The key to achieving the perfect Lunch Lady Brownies lies in the warm, glossy frosting that is poured over the brownies straight out of the oven. This technique allows the frosting to meld into the top layer of the brownies, creating a soft, fudgy texture that is irresistibly rich and chocolatey. As the frosting sets, it forms a slightly crackly, sugary top that contrasts beautifully with the dense, moist brownie underneath. This unique combination of textures is what makes Lunch Lady Brownies a nostalgic favorite, capturing the essence of a beloved school cafeteria treat.
Ingredients:
For the Brownies:
- 1 cup unsalted butter, melted
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Frosting:
- ¼ cup unsalted butter, softened
- ¼ cup milk (preferably whole or 2%)
- ¼ cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray and line it with parchment paper, leaving some overhang on the sides for easy removal. - Mix the Brownie Batter:
In a large mixing bowl, combine the melted butter and cocoa powder. Stir until smooth and well combined. Add the sugar and mix until fully incorporated. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Stir in the vanilla extract. - Incorporate the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the brownies tough. - Bake the Brownies:
Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake to maintain a fudgy texture. - Prepare the Frosting:
While the brownies are baking, prepare the frosting. In a medium saucepan, melt the butter over medium heat. Stir in the milk and cocoa powder until smooth. Remove from heat and gradually whisk in the powdered sugar, about 1 cup at a time, until the frosting is smooth and glossy. Stir in the vanilla extract. - Frost the Brownies:
As soon as the brownies come out of the oven, pour the warm frosting over the hot brownies. Use a spatula to spread the frosting evenly over the entire surface. Allow the brownies to cool completely in the pan on a wire rack before cutting them into squares. - Serve and Enjoy:
Once cooled and set, lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve. These brownies are best enjoyed with a cold glass of milk or a scoop of vanilla ice cream!
