Lunch Lady Brownies (Print Version)
Soft, fudgy Lunch Lady Brownies baked in a 9x13 pan and topped with glossy cocoa frosting while still warm.
# Ingredients:
For the brownies
01 -
1 cup (226 g) unsalted butter, melted and slightly cooled
02 -
1/2 cup (42 g) unsweetened cocoa powder
03 -
2 cups (400 g) granulated sugar
04 -
4 large eggs, room temperature if possible
05 -
1 tablespoon vanilla extract
06 -
1/2 teaspoon fine salt
07 -
1 1/2 cups (180 g) all-purpose flour
08 -
1/2 cup (55 g) chopped walnuts or pecans, optional
For the chocolate frosting
09 -
1/4 cup (57 g) unsalted butter, softened
10 -
1/4 cup (60 ml) whole milk, plus more as needed
11 -
1/4 cup (21 g) unsweetened cocoa powder
12 -
3 cups (340 g) powdered sugar
13 -
1 teaspoon vanilla extract
14 -
1/4 teaspoon fine salt
# Instructions:
01 -
Heat the oven to 350 F. Line a 9x13-inch metal baking pan with parchment and lightly grease the parchment.
02 -
In a large bowl, whisk the melted butter and cocoa powder until smooth and glossy. Let the mixture cool for 3-5 minutes until warm, not hot.
03 -
Whisk in the sugar, eggs, vanilla, and salt until shiny and well combined. Fold in the flour just until no dry streaks remain, then fold in nuts if using.
04 -
Spread the thick batter evenly in the prepared pan. Bake for 22-26 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
05 -
While the brownies rest, beat the softened butter, milk, cocoa powder, powdered sugar, vanilla, and salt until smooth. Add milk 1 teaspoon at a time if needed for a spreadable frosting.
06 -
Let the brownies cool for 15 minutes, then spread the frosting over the warm top. Cool completely until the frosting sets before lifting out and cutting into 24 squares.
# Notes:
01 -
Frost the brownies while warm, not hot, for the smoothest top.
02 -
For clean slices, let the frosting set fully before cutting.
03 -
Store covered at room temperature for up to 4 days.