Frosted Brownies Recipe

This Frosted Brownies Recipe brings you a homemade treat with that old fashioned, nostalgic flavor of the lunch lady brownies we all grew up loving. These soft, chocolatey brownies are topped with a smooth frosting that melts right into every bite for a simple dessert everyone loves.

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This post was originally posted on 07/9/2020 and updated on 04/9/2026.

I have been baking from scratch for years, starting as a teenager and now baking for my own family, so I know what makes a brownie recipe truly worth keeping. In my kitchen, I focus on homemade recipes that are simple, reliable, and full of flavor, and this one is a favorite we come back to often. These brownies remind me of the classic school treats we all grew up loving, and I have tested them to make sure they turn out just right every time.

Frosted Brownies Recipe Ingredients

• Salted Butter
• Unsweetened Cocoa Powder
• White Sugar
• Large Eggs
• Pure Vanilla Extract
• Unbleached All Purpose Flour
• Semi-Sweet Chocolate Chips
• Powdered Sugar
• Milk

How to Make Lunch Lady Brownies

1. First, preheat oven to 350°F and line a 9x13 baking pan with parchment paper or grease it well with nonstick cooking spray.
2. Next, melt butter in a microwave safe large bowl or in a medium size pot over medium-low heat.
3. Whisk the cocoa powder into the melted butter until smooth.

4. Then, add the granulated sugar and whisk well.
5. Now add the large eggs and vanilla extract and whisk until the batter is light and airy.
6. Switch to a rubber spatula or wooden spoon and stir in the all purpose flour just until combined and there are no more white streaks of flour.

7. Next, fold in the chocolate chips.
8. Spread the brownie batter into the prepared pan. An offset spatula works great.
9. Bake the brownies for 25-30 minutes until the center is no longer wet looking.

10. While the brownies are baking, make the frosting. In the bowl of a stand mixer or with a large bowl and hand mixer, beat the softened butter, cocoa powder and vanilla extract together well.
11. Then add the powdered sugar and 1 tablespoon milk. Beet on low speed until fully combined.
12. Add more milk if needed to reach desired consistency. Bump up the speed and beat frosting for 1-2 minutes until fluffy.

13. After the brownies are done baking, let them cool for only 10 minutes.
14. Scoop the frosting over the warm brownies and spread it out evenly with an offset spatula.
15. Let brownies cool completely, then slice and serve!

What Pan is Best for Making Brownies?

Most people will say that aluminum pans are the best for brownies and baked goods because they conduct heat the most evenly. They are right too, aluminum is the way to go when baking cakes and cookies. I like baking brownies in glass pans and all the professional bakers will probably argue with me about it. I like glass pans because the center of the brownies are guaranteed to be fudgy. This happens because the glass takes longer to conduct heat. I do agree with the professionals that dark non-stick pans are not good for baking. They conduct heat too fast and aggressively which can burn the bottom and edges of your baked goods. If you use an aluminum metal pan or glass dish you will end up with tasty brownies!

Storing Frosted Brownies

Storing: Store these brownies in an airtight container between layers of wax paper. They'll last 5 days at room temp, but I'm assuming they'll be gone the day you make them!

Freezing: These frosted brownies freeze great. Place them in a freezer safe airtight container or zip top bag between layers of wax paper. Or you can individually wrap each brownie in plastic wrap and then place in freezer safe container or zip top bag. Don't forget to label and date! Freeze brownies for up to 4 months.

Thawing: Remove brownies from freezer, unwrap if needed, place in a single layer and let thaw on the counter for at least 30 minutes or in the fridge for a couple hours.

Tips for Lunch Lady Brownies

• Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
• Always read the recipe from start to finish before you start. Again, I am speaking from experience. 
• For easy removal, line the baking dish with parchment paper. This will allow you to remove the entire pan of brownies all at once and then slice easily.
• After adding the eggs, whisk like your life depends on it. The more airy the batter gets, the better.
• Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out and level off.
• Don't overbake the brownies, you want them to turn out fudgy.
• Let the brownies cool for 10 minutes only. The brownies need to be warm to create the perfect crackled frosting.
• For perfect clean cuts, let brownies cool completely. Slice brownies with a plastic knife or sharp knife in one smooth cut, do not use a sawing motion to cut the brownies. One smooth cut will create nice smooth edges on the brownies when serving, keeping them looking pretty. Wipe knife clean with a hot damp towel after each cut.
• For more servings you can cut them into 18, 20 or 24 squares.
• Serve the brownies ala mode with a scoop of chocolate chip or vanilla ice cream and some hot fudge or chocolate syrup, for a delightful brownie sundae dessert!

More Brownie Recipes:

• Classic Brownies
• Peanut Butter Swirl Brownies
• Coconut Brownies
• Strawberry Cheesecake Brownies
• Peanut Butter Brownie Bars
• S'mores Brownies
• Mexican Brownie Skillet
• Cheesecake Swirl Brownies
• Rocky Road Brownies
• Dark Chocolate Walnut Brownies
• Zucchini Brownies
• Pecan Pie Brownies
• Peppermint Brownies