Lunch Lady Frosted Brownies
User Reviews
5
Lunch Lady Frosted Brownies
Description
The brownies combine melted butter, sugar, cocoa powder, vanilla, eggs, and flour with baking powder and salt to produce a dense, fudgy texture. Baking in an aluminum 9x13 pan helps achieve even cooking and prevents over-browning around the edges. The toothpick test helps determine doneness, aiming for moist crumbs rather than wet batter.
Once cooled, the brownies are topped with a chocolate frosting made by melting butter and mixing with cocoa, vanilla, light corn syrup, milk, and powdered sugar until smooth and spreadable. The frosting adds a sweet, creamy finish that contrasts with the brownie’s dense texture.
These brownies can be stored at room temperature for up to three days or refrigerated for about a week. Freezing individual frosted squares is possible for up to three months; thaw before serving. Avoid glass pans to prevent uneven edge overcooking and use a toothpick to check doneness precisely.
Ingredients
Chocolate Brownies:
- 1 1/2 cups butter (3 sticks, melted)
- 3 cups sugar
- 1 Tablespoon vanilla extract
- 1 cup cocoa powder unsweetened
- 5 large egg
- 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 9x13-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
- Store frosted brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze cut brownies individually wrapped for up to 3 months; thaw at room temperature before serving.
- Use an aluminum pan instead of glass to ensure even baking and avoid over-browning edges.
- Check doneness by inserting a toothpick; it should come out with moist crumbs but no wet batter.
User Reviews
Overall Rating
5
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