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Lunch Lady Brownies: Possibly the Best Brownies Ever

Lunch Lady Brownies

These classic Lunch Lady Brownies are dense, fudgy, and deeply chocolatey, with a soft cocoa frosting spread over the brownies while they are still warm. The recipe makes about 24 brownies in a 9-by-13-inch pan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Brownies
  • 1 cup (226 g) Unsalted butter, melted
  • 1/2 cup (43–45 g) Unsweetened cocoa powder
  • 2 cups (400 g) Granulated sugar
  • 2 cups (240–250 g) All-purpose flour
  • 4 large Large eggs
  • 1 tablespoon Vanilla extract
Chocolate Frosting
  • 1/4 cup (57 g) Butter, softened
  • 1/4 cup (60 ml) Milk
  • 1/4 cup (21–23 g) Unsweetened cocoa powder
  • 3 cups (approximately 360 g) Powdered sugar
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9-by-13-inch baking pan or line it with parchment, leaving a little overhang for easy lifting.
  2. Whisk the melted butter and unsweetened cocoa powder together until smooth and evenly blended.
  3. Add the granulated sugar, all-purpose flour, eggs, and vanilla extract. Stir just until the batter is combined; do not overmix.
  4. Spread the thick batter evenly in the prepared pan. Bake at 350°F (175°C) for approximately 20 to 25 minutes, until the center is set and a toothpick comes out with moist crumbs.
  5. For the frosting, beat the softened butter, milk, cocoa powder, powdered sugar, and vanilla extract until smooth and spreadable.
  6. Spread the frosting over the brownies while they are still slightly warm or after they have cooled briefly. Allow the topping to settle before slicing.

Notes

For fudgy brownies, remove the pan as soon as the center is set and the toothpick shows moist crumbs. Baking by time alone can produce dry brownies. Store covered at room temperature for a short period or refrigerate for firmer slices.