Frosted Fudge Brownies

Frosted Fudge Brownies {Lunch Lady Brownies} ~

Chewy chocolate brownies topped with a glossy, homemade whipped chocolate frosting.

I grew up in the 80s; arguably the best decade ever. At least as far as music and fashion are concerned.

In elementary school, I wore parachute pants with my dad’s old concert shirts and I went through the lunch line every day.

These brownies remind me of the ones the lunch ladies used to serve up on plastic trays in the school cafeteria.

Man, I loved those brownies, and they were the standard dessert on pizza day; easily my favorite lunch on the menu each week.

I like this recipe for its chewy, fudgy, sweet retro vibe that takes me back to the 80s every time.

Ingredients for Frosted Fudge Brownies

You will need:

For the brownies:

• Vegan egg replacer, equivalent of 2 eggs – I like Bob’s Red Mill for this recipe.
• 1/2 cup vegan butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

For the frosting:

• 3 tablespoons vegan butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon vegan honey – Look for apple-based honey on the vegan specialty aisle of your supermarket.
• 1 teaspoon vanilla extract
• 1 cup confectioners’ sugar
• 1 tablespoon water

How to Make Frosted Fudge Brownies

STEP ONE: Preheat the oven to 350°F. Line an 8×8″ baking pan with parchment paper.

STEP TWO: Prepare the vegan egg replacer according to package directions and set aside.

STEP THREE: Into a medium saucepan over medium heat, add the butter. When the butter is melted, remove from heat and stir in the granulated sugar, egg replacer, 1 teaspoon vanilla extract.

STEP FOUR: Add 1/3 cup cocoa powder, flour, baking powder, and salt. Stir well to incorporate.

STEP FIVE: Pour the entire mixture into the prepared pan, spreading to evenly cover the surface of the pan.

STEP SIX: Bake for 30 minutes.

While the brownies are baking, prepare the frosting:

STEP SEVEN: In a small mixing bowl, use a hand mixer to combine the remaining 3 tablespoons softened butter, 3 tablespoons cocoa powder, honey, 1 teaspoon vanilla extract, and confectioners sugar. The mixture will be crumbly. Add the water and continue mixing until consistency is smooth. Set aside.

STEP EIGHT: When the brownies are done, set the pan on a cooling rack and carefully pour the prepared frosting over the hot brownies. Use a spatula to spread the frosting across the surface of the brownies.

STEP NINE: Allow the brownies to cool completely then refrigerate until ready to serve.

Storage

These brownies should be stored in the refrigerator. The frosting can soften quickly and refrigerating them ensures that it remains well set until serving time.

More Dessert Recipes You’ll Love!

• Chocolate Peanut Butter Bars
• Caramel Popcorn
• Gingerbread Crinkle Cookies
• Traditional Vegan Peanut Brittle
• Christmas Fruitcake

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Frosted Fudge Brownies {Lunch Lady Brownies}

Chewy chocolate old-school brownies topped with a glossy, homemade whipped chocolate frosting.

5 from 14 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate, dairy free, vegan

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 9

Calories: 284kcal

Author: Holly Gray

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Ingredients

For the brownies:

• Vegan egg replacer equivalent of 2 eggs
• 1/2 cup vegan butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

For the frosting:

• 3 tablespoons vegan butter softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon vegan honey
• 1 teaspoon vanilla extract
• 1 cup confectioners’ sugar
• 1 tablespoon water

Instructions

• Preheat the oven to 350°F. Line an 8×8″ baking pan with parchment paper.
• Prepare the vegan egg replacer according to package directions and set aside.
• Into a medium saucepan over medium heat, add the butter. When the butter is melted, remove from heat and stir in the granulated sugar, egg replacer, 1 teaspoon vanilla extract.
• Add 1/3 cup cocoa powder, flour, baking powder, and salt. Stir well to incorporate.
• Pour the entire mixture into the prepared pan, spreading to evenly cover the surface of the pan.
• Bake for 30 minutes.

While the brownies are baking, prepare the frosting:

• In a small mixing bowl, use a hand mixer to combine the remaining 3 tablespoons softened butter, 3 tablespoons cocoa powder, honey, 1 teaspoon vanilla extract, and confectioners sugar. The mixture will be crumbly. Add the water and continue mixing until consistency is smooth. Set aside.
• When the brownies are done, set the pan on a cooling rack and carefully pour the prepared frosting over the hot brownies. Use a spatula to spread the frosting across the surface of the brownies.
• Allow the brownies to cool completely then refrigerate until ready to serve.

Nutrition

Calories: 284kcal | Carbohydrates: 46g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 190mg | Potassium: 89mg | Fiber: 2g | Sugar: 37g | Vitamin A: 658IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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