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Do you have fond memories of homemade brownies made by the lunch lady at school? This lunch lady brownies recipe is just like the brownies from school. Thick, fudgy brownies topped with a chocolate icing that is reminiscent of your childhood school cafeteria!
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If you love thick, fudgy brownies then this lunch lady brownies recipe is definitely for you! Made with simple ingredients, this homemade brownie recipe comes together easily.
Way better than any box mix, these brownies come out thick, fudgy and taste just like the lunch lady made them. Perfect for any occasion, including a pot-luck, office event, or whenever you’re in the mood for chocolate.
What is in a lunch lady brownies recipe?
Here’s a check list of the ingredients you’ll need to make these fudgy, decadent homemade brownies:
- Butter
- Unsweetened cocoa powder
- All-purpose flour
- Granulated sugar
- Eggs
- Vanilla
For the Chocolate Frosting:
- Milk
- Granulated Sugar
- Butter
- Semi-sweet chocolate chips
- Mini marshmallows
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of this post to the recipe card. Thanks!
How do I make lunch lady brownies?
To make brownies, start by mixing the dry ingredients; flour, sugar and salt in a bowl. Set aside.
In a separate mixing bowl, mix together the melted butter, cocoa, eggs and vanilla using a hand or stand mixer.
Gradually add the dry ingredients to the wet. Stop the mixer occasionally to scrape down the sides of the bowl. The batter will be very thick.
Using a rubber scraper, spread the brownie batter into a 9 x 13″ pan that has been lightly sprayed with non-stick baking spray.
Bake the brownies at 350 degrees. To test for doneness, insert a toothpick into the center. If it comes out clean and crumb-free they are done baking.
How do I make frosting for a lunch lady brownies recipe?
To a sauce pan, add the milk, sugar, chocolate chips, butter and marshmallows. Heat over medium-low heat. Use a whisk to beat the ingredients together as they melt. Once everything has melted together, remove from heat.
Let the frosting sit for a few minutes to cool before pouring over the top of the cooled brownies. Let the frosting cool completely, at least an hour, to allow the frosting to set-up and become firm. This frosting is also used on my Buttermilk Chocolate Cake.
Once the frosting has become firm, you can then slice the brownies into squares.
Pro-Tip: The best tool to cut brownies is a simple, disposable plastic knife. A plastic knife will cut brownies without tearing and will create smooth even cuts.
What do you eat brownies with?
Brownies are great just by themselves, or served with a side of ice cream or whipped cream. They can also be made into ice cream sundaes, served with vanilla ice cream, hot fudge, nuts, whipped cream and a cherry.
Brownies are also great served with coffee drinks, hot chocolate or dessert co*cktails. Here are some drink ideas that would go perfectly with these brownies:
- Baileys Espresso Martini
- Chocolate Cake Martini
- Homemade Cold Brew Coffee
- Baileys Hot Chocolate
- Amaretto Hot Chocolate
- Chai Tea Latte Recipe
- Caramel Brulee Latte
FAQ’s about baking brownies:
How long do I bake brownies at 350 degrees?
For homemade brownies in a 9 x 13 pan, bake the brownies at 350 degrees for 25-30 minutes.
Do brownies need frosting?
It is not necessary to add frosting to brownies. However, a layer of chocolate frosting makes brownies even more decadent and delicious.
What can I mix in to brownie batter?
There are several mix-in options for brownie batter. Walnuts, chocolate chunks or chips, peanut butter chips, mini-peanut butter cups and white chocolate chips are just a few options to add to brownies.
Do brownies need to be refrigerated?
Brownies do not need to be refrigerated after baking. Store brownies in an airtight container at room temperature to prevent them from drying out and becoming hard.
Why are my brownies hard?
The main reason brownies become hard after baking is because they have been overbaked. Baking brownies too long will result in them losing moisture and becoming dry and hard when cooled.
What is the best way to cut brownies?
The best tool to use to cut brownies is a simple, disposable plastic knife. It will create smooth even cuts without tearing the brownies.
Do you love brownies and cookie bars? Check out our other brownie and cookie bar recipes:
Lunch Lady Brownies
Erin Indahl-Fink
If you love thick, chewy homemade brownies, these lunch lady brownies are definitely for you! Made with simple ingredients, this homemade brownies recipe is way better than any box mix.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Desserts
Cuisine American
Servings 20 brownies
Calories 318 kcal
Equipment
9 x 13" Pan This Anolon non-stick 9 x 13" cake pan comes with a lid for easy storage. Great for cakes, brownies and bars!
Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 1 cup butter melted
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1 Tablespoon vanilla extract
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
Chocolate Frosting:
- 1 cup granulated sugar
- 1 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup milk
- 1/4 cup butter
Instructions
Preheat oven to 350 degrees. Lightly spray a 9 x 13" pan with non-stick baking spray. Set prepared pan aside.
In a bowl, combine the flour, sugar and salt. Whisk together to combine. Set aside.
To a mixing bowl add the melted butter and cocoa powder. Using a hand or stand mixer, mix the butter and cocoa until completely combined and smooth. Add in the eggs and vanilla and mix well.
Gradually add the dry ingredients to the wet ingredients a few spoonfuls at a time. Stop the mixer occasionally to scrape down the sides of the bowl. Once all ingredients are combined, the batter will be very thick.
Spread the batter evenly into the prepared pan. Bake at 350 degrees for 25-28 minutes or until a toothpick inserted to the center of the brownies comes out clean and crumb-free. Remove from oven and let brownies cool completely to room temperature before frosting.
For the frosting: in a sauce pan, add the sugar, marshmallow, chocolate chips, milk and butter. Heat over medium-low heat, stirring frequently. Once all the ingredients have melted together, remove from heat. Let the frosting cool for 3-5 minutes before pouring over the brownies. Let the frosting set up and cool completely, for at least an hour. Once frosting is set, cut brownies into 20 squares.
Notes
Storage: Brownies do not need to be refrigerated. Store the brownies in an airtight container at room temperature. They will keep for up to 5 days.
Freezing: Brownies can be frozen. Wrap individually or store brownies in a freezer bag sealed tightly, and with air removed from bag. Brownies will keep for 3 months frozen. Thaw at room temperature.
Nutrition
Serving: 1gCalories: 318kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 68mgSodium: 163mgFiber: 1gSugar: 34g
Keyword lunch lady brownies, lunch lady brownies recipe
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