Lunch Lady Brownies
Lunch Lady Brownies are a classic dessert made popular in the cafeterias of elementaries. Chocolate fudgy brownies with a decadent chocolate frosting.
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LUNCH LADY BROWNIE RECIPE
Not all aspects of elementary school cafeteria lunch were unappetizing. In fact, these delicious lunch lady brownies hold a vivid place in many childrens’ memories.
This classic recipe is a fudgy brownie made with melted butter and super simple ingredients. Turns out the lunch ladies got this got this school lunch dessert right!
The frosting is poured on warm brownies so that it kind of melts into them to make moist brownies. Because they’re on the gooey side, it’s best to let them sit at room temperature so they kind of set up.
CAN I DOUBLE THIS RECIPE?
Yes. Double all of the ingredients and bake in a 9X13 inch baking pan.
OTHER BROWNIE RECIPES
- Homemade Brownies For a Crowd
- Cookies and Cream Brownies
- Turtle Buckeye Brownies
- Zucchini Brownies
- Buckeye Brownies
- Lemon Brownies
- Mississippi Mud Brownies
- Red Velvet Brownies
- Salted Caramel Coconut Brownies
- Chocolate Mint Brownies
Lunch Lady Brownies
Ingredients
- 1/2 cup butter, , melted
- 1 cup white sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
Instructions
- Preheat oven to 350˚F and line a 9”x9” baking pan with parchment paper or aluminum foil. Spray with nonstick cooking spray.
- In a large bowl, cream together the sugar and butter for a few minutes until mixture gets lighter in color. Add in eggs and vanilla. Stir until combined.
- Slowly add the flour and cocoa powder and mix until just combined. Pour brownie batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick comes out not wet in the center. Do not overbake!
- While brownies are baking, make the frosting. In a medium bowl, combine the butter, milk, cocoa powder, and powdered sugar until a smooth. Adjust consistency as needed by adding a tablespoon of milk to make runnier or more powdered sugar to thicken up.
- Spread frosting on top of the brownies while they are warm. Let the brownies cool then cut into squares.
These are so easy to make and have become a dessert staple in our home. I now get assigned to bring these to every family function/party I go to. We love them!
No way! That’s awesome!
This recipe does not double well what am I missing?
What do you mean? Did you try doubling it?
I tried this recipe they never rose at all did I miss the baking powder. I didn’t see it in the recipe
They should rise a little with the egg but yes you are right there is no baking powder in the recipe
Do you use salted butter or unsalted? I assume salted since no salt is listed for brownies?
Sorry I always use unsalted butter but if you use salted it won’t make that much of a difference with all the sweetness.
Can you tell me how many carbs are in one brownie square?
OMG THESE ARE ADDICTING …I can’t keep them very long In my house. A couple of days IIIIFFF THAT. I have 4 grandsons 1 granddaughter and my 2 daughters ,son and hubby who are in and out all day everyday. I have made 2 pans a week of them last few weeks and my hubby still can’t get to them fast nuff before the boys do lol. I’m gonna have to make more tomorrow as the lastest pan is almost gone .
haha awesome
Heather, did you use unsalted butter or salted? I’m assuming since the recipe doesn’t list salt that we should use salted butter but I want to find out before I make them later today. Since yours came out so good I wanted to find out which butter you used. Thanks!
Have recipe for 1/2 chocolate sheet cake that is so much better. You can’t beat it!!
They are okay except two teaspoons of cocoa doesn’t make it dark . Next time would melt cocoa and butter together less a tblsp of milk then add powdered sugar. Frosting is good but Three tblsp of milk is too much for 1&1/2 cups of powdered sugar. Probably add more cocoa too. Made it exactly as directions said.
It’s 2 tablespoons, not teaspoons.
Can you add nuts.
YEs!
I just made these, this recipe is super simple to bake. I was a little skeptical with how thick the batter was and spreading it in the pan but they turned out AMAZING! This will definitely be a go to in my house. I took to an event and several people asked for the recipe. Definitely 5 stars!
Thank you!
This is the recipe my grandma uses for Texas Sheet Cake except on a smaller scale!
Nice!
These are better than any mix you’ve ever used. Prep time is 20 min. or less and the taste, texture are amazing. Where has this been all my life? I can see making these once per month and freezing them just to have them on-hand.
Thank you!