Classic Lunchroom Brownies Recipe

Introduction:

Nothing says childhood like classic lunchroom brownies — rich, fudgy, and generously coated with glossy chocolate frosting. These homestyle brownies are soft, slightly dense, and perfect for cutting into squares for a school-lunch vibe. Easy to make, and even easier to devour!

Recipe Details

• Cuisine: American
• Course: Dessert / Snack
• Servings: 16 squares
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 45 minutes

Ingredients

For the Brownies:

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder

For the Chocolate Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1/4 cup milk (more if needed for consistency)
• 1 tsp vanilla extract

Instructions

1. Preheat Oven & Prep Pan:
   Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper for easy removal.
2. Melt Butter & Mix Sugar:
   In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar until combined. Let it cool slightly.
3. Add Eggs & Vanilla:
   Whisk in eggs one at a time, then stir in vanilla extract until smooth.
4. Mix Dry Ingredients:
   In a separate bowl, combine flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Bake Brownies:
   Pour batter into the prepared pan and spread evenly. Bake 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake — fudgy brownies are key. Let cool completely.
6. Prepare Frosting:
   In a medium bowl, beat butter until creamy. Add cocoa powder, powdered sugar, milk, and vanilla. Beat until smooth and spreadable. Adjust milk or sugar for desired consistency.
7. Frost & Serve:
   Spread frosting generously over cooled brownies. Cut into squares and serve.

Tips

• For extra fudgy brownies, slightly underbake them.
• You can add chocolate chips or chopped nuts for variety.
• Let frosting set for a few minutes for easier slicing.

FAQs

1. Can I use unsweetened chocolate instead of cocoa powder?
   Yes, melt 4 oz unsweetened chocolate with butter and reduce cocoa powder to 1/4 cup.
2. How can I make these gluten-free?
   Substitute all-purpose flour with a 1:1 gluten-free baking blend.
3. Can I make frosting ahead of time?
   Yes, make frosting and store in the fridge. Bring to room temperature and stir before spreading.
4. Do these freeze well?
   Yes, bake and cool brownies, then wrap tightly and freeze. Frost after thawing.
5. Can I use brown sugar instead of granulated sugar?
   Yes, it will make brownies slightly moister and give a richer flavor.