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Lunch Lady Brownies Recipe

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4.1 from 10 reviews

  • Author: Sara
  • Total Time: 34 minutes
  • Yield: 18 servings

Description

These Lunch Lady Brownies are rich, chocolatey, and topped with a creamy cocoa frosting. Made with a combination of all-purpose and gluten-free flours for a tender texture, these brownies bake perfectly in a 9×13 pan and are topped with a luscious cocoa buttercream frosting that melts in your mouth. Ideal for school lunches, snacks, or dessert, they deliver classic brownie flavor with a deliciously smooth frosting finish.

Ingredients

Brownie Ingredients

  • 1 cup butter (melted)
  • ½ cup cocoa powder
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1⅓ cup brown rice flour
  • ½ cup tapioca starch
  • ⅓ cup potato starch

Frosting Ingredients

  • ¼ cup butter (softened)
  • 3 cups powdered sugar
  • ¼ cup cocoa powder
  • ¼ teaspoon kosher salt
  • 5 tablespoons milk

Instructions

  1. Prepare the Brownie Batter: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper. In a large mixing bowl, whisk together the melted butter, cocoa powder, light brown sugar, and white sugar until well combined. Add the eggs one at a time along with the vanilla extract, whisking until the mixture is smooth and glossy. Gradually add the all-purpose flour, brown rice flour, tapioca starch, and potato starch. Stir gently until the batter is just combined and the flours are fully incorporated.
  2. Bake the Brownies: Pour the thick brownie batter into the prepared baking pan. Use a spatula to smooth it evenly to the corners. Place the pan in the preheated oven and bake for 22 to 24 minutes. Check doneness by inserting a toothpick in the center; it should come out with moist crumbs but not wet batter.
  3. Make the Frosting: While the brownies are baking, prepare the frosting. In a separate mixing bowl, combine the softened butter, powdered sugar, cocoa powder, and kosher salt. Use an electric mixer to beat the mixture for 1-2 minutes until it looks like dry crumbs. Slowly add the milk and continue beating for another 1-2 minutes until the frosting becomes smooth, creamy, and spreadable.
  4. Frost the Brownies: When the brownies come out of the oven, allow them to cool for a few minutes but leave them still warm. Gently spread the frosting evenly over the top of the warm brownies using a spatula or butter knife. Let the frosted brownies cool completely to set before slicing into 18 servings.

Notes

  • Ensure the brownies do not overbake; a toothpick should come out with moist crumbs for fudgy brownies.
  • You can substitute the milk in the frosting with any plant-based milk for a dairy-free option.
  • Use parchment paper in the pan for easier removal and cleaner slices.
  • Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • If you prefer denser brownies, use slightly less brown rice flour and tapioca starch.
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/lunch-lady-brownies-recipe/