Classic School Cafeteria-Style Brownies Recipe

These retro brownies take me back to elementary school. Just looking at these photos brings back the taste of those simple days—when the biggest worry was when snack time would arrive. It’s funny how childhood memories tend to focus on the good parts. Sure, there were hard moments, but when I think of the best times in my life, I often think back. A line from the final season of The Office comes to mind, when Andy says:

“I wish there was a way to know you are in the good ole days, before you’ve actually left them”.

That simple quote pops into my head a lot. In a few months or years you might look back on today and realize how easy or lucky things were. Okay—getting a little deep for a post about brownies, but it’s been on my mind lately.

Pro Tip: For a glassy, smooth fudge frosting, pass the frosting through a fine mesh sieve before pouring it over the brownies. Then resist touching until it hardens.

I added a TikTok video showing my frosting process to give a better sense of technique. I don’t post there often, but I’m trying to use it more and make short process videos like this.

I’d love to see your results—tag me @badbatchbaking and use #badbatchbaking if you make these.

School Cafeteria Brownies

Retro brownies that remind you of childhood: soft, chewy chocolate bars topped with a slightly crackled, melt-in-your-mouth fudge frosting.

By
Mallory Austin

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Ingredients

Brownies

• 1 cup butter, melted
• 2 1/2 cups granulated sugar
• 1 tbsp vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup cocoa powder (about 80g)
• 1/2 tsp salt
• Optional: chocolate chips or chopped walnuts for mixing in or topping

Chocolate Frosting

• 1/4 cup butter, softened (European-style butter like Kerrygold preferred)
• 1/4 cup milk (whole milk recommended)
• 1/4 cup unsweetened cocoa powder, sifted
• 3 cups powdered sugar, sifted

Instructions

Brownies

• Preheat the oven to 350°F (175°C).
• In a large bowl, whisk together the melted butter, granulated sugar, and vanilla until smooth.
• Add the eggs one at a time, beating well after each addition.
• Stir in the cocoa powder, flour, and salt until combined.
• Line a 9×13″ pan with foil or parchment and spray with nonstick spray. Spread the batter evenly in the pan.
• Bake 26–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before frosting.

Chocolate Frosting

• Melt the butter over low heat in a small saucepan. Add the milk and cocoa powder, whisking constantly until smooth.
• Add the sifted powdered sugar one cup at a time, whisking until perfectly smooth. Adjust texture with a little more milk or powdered sugar if needed.
• If lumps form, pass the frosting through a mesh sieve. Pour the warm frosting over the warm brownies. For clean, neat slices, wait until the frosting has slightly set and the brownies have cooled completely before cutting.

Notes

** To cut brownies with smooth edges and avoid jagged or pulled pieces, use a disposable plastic knife or lightly oil a regular kitchen knife before slicing.

** European-style or Irish butter adds a richer, more pronounced buttery flavor to baked goods.

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