This lunch lady brownies recipe is so good that it will almost make you miss going to school…almost. These delicious brownies are mouthwatering, and I bet you can’t eat just one.
If you haven’t had this classic recipe before, you are in for a treat. These moist brownies are the perfect brownies, and they make the best dessert for any occasion.
I love creating memories with any foods that I make. Food is such a good way to help you remember moments because you are relying on the sense of taste. Usually memories are visual but not usually when it comes to food.
Whenever I make the recipes I made with my mom growing up, I am taken back to those incredible moments. I loved (and still do) baking and cooking with my mom. Now I get to create these memories with my kiddos.
Most of my favorite memories related to food are around Christmastime. Recipes of snacking on this white chocolate Christmas crack and sipping on a green Christmas drink take me back to Christmas Eve with my family.
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These tasty brownies will definitely take you back to the good memories of school lunches. That’s why I had to create a copycat recipe. I wanted the fudgy brownie taste without having to go back to elementary school.
Why you should make this recipe
- It’s a simple recipe everyone will love.
- These brownies have the most delicious chocolate frosting.
- They will curb your sweet tooth.
- It’s a perfect recipe the whole family will love.
- Butter – Remember to pull the butter out ahead of time! Smooth butter is much easier to work with.
- Cocoa powder – A classic ingredient for delicious lunch lady brownies.
- Gluten-free all purpose flour – You can use normal flour if you want. We use gluten-free flour because I have celiac disease.
- Almond flour – Almond flour mixed with a gluten-free flour gives these homemade brownies the best texture.
- Sugar – Use one cup of regular sugar.
- Brown sugar – Use one cup of brown sugar.
- Salt – Salt is a pantry staple when it comes to baking.
- Eggs – You need 4 eggs for this recipe.
- Vanilla extract – Add a bit of mint extract to the frosting as well for a fun twist.
- Whole cream – Want creamy frosting? You need cream.
- Milk – Milk keeps the consistency of the frosting liquidy enough so it will spread evenly on top of the brownies.
- Mini marshmallows – These mini marshmallows create the creamy flavor of the frosting.
- Milk chocolate chips – The chocolate chips mix with the marshmallows to create the chocolate frosting.
How to make this lunch lady brownies recipe
Grab a big mixing bowl. Then, mix vanilla extract, cocoa powder, and butter.
Mix until smooth. A stand mixer works best, and it will save your hand from cramping.
Mix dry ingredients
Mix the dry ingredients in a separate mixing bowl. Once mixed, add the butter mixture and stir until combined.
After everything is mixed, add in the eggs. Mix brownie butter until fully incorporated and smooth.
Grease a 9×13 baking pan. Pour batter into the pan and make sure it is evenly spread in the pan.
Bake at 325 degrees for 30-35 minutes. You’ll know the brownies are done when a toothpick or fork comes out without any batter when inserted in the center of the brownies.
Allow brownies to cool
Once the brownies are done, take them out of the oven and let them cool. We suggest letting them cool for 20 minutes before frosting.
Make the frosting while the brownies are cooling, not baking. The frosting will melt if put on warm brownies.
Combine six tablespoons of melted butter, 1 1/3 cups of sugar, cream, and milk in a pot. Cook over low to medium heat.
Bring to a boil and decrease to low heat when boiling. Add mini marshmallows and six ounces of milk chocolate chips.
Stir until smooth. Pour immediately over the cooled brownies.
Do not allow the frosting to cool first. You want the frosting to cool on the brownies.
Allow the frosting to set before slicing the brownies. It gets pretty messy if the frosting doesn’t set.
Tips for recipe success
- Pull out the butter – Make sure you put the butter out ahead of time so it is soft. You’ll thank me later.
- Use cooking spray – Do not forget the nonstick cooking spray or your brownies will stick to the pan and make a huge mess.
Storage and Freezing
Storing – Let these decadent lunch lady brownies cool to room temperature before covering them with aluminum foil or plastic wrap. Store them on the counter, lasting 3-4 days.
Freezing – Once cool, store in an airtight container for up to 2 months. So whenever you need a brownie kick, you can take them out of the freezer, let them thaw, and boom! You have brownies.
Why is it called lunch lady brownies?
You will typically find these brownies in a school cafeteria, typically made by lunch ladies. I’m not sure why, but they are a common school lunch dessert.
And that is why these brownies have the name lunch lady brownies.
Can I make these dairy-free?
Absolutely! Replace the butter, whole cream, milk, and chocolate chips with dairy-free options.
It may seem like a lot, but it isn’t! Thankfully there are tons of dairy-free options today.
Ways to enjoy
These fudgy chocolate brownies would look fabulous on our cookie charcuterie board. I call it our dessert board because I love adding all kinds of desserts. Just because these are “school” brownies doesn’t mean you can’t eat them whenever!
Another school recipe we have is our school breakfast pizza. My kids love it because it’s tasty, and I love it because I know they have a nutritious breakfast before school.
Our dairy-free muffins are another tasty school breakfast. I like to freeze them so the kids can grab them and go in the mornings. They are also gluten-free!
For snack time, try out these dairy-free snacks for kids. We always struggle with snacks in our house, so these snacks are the best.
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
Lunch Lady Brownies Recipe
- 1 cup melted butter
- 1/2 cup cocoa powder
- 1 1/2 cups gluten free all purpose flour
- 1/2 cup almond flour
- 1 cup sugar
- 1 cup brown sugar
- 1/4 teaspoon salt
- 4 eggs
- 2 tablespoons vanilla extract
- 6 tablespoons butter
- 3 tablespoons whole cream
- 3 tablespoons milk
- 1 1/3 cup sugar
- 3/4 cup mini marshmallows
- 6 ounces milk chocolate chips
- Preheat oven to 325 degrees
- Mix together the butter, vanilla and cocoa powder until smooth in a big bowl
- Mix the dry ingredients in a separate mixing bowl then add then to the butter mixture and stir until well combined
- Add the eggs and mix until fully incorporated and smooth
- Grease a 9×13 baking pan, pour the batter into the pan and bake at 325 degrees for 30-35 minutes or until a toothpick inserted in the center comes out with only crumbs (better to pull out early then overcook)
- Cool the brownies for 20 minutes before frosting
- To make the frosting (do this while the brownies are COOLING, NOT BAKING) combine 6 T melted butter, 1 1/3 C sugar, cream and milk in a pot and cook over low to medium heat
- Bring it to a boil then reduce heat to low and add mini marshmallows and 6 ounces milk chocolate chips
- Stir until smooth then pour immediately over the cooled brownies, do not allow the frosting to cool first
- Wait until frosting is set to slice brownies