These super moist and fudgy lunch lady brownies are inspired by the chocolatey treats often served in school cafeterias. Simple to whip up and packed with rich chocolate flavor, they make for a nostalgic and decadent dessert. Made with basic ingredients you likely have on hand, this easy brownie recipe yields a pan of perfect squares to enjoy with family and friends.
This easy lunch lady brownies recipe makes fudgy, chocolatey squares just like the ones served in school cafeterias. Made with simple ingredients and ready in under an hour, they’re a hit of nostalgia at any bake sale or potluck.
Can I substitute oil for the butter in this recipe?
For best results, butter is recommended for the rich flavor it provides. If substituting, use vegetable or canola oil. You may need to slightly reduce the baking time by 1-2 minutes.
My brownies stuck to the parchment paper after baking. What did I do wrong?
Make sure you grease the parchment paper with nonstick cooking spray before adding batter. Let the brownies completely cool before attempting to remove as cutting into them while still warm makes sticking more likely.
How long will these brownies last?
Properly stored at room temperature in an airtight container, the brownies will last 5-7 days. You can also wrap individual browned tightly with plastic wrap or foil and freeze for up to 3 months.
Can I make these brownies gluten-free?
Unfortunately these classic lunch lady brownies rely on all-purpose flour for their fudgy texture. But there are many tasty gluten-free brownie recipes out there that you can try instead!
Ingredients:
- 1 cup (2 sticks) melted butter
- 1⁄2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 teaspoons vanilla extract
- For the frosting:
- 3 cups confectioners’ sugar
- 1⁄4 cup unsweetened cocoa powder
- 1⁄4 cup milk
- 1⁄4 cup (1/2 stick) softened butter
Instructions:
- Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the melted butter and cocoa powder until smooth.
- Stir in the flour, granulated sugar, and vanilla extract until fully incorporated and uniform in color.
- Pour and spread the batter evenly into the prepared baking pan. (source: Ineskohl.info)
- Bake for 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan, about 10-15 minutes.
- Make the frosting: In a medium bowl, beat together the confectioners’ sugar, cocoa powder, milk and softened butter with electric mixer until smooth and spreadable.
- Frost the completely cooled brownies and cut into squares. Serve and enjoy!
Notes:
For fudgier brownies, bake for 23-24 minutes. Be careful not to overbake.
Store any leftovers covered at room temperature for up to 1 week.
Tips:
- Play with different mix-ins! Try adding chocolate chips, chopped nuts, or crushed candy to make specialty brownies.
- Frost them while still warm for an extra gooey, fudgy texture.
- For perfect squares, use a ruler when cutting and don’t overbake them.
- Make them your own with unique toppings like sprinkles, drizzled caramel, or powdered sugar.
- Pair lunch lady brownies with cold milk or hot coffee for an extra special treat!
