Back to school season wakes up the stationery nerd in me.
Happy Thursday, friends! Big box stores are lining their aisles with back to school supplies, and somehow I managed to resist on my last Target run on Monday. I love this time of year now that I’m no longer in a classroom. New notebooks, pens, and Post-It notes inspire me to rearrange my whole goddamn life, even if I don’t know what exactly needs rearranging.
I’m sure next time I’ll give in to temptation and come home with a new journal or another desk element I don’t really need but absolutely want.
Now that we’re thinking about August and bookbags and packed lunches, let’s also think about what to slide into said coolers. A sweet treat is 100% necessary for meal hour, and you and your kids both will adore these Old School Frosted Fudge Brownies.
As the name implies, this recipe is inspired by the vintage “lunch lady brownie” which features a dense and fudgy base and a crackled chocolate icing atop. They’re incredibly simple and especially decadent a la mode with a scoop of vanilla or coffee ice cream.
I’ve certainly enjoyed one a few afternoons this week. How can I not?! I mean, LOOK AT THEM.
Old School for Back to School
The brownie base features my classic recipe that has popped up in all sorts of varieties over the years. I use both chocolate chips and cocoa powder for an especially rich batter. And yes, I take a few swipes of the beater when I’m done, despite the risks involved. Though I think right now it’s more worrisome to eat a strawberry.
Anywho. In a bowl, melt butter and lots of chocolate chips until completely smooth, about 1 minute on high in your microwave. Whisk in sugar and brown sugar.
In the meantime, crack three eggs into your stand mixer bowl and beat for a few minutes until very bubbly and frothy. This creates the crinkly brownie top we all know and love. Once the eggs and foamy, turn the mixer speed down and pour in the butter-sugar mixture, along with some vanilla and instant coffee.
The lattermost ingredient is optional, but coffee heightens the cocoa flavor, so I recommend it.
Add in flour, cocoa powder, and baking powder. I use a touch more flour in these brownies than usual since I wanted them to be a bit denser and more cohesive.
Spread the batter into a 9 x 9 inch baking pan lined with parchment. Be sure the parchment overhangs the sides of the pan for easy removal once the brownies are baked.
Toss the pan into a 350 degree oven for 30-35 minutes. Cool at least one hour in the pan. An overnight fridge chill is best if you have the time!
For the frosting, mix up melted butter, coca powder, whole milk, and powdered sugar. Spread over the cooled brownies with a flat knife or offset spatula. Let set about 10 minutes.
Then, dive right in!
Leftovers? Brownies last up to 5 days on the counter, covered, 1 week in the fridge, or 3 months in the freezer.
Milk options? For the frosting, I recommend whole milk, but also found that evaporated milk worked well for achieving the correct texture. Heavy cream and half and half are too fatty and will create a more whipped texture that doesn’t set up quite as well.
Enjoy! Perhaps a brownie will make the back to school grind in the next months feel less grueling.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Feeling downie? Have a brownie:
Toasted S’mores Fudge Brownies
old school frosted fudge brownies
Ingredients
- 10 tbsp butter
- 1 1/2 cups dark chocolate chips
- 1 cup sugar
- 1/4 cup dark brown sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla
- 1/2 tsp instant coffee/espresso (optional)
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
fudge frosting
- 1/4 cup butter, melted
- 1/2 cup cocoa powder
- 1/3 cup whole milk
- 2 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch cake pan with parchment paper, leaving some to overhang the sides.
- In a microwave-safe bowl, melt the butter and chocolate chips for 1 minute. Stir until the bowl is no loner warm. If needed, heat an additional 20-30 seconds until totally smooth. Whisk in the sugars.
- In a large bowl, beat the eggs on medium-high speed until very frothy and bubbly, about 3-4 minutes. Lower the speed and mix in the butter and sugar mixture, then the vanilla and instant coffee (if using).
- Add the flour, cocoa powder, and baking powder. Mix until just combined.
- Spread the brownie batter into the prepared baking pan. Bake 30-35 minutes until an inserted toothpick emerges with just a few moist crumbs. Place the tray on a wire rack and let cool at least 1 hour. These brownies need more time to set up and get really fudgy.
- In a bowl, beat together the melted butter, cocoa powder, milk, and powdered sugar. Spread over the cooled brownies. Let set 10 minutes, then slice and ENJOY!
