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Lunch Lady Brownies

These thick and fudgy frosted brownies taste just like the brownies you remember from elementary school! A tried and true recipe that’s been around for more than 50 years, Enjoy!
Course: Dessert
Cuisine: American
Servings: 12 brownies

Ingredients

CAKE:

  • 1 c. butter melted
  • 1/2 c. unsweetened cocoa powder
  • 2 c. all-purpose flour
  • 2 c. granulated sugar
  • 4 lg. eggs
  • 4 tsp. vanilla extract
  • 1 c. pecans optional

CHOCOLATE FROSTING:

  • 1/4 c. butter softened
  • 1/4 c. milk
  • 1/4 c. unsweetened cocoa powder
  • 3 c. confectioner's sugar

Instructions

  • Preheat the oven to 350 degrees. Line a 9x13-inch baking dish with foil and spray the foil with non-stick spray. Set aside.
  • CAKE: In the bowl of an electric stand mixer, using the paddle attachment, add the melted butter and cocoa powder; blend until smooth.
  • Add the flour and sugar, mix until combined, then add eggs and vanilla. Mix just until combined. Don't over-mix (the batter will be thick). Stir in nuts if using. Pour the batter into the prepared baking dish and spread out evenly.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove the brownies from the oven. Let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
  • CHOCOLATE FROSTING: In a large bowl, beat together all of the frosting ingredients until smooth. Spread over warm brownies. Let cool completely before cutting and serving. Makes 12 large or 24 small brownies