Can I use Dutch-processed cocoa instead of regular cocoa powder?

Yes! Dutch-processed cocoa will give the brownies a slightly darker color and a smoother, milder chocolate flavor. Both work great in this recipe.

Why is my frosting grainy?

This can happen if the powdered sugar isn’t fully dissolved. Make sure to whisk the frosting thoroughly and add an extra splash of warm milk if needed to smooth it out.

Can I make these gluten-free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.

What’s the best way to cut clean brownie squares?

Use a sharp knife and wipe it clean between cuts . For extra clean edges, refrigerate the brownies for an hour before slicing.

Best Lunch Lady Brownies Recipe – 5-Star Fudgy Delight!

Description

Rich, fudgy, and topped with the most irresistible chocolate frosting, these Lunch Lady Brownies are the ultimate throwback dessert! Inspired by classic cafeteria-style brownies, this recipe delivers a chewy, decadent bite with deep chocolate flavor. The best part? That glossy, melt-in-your-mouth frosting that seeps into the warm brownies, making every bite pure bliss. Whether you’re craving nostalgia or just need a chocolate fix, this one’s a keeper!

Ingredients

Scale

For the Brownies:

1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
½ cup unsweetened cocoa powder
1 cup all-purpose flour
¼ teaspoon salt

For the Frosting:

¼ cup (½ stick) unsalted butter
¼ cup milk
¼ cup unsweetened cocoa powder
3 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat & Prep the Pan
Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper. This prevents sticking and makes cleanup easy.
Make the Brownie Batter
Melt the butter, then whisk in the sugar, eggs, and vanilla until smooth and well combined.
Mix Dry Ingredients
Add the cocoa powder, flour, and salt to the wet ingredients. Stir gently until just combined—don’t overmix!
Bake the Brownies
Pour the batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes, or until the center is just set. The brownies will continue to firm up as they cool.
Prepare the Frosting
While the brownies are still warm, melt the butter in a saucepan over low heat. Stir in the cocoa powder until smooth.
Finish the Frosting
Add the milk, powdered sugar, and vanilla extract, whisking until the frosting is thick and creamy.
Frost the Brownies
Pour the warm frosting over the warm brownies, letting it seep into all the little cracks for the ultimate fudgy texture.
Cool & Slice
Allow the brownies to cool before slicing. This helps the frosting set and makes them easier to cut. But if you sneak a warm piece, I won’t judge!

Notes

For extra fudgy brownies, slightly underbake them. The center should look just set when you remove them from the oven.
Use room-temperature eggs to help the ingredients blend smoothly.
Sift the cocoa powder before adding it to the batter and frosting to avoid lumps.
For clean slices, chill the brownies for an hour before cutting. Wipe your knife between each cut for perfect squares.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brownies, fudgy brownies, chocolate brownies, Lunch Lady Brownies, easy brownies, homemade brownies