Description
A classic recipe for rich and fudgy Lunch Lady Brownies topped with a creamy cocoa frosting. These brownies are moist and dense with a deep chocolate flavor, perfect for a sweet lunch treat or dessert.
Ingredients
Scale
Brownies:
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 1 cup melted butter
- 4 teaspoons vanilla extract
Frosting:
- 1/4 cup evaporated milk (or real milk)
- 1/4 cup softened butter
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with foil and spray with non-stick cooking spray like Pam to ensure easy removal.
- Mix brownie batter: In a bowl, combine the 1/2 cup unsweetened cocoa powder with the melted butter and mix using an electric mixer. Then add the flour and granulated sugar, beating to combine. Add the eggs and vanilla extract and mix until everything is incorporated. Be careful not to overmix; the batter should be thick and dense.
- Bake the brownies: Spread the thick batter evenly into the prepared baking dish. It may take a moment to smooth out the dense batter. Bake for 25 to 30 minutes, or until a fork inserted into the center comes out clean. Exact baking time may vary depending on your oven.
- Cool and frost: Allow the brownies to cool for about 15 minutes so they are still warm but not hot. Prepare the frosting by combining softened butter, powdered sugar, cocoa powder, and evaporated milk. Spread the frosting evenly over the warm brownies for a creamy, chocolaty finish.
Notes
- Do not overmix the batter to keep the brownies tender.
- Use room temperature eggs for better mixing.
- Ensure the brownies are slightly warm before frosting for easy spreading.
- You can substitute evaporated milk with regular milk if desired.
- Line the pan with foil to lift brownies out easily for cutting.
