Lunch Lady Brownies

Chocolate brownies with thick chocolate frosting stacked on a plate.

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Lunch lady brownies made from scratch with a fudgy cocoa batter and glossy chocolate frosting. A simple, nostalgic classic that comes together in under an hour.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: large-16 medium or 24 small brownies

Calories: 726kcal

Author: Jennifer Fishkind

Ingredients

Brownies

1½ cups salted butter melted
3 cups granulated sugar
1 cup unsweetened cocoa powder
5 large eggs room temperature
2 teaspoons vanilla extract
1½ cups flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

Frosting

6 tablespoons salted butter melted
6 tablespoons unsweetened cocoa powder
2 tablespoons corn syrup
½ cup milk
4 cups powdered sugar

Instructions

Brownies

Preheat your oven to 350 F and line a metal 9x13 inch baking dish with parchment paper. Spray with cooking spray and set aside.
Use a hand mixer to mix together the melted butter, sugar, and cocoa powder in a large mixing bowl until smooth. Let sit for 3-4 minutes to let the cocoa powder bloom. Add the eggs and vanilla and mix together until combined.
1½ cups salted butter, 3 cups granulated sugar, 1 cup unsweetened cocoa powder, 5 large eggs, 2 teaspoons vanilla extract
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients into the wet ingredients and mix with a wooden spoon or a rubber spatula until just combined. Don’t over mix.
1½ cups flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Pour evenly into the prepared baking pan and bake for 30-35 minutes or until an inserted toothpick in the middle comes out with a few moist crumbs. Do not overbake.
Remove from the oven and let cool.
While the brownies are cooling make the frosting

Frosting

In a large mixing bowl whisk together the melted butter, cocoa powder, and corn syrup until combined. Add the milk and powdered sugar and whisk until combined. If the frosting is too thin, add a few tablespoons of extra powdered sugar.
6 tablespoons salted butter, 6 tablespoons unsweetened cocoa powder, 2 tablespoons corn syrup, ½ cup milk, 4 cups powdered sugar
Spread the frosting over the brownies when they are ever so slightly warm still, about 30 minutes. Don’t cut until the brownies are totally cooled.
Cut into squares before serving.

Notes

Storage:

Store fully cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them in an airtight container for up to 1 week. Let them come to room temperature before serving for the best texture
To freeze, wrap each brownie individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months.

Tips:

Use a metal pan. Metal pans heat more evenly than glass, which helps create better edges on your brownies. If you’re using a glass dish, lower the oven temperature to 325°F—just keep an eye on them, as they may bake a bit faster.
Don’t skip the bloom. After combining the butter, cocoa, and sugar, let the mixture sit for 3–4 minutes before adding the eggs. It’s a simple step that deepens the chocolate flavor.
Frost at the right time. If the brownies are too hot, the frosting will slide off; if they’re fully cooled, it won’t melt in at all. Around 30 minutes after baking is the perfect timing so the frosting settles nicely into the top.
Use the toothpick test. You’re looking for a few moist crumbs—wet batter means they need more time, while a completely clean toothpick usually means they’re overbaked. It’s better to pull them a little early.
Let them cool before cutting. It’s tempting, but slicing too soon will make a mess, especially with fresh frosting. Give them time to cool fully for clean, neat squares.

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