Lunch Lady Brownies
Classic school-cafeteria brownies with a rich, tender chocolate base and a generous cocoa frosting that sets into a smooth, soft layer. Batch yield: 16 generously frosted brownie squares from one 23 × 33 cm tin. One serving: 1 frosted brownie, approximately 97 g after baking and cooling. Allow approximately 3 hours 10 minutes from start to cutting. The 160 non-oven minutes comprise 30 minutes for softening the frosting butter, 20 minutes of active brownie preparation, 10 minutes of initial cooling, 10 minutes of active frosting preparation and spreading, and 90 minutes of final cooling and setting. Oven preheating and the melted butter's brief cooling overlap with brownie preparation and are not counted again. Cook time is one approximately 30-minute oven batch. No chilling is required; allow extra cooling time in a warm room. Appliances: Conventional or fan oven; Microwave; Electric hand mixer. Equipment: 23 × 33 cm metal baking tin, at least 5 cm deep; Baking paper; Kitchen scales; Measuring jug and measuring spoons; Microwave-safe bowl; Large mixing bowl; Medium mixing bowl; Whisk; Flexible spatula; Fine-mesh sieve; Skewer; Wire cooling rack; Palette knife or spreading spatula; Knife and cutting board. Allergens: Contains milk from butter and milk, eggs, and wheat gluten from flour. Check packaged ingredient labels for additional allergen and cross-contact information. Nutrition is estimated per one-sixteenth of the batch, with calories calculated from the listed macronutrients. Storage: Once completely cool, store airtight in a cool room at or below 20°C for up to 2 days, or refrigerate for up to 5 days. In warm conditions, refrigerate promptly after cooling. Separate stacked brownies with baking paper. For longer storage, freeze individual brownies in a single layer, then wrap and seal airtight for up to 2 months. Thaw covered in the refrigerator overnight; let refrigerated brownies stand at room temperature for 20–30 minutes before eating for a softer texture.
160 min
Prep
30 min
Cook
16
Serves
416
Calories
Macros · per serving
4g protein
63g carbs
17g fat
Ingredients
For 16 servings
- 227 g Salted butter, for the brownies
- 50 g Unsweetened cocoa powder, for the brownies
- 400 g Granulated sugar
- 4 large eggs Eggs
- 20 ml Vanilla extract
- 250 g Plain all-purpose flour
- 57 g Salted butter, for the frosting
- 25 g Unsweetened cocoa powder, for the frosting
- 360 g Icing sugar
- 60 ml Milk, 2% fat
Instructions
- 1
Cut the 57 g frosting butter into small cubes and leave at room temperature for about 30 minutes, until soft enough to indent easily but not melted. Keep it separate from the brownie butter.
- 2
Heat the oven to 180°C/350°F conventional or 160°C/320°F fan. Line a 23 × 33 cm (9 × 13 inch) metal baking tin, at least 5 cm deep, with baking paper covering the base and sides. Leave an overhang on two opposite sides for lifting out the brownies.
- 3
Put the 227 g brownie butter in a microwave-safe bowl. Microwave at medium power in 20-second bursts, stirring between bursts, until just melted. Leave for about 5 minutes until warm rather than hot; measure the remaining brownie ingredients during this time.
- 4
Pour the melted butter into a large mixing bowl and whisk in the 50 g cocoa until smooth. Whisk in the granulated sugar. Add the eggs one at a time, whisking well after each, then whisk in the vanilla. The mixture should look thick and glossy.
- 5
Add the flour and fold with a spatula just until no dry streaks remain. Do not beat once the flour is incorporated. Scrape all the batter into the prepared tin and spread evenly into the corners.
- 6
Bake on the middle shelf for about 30 minutes. The edges should be set and the centre should no longer ripple when the tin is gently moved. A skewer inserted near the centre should bring out moist crumbs, not liquid batter. Avoid baking until the skewer is completely dry.
- 7
Place the tin on a wire rack and let the brownies cool for 10 minutes before making the frosting. They should still be warm when frosted.
- 8
For the frosting, beat the softened 57 g butter in a medium bowl with an electric hand mixer until smooth. Sift in the 25 g cocoa and about half the icing sugar. Add half the milk and beat on low until combined. Add the remaining icing sugar and milk, then beat for 2–3 minutes until smooth, thick and spreadable, scraping down the bowl as needed. Allow about 10 minutes for making and spreading the frosting.
- 9
Spread all the frosting over the warm brownies in an even layer. Leave the tin on the rack for about 90 minutes, until the brownies are completely cool and the frosting has formed a soft, set surface. Do not cut while warm; allow longer if the room is particularly warm.
- 10
Lift the cooled slab from the tin using the paper. Cut into a 4 × 4 grid to make 16 brownies, wiping the knife between cuts for neat edges.
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