Description
These Lunch Lady Frosted Brownies offer a rich, fudgy chocolate base topped with a smooth, glossy chocolate frosting. Perfect for those who crave classic, decadent brownies with a creamy finish, this recipe yields moist brownies with a perfectly balanced sweetness and a luscious texture.
Ingredients
Brownie Batter
- 1 1/2 cups Butter (3 sticks, melted)
- 3 cups Sugar
- 1 tablespoon Vanilla Extract
- 1 cup Unsweetened Cocoa Powder
- 5 large Eggs
- 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 Oven and Prepare Pan: Preheat your oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy brownie removal, or lightly spray the pan with non-stick cooking spray. An aluminum pan is recommended over glass for best results.
- Make Brownie Batter: Melt the butter either in the microwave or on the stovetop over medium-low heat. In a large mixing bowl, whisk the melted butter and sugar together until smooth. Add the cocoa powder and vanilla extract, continue whisking until combined. Crack in the eggs and whisk thoroughly until the mixture is fully combined and glossy. Gently fold in the flour, baking powder, and salt until just incorporated, being careful not to overmix to maintain fudgy texture.
- Bake the Brownies: Pour the batter evenly into the prepared 9×13-inch pan and spread it out smoothly. Bake in the preheated oven for 28-35 minutes, checking doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter. Avoid overbaking to keep the brownies fudgy and moist. Remove from oven and let cool completely.
- Prepare Chocolate Frosting: While the brownies cool, melt the butter in a saucepan over low heat. Stir in the cocoa powder, milk (or cream), vanilla extract, and light corn syrup until the mixture is smooth and uniform. Gradually whisk in the powdered sugar to thicken the frosting and make it glossy. Add additional milk or cream, one tablespoon at a time, if necessary, to reach a creamy, spreadable consistency.
- Frost the Brownies: Once the brownies have fully cooled, spread the chocolate frosting evenly over the top. Allow the frosting to set before cutting the brownies into squares, using the parchment paper overhang to lift them cleanly from the pan.
Notes
- Use an aluminum baking pan rather than glass for more even baking and easier brownie removal.
- Do not overbake; brownies should have moist crumbs to ensure fudginess.
- Allow brownies to cool fully before frosting to prevent the frosting from melting.
- If frosting is too thick, add milk or cream gradually until desired consistency is reached.
- Use parchment paper with an overhang for easy lifting and clean cutting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
