Lunchroom Ladies Brownies
These Lunchroom Ladies Brownies are rich, fudgy, and topped with a thick, chocolatey icing just like you remember from school cafeterias decades ago. The batter mixes up quickly in one bowl, making this a perfect recipe for bake sales, potlucks, or an easy weekend treat. The brownies bake up soft and tender with a classic crackly top, while the icing adds a sweet, nostalgic finish. It’s a true old-fashioned recipe that’s been loved for over 50 years and still feels like a warm hug in dessert form.
Ingredients:
For the brownies:
- 1 cup butter (2 sticks / 227 g)
- 1/2 cup cocoa (50 g)
- 2 cups flour (about 250 g)
- 2 cups sugar (about 400 g)
- 4 eggs
- 4 tsp vanilla
- 1 cup chopped nuts (about 120 g), optional
For the icing:
- 1/4 cup softened butter (57 g)
- 1/4 cup canned milk or regular milk (60 ml)
- 1/4 cup cocoa (25 g)
- 3 cups powdered sugar (about 360 g)
- Dash salt
Directions:
Preheat oven to 350°F (175°C) and lightly grease or line a 9 x 13-inch baking pan.
In a large bowl, mix together the butter and cocoa until smooth.
Add the flour, sugar, eggs, and vanilla to the bowl and mix until well combined, then fold in the chopped nuts if using.
Pour the brownie batter into the prepared 9 x 13 pan and spread it into an even layer.
Bake for 20–25 minutes, checking at 20 minutes; the brownies are done when the center is set and a toothpick comes out with just a few moist crumbs.
Remove the pan from the oven and let the brownies cool in the pan for about 30 minutes before frosting.
In a medium bowl, mix together the softened butter, milk, cocoa, powdered sugar, and a dash of salt until smooth and spreadable.
Spread the icing evenly over the cooled brownies, let it set for a few minutes, then slice into squares and serve.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 70 minutes
Kcal: 250 kcal | Servings: 24
Tips:
For the best texture, avoid overbaking—pull the brownies from the oven when the center is just set so they stay soft and fudgy under the icing.
Let the brownies cool in the pan before frosting so the icing doesn’t melt; once iced and set, store them covered at room temperature for up to 2 days or in the fridge for up to 5 days.
