Lunch Lady Brownies

Lunch Lady Brownies are a nostalgic treat that brings a touch of school cafeteria comfort to your kitchen. These rich, fudgy brownies are topped with a smooth chocolate frosting, making them a perfect choice for a sweet afternoon snack or a delicious dessert. The simple ingredients and straightforward preparation make them a hit with both kids and adults alike.

Whether you’re looking for a classic dessert to bring to a potluck or just a satisfying homemade treat, these brownies are sure to please!

Lunch Lady Brownies

Ingredients

For The Brownies:

1/2 cup butter, melted

1 cup of granulated sugar

2 eggs

3 teaspoons vanilla extract

1/4 cup unsweetened cocoa powder

1 cup all purpose flour

For The Frosting:

2 Tablespoons butter, softened

3 Tablespoons milk

2 Tablespoons unsweetened cocoa powder

1 1/2 cups powdered sugar

Instructions:

Preheat oven to 350˚F. Line a 9”x9” baking pan with foil, making sure that foil comes up over the sides somewhat.

In mixing bowl cream together the sugar and butter for the batter, making sure to stir or blend until the mixture has lightened in both color and texture. Add in eggs and vanilla and stir until fully incorporated.

Slowly add in flour and cocoa powder and mix just until color is uniform. Pour batter into baking dish and bake for 20-25 minutes or until a knife inserted in the center comes out mostly dry with only a few moist crumbs. For the best texture do not overbake.

While brownies are cooling begin to make the frosting. In a medium bowl combine butter, milk, cocoa powder, and powdered sugar until a smooth frosting texture is reached. If mixture is too dry add 1 tablespoon of milk at a time. If too runny, add in one tablespoon of powdered sugar at a time.

Once frosting is the right texture spread over brownies while they are still warm so that some of the icing melts into the brownies. Cut into squares and use the foil to help lift the brownies out of the pan.

Notes:

Texture Tip: For fudgy brownies, avoid overbaking. The brownies should be set around the edges but slightly soft in the center. A toothpick or knife inserted should come out with a few moist crumbs.

Cooling Time: Allow the brownies to cool completely before frosting to prevent the frosting from melting too much into the brownies.

Frosting Consistency: If the frosting is too thick, add milk a tablespoon at a time until you reach a smooth, spreadable consistency. If it’s too runny, add powdered sugar a tablespoon at a time to thicken it.

Cutting Brownies: Use the foil overhang to lift the brownies out of the pan easily before cutting into squares.

Storage: Store brownies in an airtight container at room temperature for up to a week. They can also be refrigerated for longer freshness.

Variations: You can add nuts, chocolate chips, or swirl in some caramel or peanut butter for extra flavor and texture.

Double Batch: For a larger crowd, you can double the recipe and bake it in a larger pan. Adjust baking time as needed.

Nutrition Information:

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Frequently Asked Questions:

Can I use margarine instead of butter?

Yes, you can use margarine as a substitute for butter.

It will slightly alter the taste and texture but will still produce brownies.

What if I don’t have vanilla extract?

You can substitute with an equal amount of almond extract or leave it out entirely.

The vanilla adds flavor but is not essential.

Can I use a different type of flour?

All-purpose flour is recommended, but you can use whole wheat flour or gluten-free flour if needed.

Note that this might affect the texture and density of the brownies.

How do I know when the brownies are done?

The brownies are done when a knife inserted into the center comes out with only a few moist crumbs.

They should not be overbaked.

Can I add nuts or other mix-ins to the brownies?

Yes, you can add chocolate chips, nuts, or other mix-ins.

Fold them into the batter before baking.

How can I make the frosting thicker or thinner?

If the frosting is too thick, add more milk, one tablespoon at a time.

If it’s too thin, add more powdered sugar, one tablespoon at a time.

Can I use a different type of cocoa powder?

Yes, you can use Dutch-processed cocoa powder, but it may slightly alter the taste and color of the brownies.

How should I store leftover brownies?

Store leftover brownies in an airtight container at room temperature for up to 5 days.

For longer storage, refrigerate or freeze them.

Can I freeze the brownies?

Yes, you can freeze brownies.

Wrap them tightly in plastic wrap or foil and place them in a freezer bag.

They will keep for up to 3 months.

Thaw at room temperature before serving.

What is the best way to cut brownies into squares?

For clean cuts, use a sharp knife or a pizza cutter. It helps to let the brownies cool completely before cutting them.

If they’re still warm, the frosting might stick to the knife and create a mess.