Description
These classic Lunch Lady Brownies are rich, fudgy, and topped with a smooth chocolate frosting. With a perfect balance between a moist interior and a slightly crisp top, these brownies make an ideal treat for gatherings or an indulgent everyday dessert.
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 oven and prepare pan: Preheat your oven to 350° F. Line a 9×13-inch baking dish with parchment paper and spray the parchment paper with non-stick spray to prevent sticking. Set aside.
- Mix brownie batter: In the bowl of an electric stand mixer, add the melted butter and cocoa powder. Using the paddle attachment, mix until smooth and well combined.
- Add dry and wet ingredients: Add the all-purpose flour and granulated sugar to the butter mixture. Beat together briefly, then add eggs and vanilla extract. Mix just until everything is combined; avoid over mixing to keep the batter thick and the brownies tender.
- Bake the brownies: Pour the thick batter into the prepared baking dish and spread it out evenly. Bake in the oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool slightly before frosting: Remove the brownies from the oven and let them stand for about 15 minutes so they’re still warm but not hot when you frost them. This helps the frosting spread easily and melt slightly into the brownies.
- Prepare chocolate frosting: In a mixing bowl, beat together the softened butter, 2% milk, cocoa powder, and powdered sugar until the mixture is smooth and creamy.
- Frost the brownies: Pour and spread the frosting evenly over the warm brownies. Then let the brownies cool completely before cutting into squares and serving.
Notes
- Do not over mix the batter to ensure fudgy brownies instead of cakey ones.
- Line your pan with parchment paper extending over edges to make it easy to lift brownies out once cooled.
- Frost the brownies while they’re warm to facilitate smooth spreading and slightly melted frosting texture.
- Allow brownies to cool completely before slicing to get clean cuts and prevent the frosting from smearing.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
