Soft, Cake-Like Brownies with Fudge Frosting
These Lunchroom Ladies Brownies are a beloved throwback to old-school cafeteria desserts. Thick, tender, and topped with a glossy chocolate fudge frosting, they strike the perfect balance between cake and brownie. Unlike dense, chewy brownies, these have a soft crumb that beautifully supports the rich icing.
The secret? Spreading the frosting while the brownies are still warm, allowing it to melt just enough to bond with the surface and set into that iconic, lightly crackled finish.
Ingredients
Brownie Base
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1 cup butter, melted
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2 cups granulated sugar
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4 large eggs
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4 teaspoons vanilla extract
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2 cups all-purpose flour
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½ cup unsweetened cocoa powder
Fudge Frosting
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3 cups powdered sugar
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¼ cup butter, softened
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¼ cup whole milk
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¼ cup unsweetened cocoa powder
Instructions
1. Preheat & Prepare
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper or foil for easy removal.
2. Make the Brownie Batter
In a large bowl, stir together the melted butter and sugar until combined. Add eggs and vanilla; mix until smooth.
Gently fold in the flour and cocoa powder just until incorporated. The batter will be thick.
3. Bake
Spread batter evenly into the prepared pan. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Do not overbake—these brownies should stay soft.
4. Rest Briefly
Let the brownies rest in the pan for about 15 minutes. They should still be warm but not piping hot.
5. Make & Spread the Frosting
Whisk together powdered sugar, softened butter, milk, and cocoa powder until smooth.
Immediately spread the frosting evenly over the warm brownies.
6. Cool & Slice
Allow brownies to cool completely so the frosting sets into a fudgy layer. Lift out of the pan and cut into squares.
Tips for Perfect Lunchroom Brownies
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Don’t overmix the batter—this keeps the crumb tender
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Frosting while warm is essential for the classic finish
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These brownies slice best once fully cooled
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Store covered at room temperature for up to 3 days