Remember those brownies that they used to serve at school lunch? Those chewy, fudgy brownies with chocolate frosting layered on top? Now you can make your own version at home with this recipe for dairy free lunch lady brownies! Same classic taste, no dairy necessary. Plus, this version is scaled down to make in an 8×8 pan, rather than a giant cafeteria-size sheet pan. Perfect for the family!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need for the brownie:
And here’s what you’ll need for the frosting on top:
Here are some helpful selected ingredient notes:
- Dairy free butter – You’ll use this in both the brownie itself and the frosting. I recommend Country Crock plant butter sticks for this recipe. You can use either the avocado oil sticks or the generic plant butter baking sticks. If you need a soy free option, Earth Balance soy free sticks are a good choice.
- Oat milk – This is just to add enough liquid to the brownie batter and the frosting so that both have the proper texture. You can use whatever dairy free milk you have on hand (almond, soy, etc).
- Cocoa powder – You want plain unsweetened cocoa powder for this recipe. You can typically find this in the baking aisle by the flour and sugar.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is super simple!
Start by mixing together melted dairy-free butter, sugar, oat milk, eggs, and vanilla.
Add the flour and cocoa powder, and stir until combined.
Pour that into a greased 8×8 baking dish, and pop it in the oven at 350 degrees for about 20 minutes. They’ll be done when a toothpick pulls out clean from the center. Don’t overbake! If your oven runs hot, start checking them about 5 minutes prior to the listed time.
Meanwhile, make your frosting – use a stand mixer or hand mixer to combine softened dairy-free butter, powdered sugar, oat milk, and cocoa powder.
When the brownies are done and have sat for 5 minutes and are still warm, spread the frosting on top. It WILL melt and you WILL immediately think – what the heck; I’ve ruined the recipe!
Do not fear, my friend. Just let them cool completely now. The frosting will re-solidify on top into that classic shiny chocolate frosting from the lunch room.
Slice ‘em into squares and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing these dairy free lunch lady brownies:
Store covered or in an airtight container at room temperature for up to 3 days.
Sure. Dairy-free chocolate chips, chopped nuts, or even dried fruit can be mixed into the batter or dolloped on top of the frosting after baking.
Yes – double the recipe and note that the baking time may increase slightly.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and nut free (as long as the dairy-free butter and milk you choose is nut free).
This recipe does contain wheat/gluten (in the flour), soy (in the dairy-free butter), and eggs (in the eggs). While I don’t recommend substituting eggs in this particular recipe, you can substitute the other two allergens as follows:
- To make soy-free: Use a soy-free dairy-free butter, like Earth Balance soy free sticks.
- To make wheat/gluten-free: Use a gluten-free measure-for-measure flour in place of the all-purpose flour. Also, double check that your oat milk is gluten free.
More Dairy Free Brownies and Blondies
If you’re looking for more dairy free brownie and blondie recipes, be sure to give one of these a try:
- Dairy free gingerbread brownies
- Maple tahini blondies
- Fudgy vegan pumpkin brownies
- Fudgy olive oil dairy free brownies
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Lunch Lady Brownies
Ingredients
For the brownies:
- ½ cup dairy-free butter, melted (1 stick; recommend Country Crock plant butter sticks)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ cup oat milk
For the frosting:
- 1 ½ cups powdered sugar
- ¼ cup dairy-free butter, softened
- 3 tbsp oat milk
- 3 tbsp unsweetened cocoa powder
Instructions
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Preheat oven to 350 degrees. Grease an 8×8 baking dish.
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In a large mixing bowl, combine the melted dairy-free butter, sugar, oat milk, eggs, and vanilla. Whisk until well combined.
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Add the flour and cocoa powder. Stir until combined.
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Pour the batter into the greased 8×8 dish, and bake at 350 degrees F for approximately 20 minutes, or until a toothpick pulls out clean from the center.
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Meanwhile, as the brownies are baking, prepare the frosting. In the bowl of a stand mixer (or using a bowl with a hand mixer), combine the powdered sugar, softened dairy-free butter, oat milk, and cocoa powder. Using the whisk attachment of the mixer, start mixing on slow speed until ingredients start to come together, then increase to high speed. Mix until light and fluffy.
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When brownies have come out of the oven and have cooled for about 5 minutes (you want them to still be warm), spread the frosting onto them. It will melt; this is normal! Allow them to cool fully. The frosting will solidify again on top in that classic lunch-lady-style brownie.
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Slice into squares and enjoy!
Recipe Notes
- This can also be made as written in an 11×7 pan; decrease the baking time to approximately 15 minutes.
- This recipe makes 9 large brownies or 12 smaller brownies. The nutrition analysis below is based on 9 large squares.
Nutrition analysis (approximate per brownie): 386 calories, 17 g fat, 7.5 g saturated fat, 170 mg sodium, 56.5 g carbohydrate, 2.5 g fiber, 42.5 g sugar, 4 g protein, Vitamin D: 2%, Calcium: 3%, Iron: 9%, Potassium: 3%
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