Lunch Lady Brownies
Rich, chewy, and fudgy brownies with a decadent cocoa frosting. Perfect for nostalgic school-day flavors, these 12 generously sized squares combine intense chocolate and a creamy topping with an aromatic, melt-in-your-mouth texture.
Servings: 12 servings
Calories: 475kcal
Ingredients
- 1.5 cups melted salted butter
- 3 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons salted butter, melted
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons corn syrup
- 1/2 cup milk
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly.
- Combine 1.5 cups melted butter with 3 cups granulated sugar. Stir until smooth.
- Whisk in 1 cup unsweetened cocoa powder. Add eggs one at a time, mixing well after each. Stir in 2 teaspoons vanilla.
- In a separate bowl, sift 1.5 cups flour, 3/4 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt.
- Gradually add dry ingredients to wet mixture, stirring until just combined.
- Pour batter into the pan and spread evenly. Bake for 25-30 minutes until a toothpick comes out with moist crumbs.
- While baking, whisk 6 tbsp melted butter, 6 tbsp cocoa, 2 tbsp corn syrup, and 1/2 cup milk. Gradually add 4 cups powdered sugar until smooth.
- Spread frosting over cooled brownies before slicing into 12 squares.
Notes
Ensure butter is fully melted and eggs are room temperature for smooth texture.
Frosting can be chilled for 15 minutes if too runny.
Store in an airtight container for up to 5 days.
Frosting can be chilled for 15 minutes if too runny.
Store in an airtight container for up to 5 days.