Perfect Lunch Lady Brownies Recipe

Introduction

Lunch Lady Brownies are classic, fudgy, and topped with a rich chocolate frosting that melts in your mouth. This recipe is simple yet indulgent, perfect for satisfying your chocolate cravings with a nostalgic twist.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, melted
• 5 large eggs
• 2 ¾ cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 ½ teaspoons pure vanilla extract
• 1 ½ cups all-purpose flour
• ¾ teaspoon salt
• ¾ teaspoon baking powder
• For the Frosting:
• ½ cup (1 stick) unsalted butter, melted
• ½ cup unsweetened cocoa powder
• 3 tablespoons honey
• 4 tablespoons heavy cream (adjust for consistency)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Step 2: Melt the butter gently on the stovetop or microwave until smooth and golden.
3. Step 3: In a large mixing bowl, whisk the melted butter and granulated sugar together until smooth and creamy.
4. Step 4: Add the cocoa powder and vanilla extract to the mixture. Whisk until fully combined and silky.
5. Step 5: Crack in the eggs one at a time, whisking after each addition until the batter is thick and smooth.
6. Step 6: Gently fold in the flour, baking powder, and salt until just combined. Avoid overmixing to maintain a fudgy texture.
7. Step 7: Pour the batter evenly into the prepared pan and smooth with a spatula.
8. Step 8: Bake for 26 to 32 minutes. Check for doneness at 26 minutes by inserting a toothpick—it should come out with moist crumbs, not wet batter.
9. Step 9: Let the brownies cool completely in the pan before frosting.
10. Step 10: To make the frosting, melt the butter over low heat. Whisk in cocoa powder, heavy cream, vanilla extract, and honey until smooth and glossy.
11. Step 11: Gradually whisk in powdered sugar until the frosting is thick but spreadable. Adjust with a little more cream if needed.
12. Step 12: Spread the frosting generously over the cooled brownies. Allow to set completely before cutting into squares.

Tips & Variations

• Use high-quality cocoa powder for a richer chocolate flavor.
• Add a pinch of sea salt on top of the frosting for a sweet and salty contrast.
• Mix in chopped walnuts or pecans into the batter for a crunchy twist.

Storage

Store brownies in an airtight container at room temperature for up to 2 days; separate layers with parchment paper to prevent sticking. For longer storage, refrigerate for up to 1 week and bring to room temperature before serving. To freeze, cut into squares, freeze on a tray, then wrap individually and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or 30 minutes at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sugar?

Granulated sugar works best for texture and sweetness balance, but you can substitute with brown sugar for a moister, slightly caramel flavor.

How do I know when the brownies are done?

Insert a toothpick into the center at the minimum baking time. It should come out with moist crumbs but no wet batter. Avoid overbaking to keep the fudgy texture.

Perfect Lunch Lady Brownies Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

Perfect Lunch Lady Brownies are fudgy, rich, and topped with a glossy chocolate frosting that melts in your mouth. This classic recipe combines melted butter and cocoa powder with eggs and sugar to create a deeply chocolatey base, while a smooth, honey-sweetened frosting adds an indulgent finish. These brownies bake up dense and chewy with slightly crispy edges, making them truly irresistible for any chocolate lover.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Total Time: 47 minutes
• Yield: 22 servings 1x
• Category: Brownies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Brownies:

• 1 ½ cups (3 sticks) unsalted butter, melted
• 5 large eggs
• 2 ¾ cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 ½ teaspoons pure vanilla extract
• 1 ½ cups all-purpose flour
• ¾ teaspoon salt
• ¾ teaspoon baking powder

For the Frosting:

• ½ cup (1 stick) unsalted butter, melted
• ½ cup unsweetened cocoa powder
• 3 tablespoons honey
• 4 tablespoons heavy cream (adjust for consistency)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving extra paper hanging over the sides to easily lift out the brownies later. If you don’t have parchment, non-stick spray can be used as an alternative.
2. Melt the Butter: Gently melt the butter on the stovetop or in the microwave until smooth and golden. This will give the brownies their rich, melt-in-your-mouth texture.
3. Whisk Butter and Sugar: In a large mixing bowl, whisk the melted butter together with the granulated sugar until the mixture is smooth and creamy without any lumps.
4. Add Cocoa Powder and Vanilla: Sift in the unsweetened cocoa powder and add the vanilla extract. Whisk until the batter is silky and evenly combined, revealing a rich chocolate color.
5. Add Eggs: Crack the eggs in one at a time, whisking thoroughly after each addition. The batter will thicken and come together as you mix.
6. Fold in Dry Ingredients: Gently fold in the all-purpose flour, baking powder, and salt until just combined. Avoid overmixing to keep the texture fudgy rather than cakey.
7. Pour Batter into Pan: Pour the batter into the prepared pan and spread it evenly with a spatula, making sure to cover every corner.
8. Bake the Brownies: Bake in the preheated oven for 26 to 32 minutes. Check at 26 minutes with a toothpick; the brownies should have moist crumbs but no wet batter. The edges might get slightly crispy, which adds to the delicious texture.
9. Make the Frosting: While the brownies cool, melt the butter in a small saucepan over low heat. Whisk in cocoa powder, heavy cream, vanilla extract, and honey until the mixture is smooth and glossy.
10. Add Powdered Sugar: Gradually whisk in the powdered sugar until the frosting thickens but remains spreadable. Adjust consistency with a bit more heavy cream if needed.
11. Frost the Brownies: Once the brownies have cooled completely, generously spread the frosting evenly over the top. Let the brownies set until the frosting is firm enough to cut cleanly into squares.

Notes

• Use high-quality cocoa powder for best chocolate flavor and richness.
• A pinch of sea salt sprinkled on top of the frosting adds a delightful sweet-and-salty contrast.
• For a nutty crunch, fold in chopped walnuts or pecans into the batter before baking.
• Store brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
• For freezing, cut into squares and freeze on a baking sheet before wrapping individually and storing in a freezer-safe bag.

Keywords: Lunch Lady Brownies, fudgy brownies, chocolate brownies, brownie frosting, classic brownies