Lunch Lady Brownies - Frosted brownies with chocolate icing right on top. They are chewy, soft, and most of all they are way better than what you had in elementary school!
It is time to go back to the basics and make these lunch lady brownie recipe, which are any chocolate lovers dream. So scroll on to find my brand new Lunch Lady brownie recipe card.
In all honesty, I'm not a real lunch lady and I do not work in a school cafeteria. But, I have so much respect for lunch ladies LOVE their fudgy brownies. Sometimes we get so lost in complicated techniques and decorations, that we forget the the perfect brownie is just a simple combination of homemade chocolate frosting, brownie batter, and some elementary school vibes.
So break out your hairnets and nonstick cooking spray, because it is time to make some seriously delicious lunch lady brownies.
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Why you need to make these lunch lady brownies
I mean it should be obvious. Decadent Lunch lady brownies mixed with a super creamy chocolate frosting is the best. But here are some other reasons in case you aren't convinced.
- Chocolate Lovers Dream- The chocolate flavor in this lunch lady brownies recipe is the best way to satiate that chocolate sweet tooth.
- Texture- The moist crumbs on these fudgy chocolate brownies are what make them the best brownies I have ever made. I mean a chewy brownie is a good brownie...right?
- Simple Recipe- The hardest part of this recipe will be when you pour batter into the 9 by 13-inch pan and restrain yourself from drinking the batter.
- Decadent Frosting- This decadent chocolate frosting is so good its criminal. Better call the probation officer, because I refuse to stop making this school lunch dessert.
- Rave Reviews- These are one of those desserts that people love. They belong in a Michelin-starred Restaurant and in school lunches.
Simple Ingredients - Lunch Lady Brownies
If you need a list of basic pantry staples, read on to see what you will need for this and most other recipes. Fora FULL list of ingredients, check out the recipe card below!
- Unsweetened Cocoa Powder- IDK what sweetened cocoa powder would be, but make sure your's is unsweetened.
- Butter- You are going to need a fair amount of melted butter in this recipe. So think ahead and bring it to room temperature to save microwave time.
- Vanilla Extract- As always I LOVE this brand!
- All-Purpose Flour- One of the most used dry ingredients ever. Make sure you have extra because you will want to make these delicious brownies in perpetuity.
- Chocolate Chips- These are TECHNICALLY optional, but I gotta tell you. The different texture that they bring to the brownie is a game changer.
- Dark Brown Sugar- You will want the molassesy goodness and this will help them be extra moist brownies.
Step By Step Lunch Lady Brownies
Need some help making your lunch lady brownies, here are some tips! For a full list of instructions, see the recipe card below!
- Preheat oven to 325°F and prepare a 9x13 inch baking pan by greasing it with cooking spray or lining it with parchment paper.
- In a large microwave-safe bowl, melt 1 cup unsalted butter, 1 cup dark brown sugar, and 1 cup granulated sugar in 30-second increments, stirring after each, until smooth.
- Whisk in 5 eggs, one at a time, ensuring each is fully incorporated, and then add 1 teaspoon of vanilla extract.
- Using a spatula, gently fold in 1 cup of dark cocoa powder, 1 cup of all-purpose flour, and 1 teaspoon of salt until just combined. Be careful not to overmix.
- Pour the batter into the prepared 9x13 inch baking pan, spreading it evenly with a spatula.
- Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Allow the brownies to cool completely in the pan on a wire rack before adding the ganache.
- Heat ¾ cup of heavy cream in a microwave-safe bowl until hot and slightly bubbly.
- Pour the hot cream over 1 ½ cups of semisweet chocolate chips in a separate bowl and let it sit for 5 minutes undisturbed.
- After 5 minutes, stir the mixture until smooth and glossy, ensuring all the chocolate is fully melted.
- Spread the chocolate ganache evenly over the cooled brownies using a spatula or the back of a spoon.
- Allow the ganache to set for a few hours at room temperature, or expedite the process by placing the brownies in the refrigerator.
- Once set, slice into squares and serve.
Expert baking tips
Finally, here are my tips for having the best baking experience!
- Always preheat to the specified temperature for consistent baking results.
- Allow eggs and butter to come to room temperature before mixing. This will make them all on the same playing field with the dry ingredients.
- Be careful not to overmix the batter, as it can lead to dense and tough brownies. Mix until just combined for a smooth texture.
- To check if the brownies are done, insert a toothpick into the center. Moist crumbs clinging to the toothpick indicate they're ready.
- Heat the heavy cream until it's hot but not boiling. This helps melt the chocolate effectively.
- Opt for high-quality chocolate for a rich and flavorful ganache. I love using dark or semi sweet!
- Allow the cream to sit on the chocolate for 5 minutes before stirring. This resting period helps the chocolate melt evenly.
- Stir the cream and chocolate gently until smooth and glossy.
- If the ganache is too thick, microwave it in short bursts or add more cream until desired consistency is achieved.
What I used to make this recipe
- Mixing Bowls: You'll need mixing bowls for combining ingredients, melting chocolate, and preparing the ganache.
- Measuring Cups and Spoons: Essential for accurately measuring ingredients like butter, sugar, cocoa powder, flour, and cream.
- Whisk: Whisks are great for mixing the brownie batter
- Rubber Spatula: Ideal for folding dry ingredients into the wet mixture and scraping down the sides of the bowl.
- Spatula or Offset Spatula: Used for spreading the brownie batter evenly in the baking pan and spreading the ganache over the cooled brownies.
- 9x13 inch Baking Pan: I love love USAPANS! The come out clean EVERY time!
- Parchment Paper: Line the baking pan with parchment paper or use cooking spray to prevent the brownies from sticking.
- Microwave-Safe Bowl: Essential for melting the butter and chocolate in the microwave.
Frequently Asked Questions - Lunch Lady Brownies
Q: My brownies are still undercooked in the center after the recommended baking time. What should I do?
If your brownies are still undercooked in the center, you can cover the pan with aluminum foil to prevent the edges from burning and continue baking for an additional 5-10 minutes, checking for doneness regularly with a toothpick.
My ganache turned out too thick. How can I thin it out?
If your ganache is too thick, you can add a little more warm cream, a teaspoon at a time, and stir until you reach your desired consistency.
Do I need to sift the flour and cocoa powder before adding them to the batter?
Sifting the flour and cocoa powder can help ensure they are free of lumps and well incorporated into the batter. However, if you whisk them well in a separate bowl before adding them to the wet ingredients, sifting may not be necessary.
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you may want to reduce or omit the additional salt in the recipe to avoid overly salty brownies.
Storing And Freezing
To store these lunch lady brownies allow them to cool completely, then cut them into squares. Place the brownies in an airtight container with parchment paper between layers to prevent sticking. Store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freezing - Lunch Lady Brownies
To freeze these lunch lady brownies, allow them to cool completely, then cut them into squares. Wrap each square tightly in plastic wrap and then aluminum foil to prevent freezer burn. Place the wrapped brownies in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
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Recipe
Lunch Lady Brownies
Ingredients
For The Brownies
- 1 cup unsalted butter
- 1 cup dark brown sugar packed
- 1 cup granulated sugar
- 5 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup dark cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon salt
For the Ganache
- 1 ½ cups semisweet chocolate chips or chopped chocolate
- ¾ cup heavy cream
Instructions
For the brownies
- Preheat your oven to 325°F (163°C). Grease the sides and bottom of an 9x13 inch baking pan with cooking spray or line it with parchment paper, leaving some overhang for easy removal. You can use metal binder clips to secure the parchment paper to prevent it from sliding around.
- In a large microwave-safe bowl, melt the unsalted butter and both sugars in 30-second increments until the butter dissolves into the sugars, whisking after each increment. This will take about 3-4 increments.
- Whisk in the eggs one at a time, whisking after each addition. Add the vanilla extract and mix until combined.
- Using a rubber spatula, fold in the dark cocoa powder, all-purpose flour, and salt into the wet ingredients until just combined. Be careful not to overmix.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Allow the brownies to cool to room temperature before adding the ganache, about 30 minutes.
For the Ganache
- Place the heavy cream in a medium microwave-safe bowl and heat until it's hot and slightly bubbly to melt the chocolate. Start with 30 seconds and check, adjusting as needed depending on your microwave. Remove from the microwave and add the chocolate. Let it sit for 5 minutes untouched.
- After 5 minutes, stir until everything melts and the mixture is smooth. If you have a chunky ganache, you can microwave it in 20-second increments and stir until smooth.
- Using the back of a spoon or a small offset spatula, spread the chocolate ganache evenly over the cooled brownies.
- Let the ganache set up for a few hours before cutting and serving the brownies, or place them in the fridge until the ganache sets up.
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