Deliciously rich, these lunch lady brownies are a decadent and fudge-like treat completely worth cutting the lunch line for. Simple to make and smothered with a thick, homemade chocolate frosting, it’s easy to see why everyone is obsessed with this 50-year-old classic recipe.
Lunch Lady Brownies Ingredients
You’ll need:
For The Brownies:
- 1 cup melted butter
- ½ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- ½ teaspoon salt
- 4 eggs
- 3 tablespoons vanilla extract
For The Frosting:
- ¼ cup melted butter
- ¼ cup milk
- 3 cups powdered sugar
- ¼ cup of unsweetened cocoa powder
- 1 tablespoon vanilla extract
Substitutions And Additions
FROSTING: Replace the chocolate icing with a different flavor. Try vanilla or peanut butter for a fun twist on this classic.
CHOCOLATE CHIPS: These delicious brownies can always use more chocolate. Add chocolate chips to the batter for even more yummy rich chocolate flavor.
SPRINKLES: Everything is more fun with sprinkles! To add a bit of color to this already perfect brownie, add colorful sprinkles on top of the frosting.
BUTTER: Both salted and unsalted butter work fine in this recipe.
How To Make This Lunch Lady Brownies Recipe
STEP ONE: Preheat oven to 350°F. In a medium bowl using a hand mixer, combine the melted butter and cocoa powder until smooth.
STEP TWO: Add the flour, sugar, and salt and mix together. The mixture will be dry and crumbly.
STEP THREE: Add in the eggs and vanilla extract and mix until smooth.
STEP FOUR: Line a 9×13 pan with parchment paper and lightly spray with nonstick cooking spray. Pour brownie batter into the pan.
OUR RECIPE DEVELOPER SAYS
Lining the pan with parchment paper or aluminum foil will allow you to lift the entire rectangle of baked brownies out of the pan for easier cutting once cooled. You can also grease the pan instead if you would prefer.
STEP FIVE: Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
STEP SIX: While the brownies are baking, make the frosting by whisking together the butter, milk, powdered sugar, cocoa powder, and vanilla extract. The frosting should be thick and spreadable and similar to the consistency of canned frosting but will taste much better!
PRO TIP:
If the frosting is too thick, add one tablespoon of milk at a time to thin it out a bit.
STEP SEVEN: Let sit for 15 to 20 minutes before frosting. Then spread frosting over the top of the brownies.
STEP EIGHT: Let cool completely before slicing.
PRO TIP:
These brownies are so decadent, you can serve smaller portions if you would like to get more than 12 servings out of the batch.
How To Serve
Whip a batch for an after-school snack and serve with a glass of milk or our refreshing pineapple lemonade. Or you can sneak them into a lunchbox for all your big and little kids. The whole family will love the delightful chocolate taste of this treat.
Love brownies? Don’t forget to try our coconut brownies or our reader favorite, peanut butter brownies, for more wonderful recipes.
MORE CHOCOLATE RECIPES
Storage
AT ROOM TEMPERATURE: These old-fashioned brownies are typically stored at room temperature in either an airtight container or covered with plastic wrap or foil. Stored like this, they can last up to 4 days if they aren’t eaten first!
IN THE FREEZER: If they last long enough, this homemade brownie recipe can be frozen in an airtight container for up to 3 months.
These delicious lunch lady brownies are a dream for chocolate lovers. They will satisfy even the strongest chocolate craving. With rich, moist brownies covered in chocolate frosting made from scratch, these brownies are thick and delicious and reminiscent of childhood for so many.
Frequently Asked Questions
You can definitely freeze this fudgy brownie recipe. They should keep in the freezer for up to 3 months.
If you are looking for a quick shortcut for this simple recipe to save time, you can use store-bought frosting on top of these brownies.
The lunch lady brownies would be delicious with either chocolate chips or nuts mixed in.
While we haven’t tried this, you can give it a go and let us know how you make out.
More Recipes You’ll Love
- Lemon Brownies
- Dr. Pepper Brownies
- Vanilla Brownies
- Chocolate Covered Strawberry Brownies
- Lemon Brownies
Lunch Lady Brownies
Ingredients
Brownies
- 1 cup melted butter
- ½ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- ½ teaspoon salt
- 4 eggs
- 3 tablespoons vanilla extract
Frosting
- ¼ cup melted butter
- ¼ cup milk
- 3 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F.
- In a medium bowl, mix together the melted butter and cocoa powder until smooth.
- Add the flour, salt, and sugar then mix together. The mixture will be dry and crumbly.
- Add in the eggs and vanilla extract and mix until smooth.
- Line a 9×13 pan with parchment paper and pour batter into pan.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
- While the brownies are baking, make the frosting by whisking together the butter, milk, powdered sugar, cocoa powder, and vanilla extract. The frosting should be thick and spreadable. It should be similar to the consistency of canned frosting but way better. If it’s too thick add a little milk, a tablespoon at a time.
- Let sit for 15 to 20 minutes before frosting. Then spread frosting over the top of the brownies.
- Let cool completely before slicing.
Video
Notes
- Lining the pan with parchment paper or aluminum foil will allow you to lift the entire baked brownies out of the pan for easier cutting once cooled. You can also grease the pan instead if you would prefer.
- If the frosting is too thick add one tablespoon of milk at a time to thin it out a bit.
- These brownies are so decadent, you can serve smaller portions if you would like to get more than 12 servings out of the batch!
Nutrition
Comments
Lauren says
Is the butter in your recipe salted or unsalted? Thanks!
Layne Kangas says
Unsalted – but you can use either!
Penny says
Is it table spoons of vanilla or teaspoons?
Layne Kangas says
There are three tablepoons in the brownies and another tablespoon in the frosting. Enjoy!
Wanda Burt says
Love these
Very good
Gloria says
These are amazing, so rich and gooey!
Rhonda says
Cocoa powder in icing? How much?
Layne Kangas says
It’s 1/4 cup of cocoa powder. Enjoy! 🙂
Jean says
Does the frosting go on when brownies are still warm
Layne Kangas says
Hi, Jean – yes, you’ll wait 15-20 minutes after baking before frosting and then after they’re frosted, wait until they’re cool before slicing. Enjoy!
Cheryl Traver says
Do you have to use parchment paper. I prefer to spray the pan with a nonstick spray so I can cut them as needed. Will this work?
Layne Kangas says
Hi, Cheryl – I prefer using it for this recipe to make it easier to remove from the pan since they’re so moist. You can use nonstick spray if you’d prefer. Enjoy!
Kathy says
I love the recipe it is easy.
Constance says
Do you hand mix or use a mixer?
Layne Kangas says
I used a hand mixer. Enjoy 🙂
G. Head says
Can I put a square of caramel in the center of each?
Layne Kangas says
Oh that would probably be yummy!
Jean says
Can I cut this recipe in half
Layne Kangas says
I have never tried to – I think it should work ok. Enjoy!
Genie says
Can this recipe be cut in half? I’m always looking for recipes for 8inch pan:)
Layne Kangas says
Hi, Genie – I haven’t tried, please let me know if you do!
Jill says
Do you frost while the brownies are still warm? Thanks! Going to try this weekend!
Layne Kangas says
Hi, Jill – you should let the brownies sit after removing them from the oven for about 20 minutes before frosting. Enjoy!
Stephanie Manske says
I am a Foods teacher and these are the BEST brownies I have ever tasted!!! Great flavor, chewy, fudgy texture – you will never want to buy a boxed brownie after trying this recipe.
Amy says
The brownies are delicious. I don’t like the frosting as much.
Joe says
These are rich and gooey.
Jackie says
These are REALLY good. Husband said I can’t make the boxed brownies anymore.
Liston says
Made them for my family, and they loved it.
Lisa says
Do you use sweetened or unsweetened cocoa powder
Thanks
Layne Kangas says
Hi, Lisa – we used unsweetened! Enjoy!
Amanda says
I’ve made these a few times and it always turns out wonderfully.
I did successfully make a half batch in an 8×8 glass dish. Same temperature but I baked for 28 minutes.
Sandi says
Best receipe ever. Both boys back for seconds rather quickly.
SR says
I’ve made this recipe nearly a dozen times.. Everyone who’s tried them..LOVES them. Quickly became one of my top 10 most requested treats ☺. I keep them in the refrigerator after fully cooled, although a pan is lucky to last past 24 hrs 😉
Jodi Levins says
can you add nuts to these brownies. I remember them from school but I want to make them with and without nuts. Thanks
Faith says
Just want to double check before I make these. Is it supposed to be 3 TABLEspoons of vanilla? It just seems like a lot and I don’t want to ruin these!
Layne Kangas says
Hi, Faith – yes, the measurements listed are correct. Enjoy!
cheryl says
do you have measurement of ingredients for doing this in a jelly roll pan??
Layne Kangas says
Hi, Cheryl – no, we haven’t tried that.
Marlene says
Cheryl, maybe you could double the recipe, fill the jelly roll pan, then make mini cupcake brownies with any leftover batter?
Ashley | Frugalish Family Finance says
This recipe is my all time favorite brownie recipe (and I am not a big brownie fan)! It’s easy and uses staples that are already in our pantry. We just made some of these to add to our goodies for Santa. We did half chocolate and half peanut butter icing! They are freaking delicious!
Robyn says
I have made these several times and they are amazing!
Nancy Jane Massie says
Perfect recipe. I almost think they were better the next day so I won’t hesitate to make them ahead of time. The brownies really are fudgey and the frosting is so delicious. All the butter and vanilla is worth it to get such a great result!
Hmills says
Delicious! Very moist. Reminds me of the Texas Sheet Cake I’ve been making for 60 years! This recipe is a little easier and just as good!
Cher says
Can’t thank you enough for the best brownie in the world! Ate them almost every day in school and they were the best!! Also trust me-it was a very long time ago!!
Amy says
Do you use regular unsweetened cocoa (I.e. Hershey’s) or Dutch processed cocoa powder?
Layne Kangas says
Hi, Amy – we used regular unsweetened cocoa powder, enjoy!
Scott says
Delicious Brownies!!! Thanks so much for sharing.
Easy recipe with fantastic results!
Alice Theofan says
I halved the recipe because I made them with 1-1 Gluten free flour for my hubby. Turned out perfect!!! So delicious! Saved the recipe to my Favorite GF Recipes!
Mary says
Do you think I could make this in mini muffin tin to have bite size for an event?
Layne Kangas says
Hi, Mary – we haven’t tested that for this recipe. We do have these brownie bites and Texas sheet cake bites that I think you’d enjoy.
Carhy says
Easy, SOOO……one of my standbys and favorites!
Marcia Day says
The best brownies! I add a Tablespoon of Espresso Powder!