Description
Thick, fudgy, and topped with that melt-into-the-warm-brownie frosting—this is the Lunch Lady Brownie you grew up loving. It’s rich, nostalgic, and dangerously easy to make. Straight from a 50-year-old cafeteria recipe passed down through generations, this brownie delivers pure chocolate comfort in every bite. Whether you’re baking for a potluck, a craving, or just a trip down memory lane, these will transport you right back to the lunchroom—minus the hairnets!
Ingredients
For the Brownies
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1 cup butter, melted
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½ cup unsweetened cocoa powder
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2 cups granulated sugar
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4 large eggs, room temp
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4 tsp vanilla extract
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2 cups all-purpose flour
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1 cup chopped nuts (optional)
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Pinch of salt
For the Frosting
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¼ cup softened butter
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¼ cup milk (whole or evaporated)
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¼ cup unsweetened cocoa powder
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3 cups powdered sugar
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Dash of salt
Instructions
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Preheat & Prep
Heat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment for easy lifting. -
Mix the Batter
In a large bowl, whisk melted butter and cocoa until smooth. Add sugar, mix well, then beat in eggs one at a time. Stir in vanilla, then gently fold in flour (and nuts if using) until just combined. -
Bake
Spread batter evenly into the pan. Bake 20–25 minutes—edges should pull slightly from the pan while the center stays soft. -
Make the Frosting
Beat butter, cocoa, and salt together. Gradually add powdered sugar, alternating with milk, until smooth and spreadable. -
Frost While Warm
Spread frosting over hot brownies so it melts slightly into the surface. Cool completely before cutting into squares.
Notes
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Slightly underbake for fudgy texture.
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Use evaporated milk for ultra-creamy frosting.
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Add a sprinkle of flaky salt for a gourmet touch.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 290 Cal Per Serving