Dessert Recipe: Lunch Lady Brownies
These rich, chewy Lunch Lady Brownies are a nostalgic dessert recipe inspired by the classic treats served in school cafeterias. A decadent, fudgy brownie base is topped with a thick, creamy chocolate icing, making it an irresistible dessert option for any occasion.
Ingredients
For the Brownies
- 1 cup (2 sticks) unsalted butter, melted
- ⅔ cup Dutch-processed cocoa powder
- 2 cups packed light brown sugar
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
For the Chocolate Icing
- ¼ cup (½ stick) unsalted butter
- ⅓ cup Dutch-processed cocoa powder
- 2 cups confectioners’ sugar
- 3 tablespoons milk any dairy or nondairy milk works
- 2 teaspoons vanilla extract
Instructions
Prepare the Brownies:
- Preheat your oven to 350°F. Line a 9 × 13-inch rectangular baking pan with parchment paper, making sure it covers all sides for easy removal.
- In a large mixing bowl, whisk together the melted butter and cocoa powder until fully smooth and no lumps remain.
- Add the packed light brown sugar to the mixture, stirring until well combined.
- Add the eggs one at a time, followed by the vanilla extract, whisking thoroughly after each addition until the batter is smooth.
- Gradually mix in the all-purpose flour and salt, stirring gently until just combined. Avoid overmixing.
- Spread the brownie batter evenly in the prepared pan, smoothing out the surface with a spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean (a few crumbs are fine).
- Remove the pan from the oven and place it on a wire cooling rack. Allow the brownies to cool slightly while you prepare the icing.
Prepare the Chocolate Icing:
- In a microwave-safe bowl, combine the butter and microwave for about 30 seconds or until partially melted.
- Whisk in the cocoa powder until smooth, then add the confectioners’ sugar, milk, and vanilla extract. Mix until smooth and creamy.
- While the brownies are still warm, evenly spread the icing over the top. Allow the icing to set and the brownies to fully cool to room temperature before cutting them into squares.
Notes
- For a more intense chocolate flavor, you can add a pinch of instant espresso powder to the brownie batter.
- These brownies can be stored in an airtight container at room temperature for up to four days, or refrigerated for up to a week.
- Make sure to let the brownies cool before cutting for neat, clean edges.
Tried this recipe?Let us know how it was!