Description
Classic and rich Family Favorite Lunch Lady Brownies featuring a fudgy cocoa base and a creamy chocolate frosting, perfect for sharing with friends and family.
Ingredients
Scale
Brownie Batter
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (45g) unsweetened cocoa powder
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 cup (125g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Frosting
- 1/2 cup (113g) unsalted butter, softened
- 1/3 cup (30g) unsweetened cocoa powder
- 2 tablespoons milk
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking.
- Make Brownie Batter: In a mixing bowl, combine the melted butter and cocoa powder thoroughly. Add granulated sugar and eggs, stirring well to ensure a smooth mixture.
- Add Dry Ingredients: Stir in vanilla extract, then fold in the all-purpose flour, salt, and baking powder. Mix just until all ingredients are combined to keep the batter tender.
- Bake the Brownies: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Frosting: While brownies bake, melt softened butter in a saucepan over medium heat. Whisk in cocoa powder, followed by milk and vanilla extract. Gradually add powdered sugar, whisking continuously to form a smooth, creamy frosting.
- Frost the Brownies: After baking, allow the brownies to cool completely. Once cooled, spread the chocolate frosting evenly over the surface.
Notes
- Ensure the brownies are fully cooled before frosting to prevent melting or slipping of the frosting.
- You can substitute milk with any plant-based milk for a dairy-free option.
- Use parchment paper for easy removal and clean-up.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
