Lunch Lady Brownies are the most delicious chocolate fudgy brownies with a thick, rich layer of chocolate frosting.
Made popular in school cafeterias, these brownies are even better than you remember!
Sweet and fudgy chocolate brownies with chocolate frosting? Yes, please! We call these Lunch Lady Brownies because many of us remember getting brownies just like these at our school cafeteria. There were also these amazing Lunch Lady Peanut Butter Cookies.
While school lunch food wasn’t always the best, those school cafeteria workers really knew how to bake some amazing treats!
I don’t know if brownies still look like this at school, but it doesn’t matter. You can make this perfect frosted brownie recipe at home, for yourself, your kids, or to share with whoever you’d like.
If you really want to thrill your family, pop one of these brownies in their school lunchboxes, or maybe try a fun batch of Lucky Charms marshmallow treats, homemade Star Crunch Cookies, or Oreo Brownies instead!
Why You’ll Love This Recipe
These are the best brownies, thick and fudgy with a generous layer of chocolate frosting.
I’ve adjusted the common, classic recipe for lunch lady brownies by reducing the amount of sugar, and adding a bit of salt and vanilla extract to the brownies and the frosting.
With these changes, I think that the brownies have the perfect amount of sweetness, without being so sweet that you don’t even notice the decadent chocolate flavor.
Just like your mom made, or just like you may have gotten from the school cafeteria, these brownies are definitely nostalgic.
Aside from being delicious and fun, this recipe for making lunch lady brownies is really very simple. All of the ingredients are mixed up in one bowl, with just a whisk! No fancy tools are needed.
Key Ingredients In Lunch Lady Brownies
Here’s what you need to make the best chocolate frosted brownies:
- Unsalted Butter: Melted butter is used to make the brownie batter, and softened butter is the base for the chocolate buttercream frosting.
- Cocoa Powder: Unsweetened natural cocoa powder is key to making the best chocolate brownies.
- Eggs: Be sure to let your eggs sit out at room temperature for a bit before mixing up the brownie batter. Trust me, it makes a difference!
- Powdered Sugar: To make a creamy chocolate buttercream frosting,
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Lunch Lady Brownies
Start by preheating your oven to 350°F (180°C). Grease a 9×13-inch pan or a jelly roll pan, then line it with parchment paper so that the brownies are easy to remove.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted butter and cocoa powder until smooth. Then mix in the sugar, then the eggs, and finally the vanilla extract and salt. Mix until smooth and well-combined.
- Add the Flour: Whisk in the flour just until it’s incorporated, don’t overmix!
- Fill the Pan: Pour the brownie batter into the prepared baking pan and spread it out into an even layer with a spatula.
- Bake: Place the brownies in the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out mostly clean, with a few crumbs. Remove from the oven and allow the brownies to cool completely before frosting.
- Make the Frosting: In a medium mixing bowl, using a hand mixer, beat together the softened butter, milk, cocoa powder, powdered sugar, and vanilla extract until smooth and creamy.
- Frost: Spread the frosting over the cooled brownies in an even layer. Allow it to set a bit before slicing and serving.
Tip!
To cut these brownies into clean squares, chill them in the refrigerator for an hour or so first. This will make them more firm, and easier to cut cleanly with a sharp knife.
Recipe Tips
- Use Room Temperature Ingredients: Brownie batter mixes up perfectly smooth when the eggs and melted butter are at the same temperature. Let the butter cool down for a bit after melting it, and let the eggs sit out on the counter.
- Don’t Overmix. The flour is added to the batter last and only needs to be stirred in until you don’t see any flour. Overmixing will lead to brownies that are dry and overly cakey.
- Add More Chocolate! Stir mini chocolate chips into the batter, or top the brownies with chocolate shavings if you want to.
- Chopped pecans or walnuts can also be added if you like nuts in your brownies.
- If the frosting is too thick or too runny, you’ll want to adjust it. You can thicken the frosting by adding more powdered sugar, or thin it out with a tiny bit of milk.
- Instead of this chocolate frosting, you should try lunch lady brownies with white chocolate buttercream! A simple peanut butter icing like the one used on my Halloween Peanut Butter Cupcakes would also be very tasty. Add chopped peanut butter cups as a garnish.
- I cut the brownies into 15 squares, but these are so rich and chocolatey that you could probably get away with serving smaller pieces if you need to.
Brownie Storing Tips
- Keep the brownies covered and on the counter. If they’ve been cut, they should last for 1-2 days. Uncut, the pan of brownies can be stored for up to 4 days.
- You can also store these in the refrigerator if you’d like. They’ll last a bit longer, up to a week.
- Freeze lunch lady brownies in an airtight container for up to three months. Thaw in the fridge overnight before serving.
Recipe FAQs
Yes! Halve the recipe ingredients, and bake the brownies in a 9×9-inch baking pan instead.
The fudgy texture of these brownies comes from excluding extra leaveners, and instead, this recipe relies on extra eggs as the rising agent.
The name for this delicious dessert comes from the fact that it’s a common brownie recipe that was served in school lunchrooms.
More Chocolate Dessert Recipes
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Take yourself back in time with this easy recipe for Lunch Lady Brownies! Even if you never had a brownie in the school cafeteria, you’ll still agree that these are the best.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Lunch Lady Brownies
Equipment
- 9×13 inch pan
- Hand mixer
- Measuring cups and spoons
Ingredients
For the Brownies:
- 1 cup (240 ml) unsalted butter (melted)
- ½ cup (50 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ¼ teaspoon salt
- 2 cups (250 g) all-purpose flour
For the Chocolate Frosting:
- ¼ cup (60 ml) butter (softened)
- ¼ cup (60 ml) milk
- ¼ cup (25 g) unsweetened cocoa powder
- 3 cups (375 g) powdered sugar
- 2 teaspoons (10 ml) pure vanilla extract
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9×13-inch (approx. 23×33 cm) baking pan, or a jelly roll pan 10.5 x 15.5-inch (approx. 26×39 cm). Line with parchment paper for easy removal.
- In a large mixing bowl, whisk together the melted butter and cocoa powder until smooth. Add in sugar, and mix until combined and eggs, followed by the vanilla extract and salt. Mix until smooth.
- Add the flour, and whisk until combined. Do not over stir.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out with a few crumbs.
- Remove from the oven and allow to cool completely.
For the Chocolate Frosting:
- In a medium-sized mixing bowl, using a hand mixer, beat together the softened butter, milk, cocoa powder, powdered sugar, and vanilla extract until smooth and creamy.
- Once the brownies are completely cooled, spread the frosting over the top.
- Allow to cool and set before slicing into squares.
Notes:
- Use Room Temperature Ingredients: Brownie batter mixes up perfectly smooth when the eggs and melted butter are at the same temperature. Let the butter cool down for a bit after melting it, and let the eggs sit out on the counter.
- Don’t Overmix. The flour is added to the batter last and only needs to be stirred in until you don’t see any flour. Overmixing will lead to brownies that are dry and overly cakey.
- Add More Chocolate! Stir mini chocolate chips into the batter, or top the brownies with chocolate shavings if you want to.
- Chopped pecans or walnuts can also be added if you like nuts in your brownies.
- If the frosting is too thick or too runny, you’ll want to adjust it. You can thicken the frosting by adding more powdered sugar, or thin it out with a tiny bit of milk.
- To Store: Store the brownies covered at room temperature for up to 4 days, in the fridge for up to a week, or in the freezer for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Natasha says
This is one of the most delicious chocolate fudgy brownies that I have tried! It’s very thick and fudgy with a delicious layer of chocolate frosting!
Little Sunny Kitchen says
That’s so great to hear, Natasha! Thank you for the wonderful review!
Sha says
These brownies are the kids’ treats after cleaning their room! They had so much fun! They were packed with flavors, so chocolatey and decadent. Highly recommended!
Little Sunny Kitchen says
I’m so happy to hear that, Sha! Thank you for the great review!
Toni says
Really amazing treat! My family enjoyed these!
Little Sunny Kitchen says
Thank you, Toni! I’m glad you and your family enjoyed this recipe!