Craving a delicious trip down memory lane? Look no further than Lunch Lady Brownies! These rich, fudgy squares topped with thick chocolate frosting are pure cafeteria nostalgia. With simple ingredients and easy steps, you can whip up this classic treat and relive the joy of those unforgettable school lunchroom brownies.
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As a busy mom who is always in the kitchen, I know how to make the BEST brownies. The most delicious brownies are packed with real deep cocoa flavor and have a deliciously fudgy and dense texture while being topped with a glossy chocolate frosting to round them out. That’s exactly what you’ll get when learning how to make this lunch lady brownie recipe!
Jump to:
- Why Are They Called Lunch Lady Brownies?
- Why You’ll Love This Lunch Lady Brownies Recipe
- Lunch Lady Brownies Ingredients
- How To Make Delicious Lunch Lady Brownies
- Helpful Recipe Tips
- Flavor Variations and Substitutions
- Storing & freezing old fashioned lunch lady brownies
- FAQ’s
- More Chocolate Brownie Recipes
- Old-Fashioned Lunch Lady Brownies
Why Are They Called Lunch Lady Brownies?
Lunch Lady Brownies are named after the comforting, homemade-style brownies that the lunch lady in school cafeterias served. They remind me of those special days at school when spotting these fudgy, frosted brownies on the menu made everything more exciting! They weren’t just any dessert, they were a sweet highlight in our day, made with care and served with a smile.
Recreating these vintage brownies now is like bringing a piece of those joy-filled school days into our homes. It’s more than the taste. It’s about reliving those simple moments of joy and sharing those early memories with my kids!
Lunchroom lady brownies are perfect for any occasion, from after-dinner desserts to birthday parties. They’re easy to make in big batches, so they’re great for holidays and potlucks, too! You can enjoy these brownies by themselves or add something extra, like vanilla ice cream or caramel sauce, for a special treat to make this nostalgic treat even more delicious.
Why You’ll Love This Lunch Lady Brownies Recipe
- Quick and easy: These brownies are incredibly easy to make using simple pantry ingredients or ingredients you can easily find in any grocery store.
- Fudgy texture: These brownies have a perfect texture blend of fudgy and cake-like, making them extra delicious.
- Nostalgic: It’s a kid-friendly dessert that also appeals to the adult’s inner child, reminding them of memories of their school cafeteria.
- Customizable: You can add nuts or chocolate chips for extra texture and flavor, making them customizable for all different occasions.
Lunch Lady Brownies Ingredients
See printable recipe card at the bottom of this post for exact ingredient amounts and step by step directions.
- Melted Butter – Acts as the rich fat base for the brownies, giving them a rich, moist texture and buttery flavor that helps keep their fudgy nature.
- Unsweetened Cocoa Powder – Provides a deep, chocolatey flavor in both the brownies and the frosting.
- All-Purpose Flour – Gives structure to the brownies, making sure they hold together while maintaining a soft texture.
- Sugar – Sweetens the brownies and frosting, balancing the bitterness of the cocoa powder and enhancing the overall flavor.
- Eggs – Bind the ingredients together, adding moisture and contributing to the brownies’ rich, dense texture.
- Vanilla Extract – Adds a hint of vanilla flavor, complementing the natural flavor of cocoa.
Chocolate Frosting:
- Softened Butter – Creates a smooth, spreadable base for the frosting. I use unsalted butter, but salted butter works too.
- Milk – Thins the frosting to the right consistency, making it easy to spread.
- Unsweetened Cocoa Powder – Boosts the chocolate flavor in the frosting, making a strong, cocoa-rich topping for the brownies.
- Powdered Sugar – Sweetens the frosting, providing a smooth, melt-in-your-mouth texture that pairs perfectly with the fudgy brownies.
How To Make Delicious Lunch Lady Brownies
- Prepare for baking: Preheat oven to 350 degrees and spray a 9×13 baking pan with nonstick cooking spray. Set aside.
- Mix the brownie batter: In a large mixing bowl, combine the melted butter and cocoa powder using a hand mixer or a stand mixer with the paddle attachment. Slowly add the flour and sugar until just combined. Then, add in the eggs and vanilla extract and combine without overworking until the batter is thick.
- Bake and cool: Pour the thick brownie batter into the prepared baking dish. Bake for 25 minutes or until an inserted toothpick in the center comes out clean. Let the brownies cool in the pan for at least 10 minutes before frosting.
- Assemble the chocolate brownie frosting: Add all of the frosting ingredients into a medium mixing bowl. Whisk until smooth enough for spreading.
- Frost the brownies: While the brownies are still warm, spread the chocolate frosting on top of the brownies. Let them cool completely, allowing the frosting to harden before slicing and serving. Enjoy!
Helpful Recipe Tips
- Make sure the butter is fully melted before mixing with the cocoa powder to achieve a smooth, uniform batter.
- Sift the cocoa powder and flour to prevent lumps in the batter.
- Use room-temperature eggs to incorporate more easily into the batter.
- Mix the batter just until the ingredients are combined to avoid overworking the flour, which can result in tough brownies.
- Allow the brownies to cool slightly in the pan before frosting, as this helps the frosting to set without melting.
- Cut the brownies with a clean, sharp knife, wiping the blade between cuts for neat, professional-looking slices.
Flavor Variations and Substitutions
- Gluten-free: Replace all-purpose flour with a gluten-free flour blend to make the recipe for those with gluten sensitivities.
- Nutty: Add a cup of chopped walnuts or pecans to the batter for a crunchy texture and nutty flavor.
- Chocolate Chips: Stir in a half cup of chocolate chips or chunks to create double chocolate brownies with gooey pockets of melted chocolate.
- Mocha: Incorporate a teaspoon of espresso powder into the cocoa mixture to enhance the chocolate flavor without adding a coffee taste.
- Salted Chocolate: Top the frosted brownies with sea salt flakes to add a contrast of flavors and a gourmet touch.
- Peppermint: For a minty version, add a teaspoon of peppermint extract to the batter or frosting, adjusting to taste.
Storing & freezing old fashioned lunch lady brownies
- Storing: Keep the brownies in an airtight container at room temperature to maintain their moisture and freshness for up to 4 days. Store them in the fridge for up to 7 days in an airtight container to make sure they don’t dry out.
- Freezing: To freeze the brownies, wrap them individually in plastic wrap and then place them in a zip-top freezer bag or an airtight container. They can be frozen for up to 3 months.
- Reheating: For frozen brownies, let them thaw on the countertop before reheating. If refrigerated, warm them in a 350°F oven for 5-10 minutes or until heated through.
FAQ’s
Can I make these brownies without the frosting?
Yes, you can make these brownies without the frosting if you prefer a less sweet dessert. The brownies alone are rich and chocolatey, making them delicious even without the extra layer of sweetness.
How can I tell if the brownies are done without overcooking them?
The best way to check for doneness is to insert a toothpick into the center of the brownies; it should come out with a few moist crumbs attached, but not wet batter.
Can I double this recipe for a larger batch of sheet pan brownies?
Yes, you can double this recipe to make a larger batch by doubling all the ingredients and using a larger baking pan, such as an 18×12-inch sheet pan. The baking time may need to be increased slightly; start checking for doneness at the original recipe’s suggested time and add time as needed until the toothpick test shows they are done.
More Chocolate Brownie Recipes
- Dark Chocolate Mousse Brownies
- Salted Caramel Brownies
- All In One Brownie Cups
- Chocolate Peanut Butter Brownie Bites
These Cafeteria Lady Brownies are a testament to the unsung heroes of our school cafeterias. These tasty treats not only satisfy our sweet tooth but also evoke a sense of nostalgia and comfort. From their rich fudgy texture to the hint of homemade love that goes into every batch, these brownies have become a beloved staple in many students’ lives. So next time you have a sweet tooth craving, be sure to whip up a batch of these classic lunchroom ladies’ brownies.
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Old-Fashioned Lunch Lady Brownies
Equipment
Ingredients
BROWNIES
- 1 cup butter, melted
- ½ cup cocoa powder *unsweetened
- 2 cups flour *all purpose
- 1 ½ cups sugar
- 4 eggs
- 3 teaspoon vanilla extract
FROSTING
- ¼ cup butter, softened
- ¼ cup milk
- ¼ cup cocoa powder *unsweetened
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking pan with cooking spray.
BROWNIES
- In a medium bowl, combine the melted butter and cocoa powder using a hand mixer (or stand).
- Add in the flour and sugar.
- Once combined, add in the eggs and vanilla extract.
- Mix until just combined. *batter is thick
- Place pan in oven and bake for about 25 minutes, or until toothpick comes out clean once inserted in center of brownies.
- Once baked, remove from oven and allow to cool about 10 minutes before frosting (you want the brownies warm, not hot).
FROSTING
- Combine all the ingredients into a bowl until smooth.
- Spread frosting evenly on top of somewhat cooled brownies.
- Let brownies fully cool before serving! Enjoy!
Nutrition
Patty Stimpson says
Very good & chocolatey: I added more nuts .
Kristin says
Glad you enjoyed! Great idea on adding more nuts!
MZ says
I feel there is a fine line when baking brownies if you leave them in to long they will be over backed and dry you must pull them out before you think they are done they look under baked but when they cool they are perfect takes a little practice my family thought these were really good they didn’t hang around to long the frosting on the top set these off thanks for sharing!
Kristin says
I agree!! The frosting might just be my favorite part of these brownies, haha! Glad you all enjoyed!
Cab says
Although they were tasty they were just too dry which surprised me with all the butter.
Kristin says
Yes, the brownies are a more “dense” brownie, but shouldn’t have been dry per se. Try to cut down a few minutes of the bake time next time and see if that helps! Sorry to hear!