These Frosted Brownies aka lunch lady brownies are soft, chewy, and topped with a delicious chocolate frosting. Bring back childhood memories with these nostalgic brownies.
Do you remember eating those sweet fudgy frosted brownies as a kid at lunch? Or maybe you had them for an after school snack with a tall glass of ice cold milk? I found this recipe in one of my old cookbooks and remember them always being present at any potluck.
My other favorite brownie recipe is this One Bowl Cocoa Brownies. They are thick, rich, and delicious! Or try these reader favorite Homemade Chewy Brownies. They are a lot like boxed brownies only taste better!
Why You Need These Frosted Brownies:
- Full of old-fashioned deliciousness
- Super easy to make
- Perfect served warm or room temperature; plain or with a scoop of ice cream
- Great for sharing and taking to potlucks
- Sweet milk chocolate-like flavor
A Few Key Ingredients:
COCOA POWDER: Cocoa powder makes brownies so rich and full of chocolate flavor because it isn’t diluted with other ingredients. You can use natural or dutch processed cocoa powder in this recipe because no leavening is used.
BUTTER: I like to use butter for flavor!
SUGAR: I am using both granulated sugar and brown sugar because brown sugar helps keep the brownies soft.
EGGS: Eggs are what add structure and hold brownies together. They also add richness and help create a fudgy texture.
How To Make Frosted Brownies AKA Lunch Lady Brownies:
STEP 1: Mix the butter and cocoa powder together until smooth. Add eggs and vanilla and whisk until smooth.
STEP 2: Add the flour, sugar, brown sugar, and salt. Whisk together just until combined.
STEP 3: Pour into prepared pan and bake!
FROSTING: In a medium saucepan bring the butter, milk, and sugar to a boil, stirring constantly. Stir in the chocolate chips until smooth. Pour over brownies.
How Do I Know When These Brownies Are Done?
Lunch lady brownies are a little different than other brownies. When these brownies are done they will look matte on top and won’t have a shiny crust. There will be tiny bubbles on top and will not be sticky to the touch.
Store covered or in an airtight container at room for up to 5 days.
Place cut brownies on a baking sheet and freeze for 15-20 minutes or until hard enough that they won’t stick together. Freeze in a freezer-safe container or bag for up to 3 months.
I haven’t tested this myself but it should work if you use a cup for cup gluten-free flour blend.
Yes, it will make the brownies darker and a little more rich with chocolate flavor.
More Delicious Chocolate Desserts To Try:
- 1 cup (113g) butter, melted
- ½ cup (50g) unsweetened cocoa powder
- 4 large eggs
- 1 tablespoon vanilla
- 2 cups (265g) all-purpose flour
- 1 cup (210g) granulated sugar
- 1 cup ((190g) packed brown sugar
- ½ teaspoon salt
- 1½ cups (105g) granulated sugar
- 6 tablespoons butter
- 6 tablespoons milk
- ¾ cup (130g) semi-sweet chocolate chips
- Preheat oven to 350℉. Lightly grease or line with parchment paper a jelly roll pan (10×15) or 9×13 baking pan; set aside.
- In a large bowl whisk the butter and cocoa powder together. Add the eggs and vanilla and whisk together just until combined.
- Add the flour, sugar, brown sugar, and salt. Mix together just until combined. Pour into prepared pan and spread into an even layer. Bake 10×15 pan for 20 minutes and 9×13 pan for 25 minutes. Or just until the top is matte in color and no longer sticky to the touch.
- Immediately after brownies are removed from the oven combine the sugar, butter, and milk in a medium saucepan. Bring to a boil over medium heat stirring constantly. Boil for 1 minute.
- Remove from heat and stir in the chocolate chips. Immediately pour over brownies and spread into an even layer.
- STORAGE: Store cooled brownies covered or in an airtight container at room temperature for up to 5 days.
- FREEZER-FRIENDLY: Freeze cut brownies on a baking sheet for 15-20 minutes or until hard. Transfer to a freezer-friendly container or bag and freeze for up to 3 months.