the pan.
- Frost brownies while still warm for easier spreading.
- Store brownies in an airtight container at room temperature for up to 3 days.
- You can refrigerate brownies; bring to room temperature before serving.
