Lunch Lady Brownies

Lunch Lady Brownies are a nostalgic chocolate lover's dream!

5 from 1 vote

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Course: Desserts

Cuisine: American

Prep Time: 5

Cook Time: 25

Additional Time: 10

Total Time: 40

Servings: brownies

Author: Jennifer Stewart

Ingredients

Brownie Layer

1/2 cup unsweetened cocoa powder
1 cup unsalted butter melted
2 cups granulated sugar
4 large eggs room temperature
1 tablespoon vanilla extract
2 cups all purpose flour

Frosting

1/4 cup unsalted butter softened
1/4 cup unsweetened cocoa powder
3 cups powdered sugar
5 tablespoons evaporated milk

Instructions

Preheat oven to 350F. Prepare a 9x13 baking dish with either aluminum foil or parchment paper. Spray with non-stick cooking spray. Set aside.
Prepare the Brownies
In a large bowl, combine the cocoa powder and melted butter. Stir until smooth.
Add the sugar, eggs, and vanilla. Stir to combine.
Gently fold in the flour and mix just until the batter comes together. Do not over mix or the brownies will be tough.
Bake at 350F for 25-30 minutes or until the middle is just set and a toothpick comes out clean with maybe a crumb or two. You don't want to over bake the brownies or they will be dry.
Remove from the oven when done and let cool for 10 minutes.
Prepare the Frosting
While the brownies are baking prepare the frosting. You can use the same bowl as the brownie batter!
Mix together the softened butter, cocoa powder, and powdered sugar.
Stir in the evaporated milk until the frosting is smooth.
Frost the Brownies
When the 10 minutes of cooling time is up, spread the frosting in a single even layer over the brownies. I like to us an off set spatula.
The frosting will "melt" onto the brownies and form and nice crust on top.
Let cool completely before slicing and serving.

Notes

If you're running short on time, feel free to frost these simple brownies with your favorite premade store-bought frosting

Feel free to add in chocolate chips for another depth of chocolate or chopped nuts for a subtle crunch

Line your baking dish with parchment paper before pouring in the batter to allow for easy removal for easier cutting once the brownies have cooled.

Serve with a scoop of vanilla ice cream for the ultimate dessert

Be sure to let the brownies cool completely before frosting them or it will melt.

If you want a richer frosting, you can use heavy cream instead of milk.

You can mix in a stand mixer or use a hand mixer.

Measure the flour by fluffing it with a fork or spoon, spoon the flour into a measuring cup (don’t pack down), level with knife and then add to recipe.

Add sprinkles for a bit of fun!

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