This retro recipe for Lunch Lady Brownies not only hits all of the chocolate frosted brownie flavor points, but it comes with a heaping helping of nostalgia, too.
Easy Lunch Lady Brownies Recipe
You gotta love those sweet ladies who dedicate their entire career to feeding students. It takes a very special person to share their cooking love with people every single day. These delicious chocolate frosted brownies are a throwback to those chocolate goodies we all loved in grade school. They’re guaranteed to make you feel warm and fuzzy inside.
How to Make the BEST Lunch Lady Brownies Recipe
- Ingredients you’ll need to have on hand to make homemade Lunch Lady Brownies: All purpose flour, cocoa powder, granulated sugar, vanilla extract, butter and large eggs.
- To make the chocolate frosting: Powdered sugar, cocoa powder, salt, butter, milk or half and half.
- Kitchen tools you’ll need: A stand mixer or a hand mixer, large bowl, medium bowl, whisk, measuring cups and spoons and 13 x 9 inch baking dish.
- Regular unsweetened baking cocoa works like a charm in these brownies. That said, if you want a deeper dark flavor you can use Dutch process or special dark cocoa powder, instead.
- When baking, it’s important to allow ample time for the butter to soften prior to creaming it with sugar. If you forget, you can use the soften function on your microwave.
- A whisk is perfectly effective for sifting together the dry ingredients for these brownies. You can also use a classic sifter or a fine mesh sieve to sift the ingredients together.
- I think these brownies are best served the day they’re made and should you have any leftover, store them chilled.
- When baking these, or any brownies, err on the side of slightly under baking rather than over baking. If brownies are over baked, they’ll be dry.
- Typically, you don’t frost cakes, cupcakes or brownies while they’re still warm. These brownies are the exception. The frosting is designed to melt slightly into the warm brownies for the best result.
- Store Lunch Lady Brownies in an airtight container in the refrigerator for up to 4 days.
More Brownie Dessert Recipes to Make
Brownies are the dessert equivalent of comfort food regardless of the form. Other desserts you may like to try:
- Layered Peanut Butter Brownie Trifle features layers and layers of chocolate peanut butter love.
- Rocky Road Brownie Cookies are a drop cookie filled with almonds, mini marshmallows and chocolate.
- Strawberry Shortcake Brownie Cupcakes are topped with whipped cream, macerated strawberries and a drizzle of chocolate syrup.
- These Meltaway Brownie Blossoms are made in a mini muffin pan and topped with a candy kiss.
- Fusion Cheesecake Brownies are the best of both worlds.
- Butterscotch Brownies are rich and buttery.
- Chocolate Brownie Pops from Food Network.
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Lunch Lady Brownies
- 1 cup unsalted butter melted
- 1/2 cup cocoa
- 2 cups granulated sugar
- 2 cups all purpose flour
- 4 large eggs
- 1 Tbsp pure vanilla extract
- 3 cups powdered sugar
- 1/3 cup cocoa
- 1/4 tsp salt
- 6 Tbsp unsalted butter softened
- 1/4 tsp pure almond extract
- 1/4 cup milk or half and half
- Preheat oven to 350°F. Butter a 13 x 9 pan or spray with baking spray. Set aside.
- In a medium-size mixing bowl using an electric mixer, combine butter and cocoa until smooth. Mix in sugar and flour beating until fully combined.
- Add in eggs and vanilla, mixing just until combined.
- Spread batter evenly in prepared pan. Batter will be thick so, you'll have to use an offset spatula to spread into corners.
- Bake for 25-28 minutes or until toothpick inserted in center shows moist crumbs. Don't over bake. Set aside to cool slightly while you make the frosting. (Frost while still warm.)
- To make frosting: Sift together sugar, cocoa and salt.
- Using an electric mixer, cream butter and almond extract in a medium size mixing bowl for 1 minute. Lower the speed of the mixer and gradually add sugar mixture alternating with milk. Beat until creamy. May use additional milk or half and half if needed, to smooth in 1 Tbsp increments.
- Immediately spread over warm brownies.
- Store in an airtight container chilled or at room temperature.