School Cafeteria Brownies Recipe

School Cafeteria Brownies

  • Author: Mallory


Retro brownies that will remind you of your childhood – soft and chewy chocolate brownies with a slightly stiff, crackling chocolate fudge frosting that just melts in your mouth!




  • 1 cup butter melted
  • 2 1/2 cups granulated sugar
  • 1 tbsp vanilla extract
  • 4 eggs
  • 1 1/2 cups all-purpose
  • 1 cup cocoa about 80g
  • 1/2 tsp salt
  • optional – chocolate chips or walnuts for mixing in or topping

Chocolate Frosting

  • 1/4 cup butter softened, Kerrygold or other European/Irish butter preferred
  • 1/4 cup milk (I use whole milk)
  • 1/4 cup unsweetened cocoa powder, sifted
  • 3 cups powdered sugar, sifted



  • Preheat oven to 350 degrees.
  • In a large bowl, combine butter, sugar and vanilla extract and whisk together until smooth.
  • Whisk the eggs in, one at a time, being sure to beat well each time.
  • Stir in cocoa powder, flour and salt, whisk until combined.
  • Line a 9×13″ pan with tin foil or parchment and spray with non-stick spray. Spread batter evenly into the prepared pan.
  • Bake for 26-30 minutes or until a toothpick comes out clean.

Chocolate Frosting

  • In a small saucepan, melt butter on low. Once melted, add the milk and cocoa powder, whisking constantly. Add the sifted powdered sugar one cup at a time. Whisk until the mixture is perfectly smooth. You can add a little more milk or powdered sugar to adjust the texture as needed.
  • If lumps have formed, strain the frosting over a mesh sieve to remove any lumps.
  • Pour mixture over warm brownies. For ease cutting brownies into clean squares, wait to cut the brownies until the frosting has slightly hardened and the brownies have cooled completely.


** My trick to cutting perfect brownies with no jagged or “pulling” edges is to use a plastic disposable knife. Or, you can oil a regular kitchen knife.

**European or Irish butter has a stronger butter flavor that intensifies the buttery-ness in baked goods.