Lunch Lady Brownies

These Lunch Lady Brownies are just like those chocolaty, fudgy brownies you used to look forward to at lunch in your grade school days!

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These Lunch Lady Brownies with frosting taste like you’re eating fudge! They are so rich and decadent…a far cry from what you think would come from a lunch lady, but that's where they originated from!  

Take a blast to the past with these old fashioned brownies! Whether you make them for your kids or eat them all yourself, this is the perfect recipe to satisfy a chocolate sweet tooth!

This is a recipe that is over 50 years old, passed down from generation to generation. Lunch lady iced brownies have a fudgy consistency since they are made with several eggs and no additional raising agents. The result is luscious, chocolatey brownies.

These homemade, lunchroom-style brownies are the perfect traybake for a potluck or dessert for an event. Easily slice and serve to satisfy a crowd.

If you're wanting to recreate those lunchroom brownies you used to love, then this is definitely the recipe to try! They're super sweet but super delicious!

Lunch Lady Brownies Ingredients

• Butter
• Cocoa Powder
• Flour
• Sugar
• Salt
• Eggs
• Vanilla
• Milk
• Powdered sugar

These perfectly chocolatey brownies have the potential for innovation. Instead of chocolate frosting, try a whipped peanut butter frosting to top the indulgent brownies. Add chopped pieces of peanut butter cups as a garnish!

For another variation, try adding mint extract and green food coloring to the frosting. Mint and chocolate are a match made in heaven! Or if you like extra chocolatey flavor, add cocoa powder to the original frosting recipe.

You could even get really fancy and mix in some pecans or walnuts into the batter. Try adding strawberries before frosting to make some delicious chocolate covered strawberry brownies.

How to Make Lunch Lady Brownies

FIRST STEP: In a medium bowl, mix together the melted butter and cocoa powder until smooth.

SECOND STEP: Add the flour, salt, and sugar and mix together (mixture will be dry and crumbly).

THIRD STEP: Add in the eggs and vanilla and mix until smooth.

FOURTH STEP: Line a 9x13 pan with parchment paper and pour batter into the pan.

FIFTH STEP: Bake at 350 for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

FIFTH STEP: Bake at 350 for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

SIXTH STEP: While the brownies are baking, make the frosting by whisking together butter, milk, powdered sugar, and vanilla. 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.

SEVENTH STEP: Let sit for 15-20 minutes before frosting. Then spread frosting over the top of the brownies.

EIGHTH STEP: Let cool completely before slicing.

Cooking Tips 

There's no need for baking soda in this recipe because the eggs act as a rising agent and will make this recipe light and fluffy, almost like a cake!

The original recipe doesn’t call for salt, however, you may add just a tad bit of salt if you'd like.

This recipe calls for the brownies to be cut into 12 pieces, but they are very sweet so you may want to cut them into additional 4ths to get 48 smaller bites.

Storing this Recipe

ON THE COUNTER: Cover brownies and store on the counter. Cut brownies will last 1-2 days while uncut brownies will last up to 4 days.

IN THE FRIDGE: Cover brownies either in the pan or place in a sealed container and refrigerate for up to 1 week.

IN THE FREEZER: Place brownies in an airtight container and freeze for up to 3 months. Thaw in fridge before serving.

Lunch Lady Brownies

These Lunch Lady Brownies are just like those chocolaty, fudgy brownies you used to look forward to at lunch in your grade school days!

5 from 72 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Cool Time 2 hours hrs

Course Dessert

Cuisine American

Servings 12

Calories 540 kcal

Ingredients

  

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For the brownies

• 1 cup melted butter
• ½ cup cocoa powder
• 2 cups all purpose flour
• 2 cups sugar
• ½ tsp salt
• 4 eggs
• 3 tbsp vanilla extract

For the frosting

• ¼ cup melted butter
• ¼ cup milk
• 3 cups powdered sugar
• 1 tbsp vanilla extract
• ¼ cup cocoa powder

DIRECTIONS

 

• 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 x 13 pan with parchment paper and pour batter into pan.
• Bake at 350 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 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.

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Notes

There's no need for baking soda in this recipe because the eggs act as a rising agent and will make this recipe light and fluffy, almost like a cake!

The original recipe doesn’t call for salt, however, you may add just a tad bit of salt if you'd like.

This recipe calls for the brownies to be cut into 12 pieces, but they are very sweet so you may want to cut them into additional 4ths to get 48 smaller bites.

Nutrition

Calories: 540kcal | Carbohydrates: 83g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 292mg | Potassium: 145mg | Fiber: 2g | Sugar: 64g | Vitamin A: 678IU | Calcium: 31mg | Iron: 2mg

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