Description
Classic vintage lunch lady brownies with a rich, fudgy chocolate base topped with smooth cocoa frosting that melts into the warm brownies for a nostalgic dessert.
Ingredients
- 1 cup melted butter
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 4 large eggs
- 3 tablespoons vanilla extract
- 1/4 cup melted butter
- 1/4 cup milk
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.
- In a large bowl whisk together melted butter and cocoa powder until smooth and glossy.
- Add flour, granulated sugar, and salt and stir until mostly combined.
- Add eggs and vanilla extract and mix until the batter becomes smooth. Do not overmix.
- Spread the batter evenly in the prepared baking pan.
- Bake for about 25 minutes until the edges are set and a toothpick inserted near the center shows a few moist crumbs.
- While the brownies bake prepare the frosting by whisking together melted butter, milk, powdered sugar, cocoa powder, and vanilla extract until smooth.
- Allow the brownies to cool slightly but remain warm.
- Spread the frosting evenly over the warm brownies.
- Let the brownies cool completely before slicing into bars and serving.
Notes
- Frost the brownies while they are still warm for the classic smooth finish.
- Add chopped walnuts or pecans for extra texture.
- A pinch of espresso powder enhances the chocolate flavor.
- Chilling briefly before cutting helps create cleaner slices.
- If frosting becomes too thick add a teaspoon of milk at a time to thin it.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 410 kcal
- Sugar: 38 g
- Sodium: 170 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
