Description
These Lunch Lady Brownies are a classic, fudgy treat topped with a rich, homemade chocolate frosting. Perfect for sharing, this recipe yields moist, chocolaty brownies with a smooth, creamy topping that’s sweet and decadent.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, melted
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Chocolate Frosting
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Prepare the Brownie Batter: In a large bowl, whisk together the melted butter and cocoa powder until smooth. Mix in the granulated sugar, then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, all-purpose flour, and salt until just combined, being careful not to overmix.
- Bake the Brownies: Pour the prepared batter evenly into the pan. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan.
- Prepare the Frosting: In a saucepan over medium heat, combine the softened butter, milk, and cocoa powder, stirring until the mixture is smooth. Remove from heat and gradually whisk in the powdered sugar until fully incorporated. Stir in the vanilla extract.
- Frost the Brownies: Once the brownies are completely cooled, spread the chocolate frosting evenly over the top. Allow the frosting to set before slicing the brownies into squares.
- Serve: Serve the frosted brownies with a cold glass of milk or your favorite beverage for a delightful treat.
Notes
- Ensure brownies are completely cooled before frosting to prevent the frosting from melting.
- Use high-quality cocoa powder for the best chocolate flavor.
- Line the baking pan with parchment paper for easier removal and cleanup.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
