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These Lunch Lady Frosted Brownies are rich, fudgy brownies topped with a silky, velvety chocolate frosting. These Frosted Brownies are the best chocolate dessert bar recipe. If you love chocolate, you will love these Brownies with Chocolate Frosting.
These may go down as one of my favorite, go to dessert recipes. This is a bold statement coming from someone who makes A LOT of desserts. These are the best brownies!
I love brownies and I love Texas Sheet Cake and these are like a hybrid of both of them. They have the fudgy texture of chocolate brownies with the decadent chocolate frosting from a Texas Sheet Cake. It is the perfect chocolate dessert!
Where does the name “Lunch Lady Brownies” come from? The name “Lunch Lady Brownies” comes from lunch ladies who often whipped up these brownies as a special dessert at school lunch, gaining fame for their fudgy centers and rich chocolate frosting.
Do you remember eating Cosmic Brownies? These are the upgraded, gourmet version of the famous cosmic brownies that were commonly in lunch boxes.
Why are these Frosted Brownies so special?
The fudgy texture and rich chocolate frosting make these brownies a popular chocolate dessert bar. They are a combination of the gooey decadence of homemade chocolate brownies and a Texas sheet cake.
Frosted Brownies Ingredients:
These Chocolate Brownies with Chocolate Frosting have a high ratio of butter and sugar, which makes them extra rich and fudgy. The melted butter helps to dissolve into the sugars to create a silky smooth chocolate brownie.
- Melted Butter
- Sugar
- Eggs
- Vanilla Extract
- Unsweetened Cocoa Powder
- Flour
- Baking Powder
- Salt
CHOCOLATE FROSTING INGREDIENTS:
- Butter (melted): I like to use salted butter to balance out the sweetness of the sugar. If you use unsalted butter, add a pinch of salt to the frosting.
- Cocoa Powder
- Powdered Sugar
- Corn Syrup: Adds shine and keeps the frosting smooth, ensuring it stays glossy and spreadable.
- Whole Milk or Heavy Cream: Add more if needed to get to a smooth, glossy consistency.
- Vanilla Extract
What type of cocoa should I use in Lunch Lady Brownies?
There are several cocoa powder options and some of the most popular are natural cocoa powder and dutch process cocoa powder.
Natural Cocoa Powder: This is the most common type of cocoa powder found in grocery stores. It is slightly acidic and tangy, which makes it ideal for recipes that use baking soda, as the acidity helps activate the leavening process. Examples include Hershey’s Cocoa, which has a classic chocolate flavor.
Dutch-Processed Cocoa Powder: Also known as “alkalized” cocoa, this type has been treated with an alkali to neutralize its acidity. It has a milder, smoother flavor and darker color. A premium example is Callebaut Cocoa, which is prized for its intense chocolate flavor and rich, dark hue.
How to make Lunch Lady Frosted Brownies:
- Preheat Oven: Preheat your oven to 350 degrees. Line a 9×13-inch pan with parchment paper, leaving an overhang on two sides for easy lifting or lightly spray with non-stick cooking spray. I suggest using an aluminum pan and not a glass pan.
- Prepare the Brownie Batter: Melt the butter in the microwave in a microwave-safe bowl or in a pot over medium-low heat. In a mixing bowl, whisk melted butter and sugar until smooth. Add in cocoa powder and vanilla. Add eggs and vanilla, whisking until fully combined. Fold in flour, baking powder, and salt until just incorporated.
- Bake: Pour the batter into the 9 x 13 pan, spreading evenly. Bake for 28-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Overbaking will result in dry brownies, these brownies have a fudgy texture. Let cool.
- Make the Frosting: While the brownies are cooling, melt butter in a saucepan over low heat. Stir in cocoa powder, milk, vanilla extract, and corn syrup until smooth. Gradually add powdered sugar, whisking until the frosting is thick and glossy. Add more milk or cream, if needed to create a silky smooth consistency.
- Frost the Brownies: Spread the frosting evenly over the cooled brownies.
- Cool Completely: Allow the brownies to cool fully before cutting.
How to Line a 9×13 Pan with Parchment Paper:
Cut a sheet of parchment paper slightly larger than the pan.
Place the parchment in the pan, pressing it into the corners.
Use binder clips to secure the paper to the edges of the pan if it doesn’t stay flat. Leave overhangs on the long sides for easy brownie removal.
Tips for Cutting Dessert Bars:
I suggest placing in the freezer for 10-15 minutes before cutting if at all possible. Use a sharp knife warmed under hot water and wiped dry for smooth cuts. Score the brownies lightly with a knife to create even portions before cutting. Clean the knife between cuts. I would suggest using a sharp knife.
Storage and Freezing Tips:
Store frosted brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
To freeze the frosted brownies — place cut brownies on a baking sheet and freeze until solid. Wrap each brownie in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ’s):
- Why do you suggest NOT using a glass pan when baking brownies or other dessert bars? The edges of brownies in a glass pan often bake more quickly than the center, as the retained heat can cause over-browning or crisping around the edges.
- How do I know when brownies are done baking?
Insert a toothpick into the center of the brownies. For these fudgy brownies, it should come out with moist crumbs, not wet batter. - Can I frost brownies while they’re warm?
It’s best to let brownies cool completely before frosting. Frosting warm brownies can cause the frosting to melt and slide off.
If you’re short on time, cool the brownies in the fridge to speed up the process. - Can I bake brownies ahead of time and frost them later?
Yes, brownies can be baked 1 day ahead. Store them in an airtight container at room temperature or place in a freezer until ready to frost and serve. Frost just before serving for the freshest taste.
More Brownies Recipes:
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Lunch Lady Frosted Brownies
Ingredients
Chocolate Brownies:
- 1 1/2 cups Butter (3 sticks, melted)
- 3 cups Sugar
- 1 Tablespoon Vanilla Extract
- 1 cup Unsweetened Cocoa Powder
- 5 large Eggs
- 1 1/2 cups Flour
- 3/4 teaspoon Baking Powder
- 3/4 teaspoon Salt
Chocolate Frosting:
- 1/2 cup Butter (1 stick, melted)
- 1/2 cup Cocoa Powder
- 1/4 cup Light Corn Syrup
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 3 to 4 Tablespoons Milk or Heavy Cream
Instructions
- Preheat your oven to 350 degrees. Line a 9×13-inch pan with parchment paper, leaving an overhang on two sides for easy lifting or lightly spray with non-stick cooking spray. I suggest using an aluminum pan and not a glass pan.
- Melt the butter in the microwave in a microwave-safe bowl or in a pot over medium-low heat. In a mixing bowl, whisk melted butter and sugar until smooth. Add in cocoa powder and vanilla. Add eggs and vanilla, whisking until fully combined. Fold in flour, baking powder, and salt until just incorporated.
- Pour the batter into the 9 x 13 pan, spreading evenly. Bake for 28-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Overbaking will result in dry brownies, these brownies have a fudgy texture. Let cool.
Chocolate Frosting:
- While the brownies are cooling, melt butter in a saucepan over low heat. Stir in cocoa powder, milk, vanilla extract, and corn syrup until smooth. Gradually add powdered sugar, whisking until the frosting is thick and glossy. Add more milk or cream, if needed to create a silky smooth consistency.
- Spread the frosting evenly over the cooled brownies. Allow the brownies to cool fully before cutting.
Notes
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- Why do you suggest NOT using a glass pan when baking brownies or other dessert bars? The edges of brownies in a glass pan often bake more quickly than the center, as the retained heat can cause over-browning or crisping around the edges.
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- How do I know when brownies are done baking?
Insert a toothpick into the center of the brownies. For these fudgy brownies, it should come out with moist crumbs, not wet batter.
- How do I know when brownies are done baking?
Nutrition information is automatically calculated, so should only be used as an approximation.
