This retro recipe for Lunch Lady Brownies not only hits all of the chocolate frosted brownie flavor points but, comes with a heaping helping of nostalgia, too.
Lunch Lady Brownies
You gotta love those sweet ladies who dedicate their entire career to feeding students. It takes a very special person to share their cooking love with people every single day. These delicious chocolate frosted brownies are a throwback to those chocolate goodies we all loved in grade school. They're guaranteed to make you feel warm and fuzzy inside.
Lunch Lady Brownie Making Tips
- Regular unsweetened baking cocoa works like a charm in these brownies. That said, if you want a deeper dark flavor you can use Dutch process or special dark cocoa powder, instead.
- I think these brownies are best served the day they're made and chilled if kept longer.
- When baking these, or any brownies, err on the side of slightly under baking rather than over baking. If brownies are over baked, they'll be dry.
- Typically you don't frost cakes, cupcakes or brownies while they're still warm. These brownies are the exception. The frosting is designed to melt slightly into the warm brownies for the best result.
Other Brownie Desserts You May Like to Try
Brownies are the dessert equivalent of comfort food regardless of the form. Other desserts you may like is this layered peanut butter brownie trifle and rich rocky road brownie cookies from the MSSK recipe index. The kids will flip for these brownie cake pops from Barbara Bakes.
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Helpful Kitchen Items:
Lunch Lady Brownies
- 1 cup unsalted butter melted
- ½ cup cocoa
- 2 cups granulated sugar
- 2 cups all purpose flour
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 3 cups powdered sugar
- ⅓ cup cocoa
- ¼ teaspoon salt
- 6 tablespoon unsalted butter softened
- ¼ teaspoon pure almond extract
- ¼ cup milk or half and half
- Preheat oven to 350°F. Butter a 13 x 9 pan or spray with baking spray. Set aside.
- In a medium-size mixing bowl using an electric mixer, combine butter and cocoa until smooth. Mix in sugar and flour beating until fully combined.
- Add in eggs and vanilla, mixing just until combined.
- Spread batter evenly in prepared pan. Batter will be thick so, you'll have to use an offset spatula to spread into corners.
- Bake for 25-28 minutes or until toothpick inserted in center shows moist crumbs. Don't over bake. Set aside to cool slightly while you make the frosting. (Frost while still warm.)
- To make frosting: Sift together sugar, cocoa and salt.
- Using an electric mixer, cream butter and almond extract in a medium size mixing bowl for 1 minute. Lower the speed of the mixer and gradually add sugar mixture alternating with milk. Beat until creamy. May use additional milk or half and half if needed, to smooth in 1 tablespoon increments.
- Immediately spread over warm brownies.
- Store in an airtight container chilled or at room temperature.
Janie Hernandez Luevano
CAN THESE BE MADE WITH GLUTEN-FREE FLOUR?
I haven't tested it specifically, but my guess is that they could be. If you try it let us know how it goes.
I made these and they are so good! Definitely so much better than a boxed brownie mix. A perfect combination of what seemed to me to be a sweet and salty taste. Now I can't wait to try your White Chocolate Brownies! Your from scratch recipes have convinced me that it doesn't have to be super difficult and time consuming to bake from scratch! Thank you!!!
I'm glad you enjoyed these, Susan, thanks!