Lunch Lady Brownies
This indulgent brownie recipe holds a special place in history, hailing from the hands of a dedicated school lunch lady. Its exceptional taste propelled it to culinary stardom in local bake sales and fundraisers.
This indulgent brownie recipe holds a special place in history, hailing from the hands of a dedicated school lunch lady. Its exceptional taste propelled it to culinary stardom in local bake sales and fundraisers.
- 4 eggs
- dash of salt
- 1 cup of butter (i use unsalted)
- 1/2 cup of cocoa (i used unsweetened)
- 2 cups of all purpose flour
- 2 cups of sugar
- 4 teaspoons of vanilla
- 1 cup of chopped nuts (optional)
- the chocolate icing recipe:
- to make while the brownies bake
- 1/4 cup of softened butter
- 1/4 cup of canned milk (regular milk is fine)
- 1/4 cup of cocoa
- 3 cups of powdered sugar
- Carbohydrate 31.3492 g
- Cholesterol 744.48 mg
- Fat 17.4944 g
- Fiber 0 g
- Protein 22.1408 g
- Saturated Fat 5.45424 g
- Serving Size 1 1 Recipe (206g)
- Sodium 401.432 mg
- Sugar 31.3492 g
- Trans Fat 2.93392 g
- Calories 368 calories
Step-by-step
- I melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth.
- Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir.
- Pour into greased, floured 9x13 baking pan*.
- * An additional part of this recipe said that if you want to double the recipe, use a large baking sheet.
- Additional Note * This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.
- Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes.
- Wait only about 10 minutes to frost brownies.
- Frost them while they are warm (not hot).
- The Chocolate Icing Recipe:
- To make while the brownies bake
- Mix all together and frost as desired.
Avoiding Overmixing
Most home bakers ruin the crumb structure of dense baked goods by over-incorporating the flour once the gluten network begins to form. When combining the two cups of all-purpose flour and sugar into the melted butter and cocoa mixture, stop the mixer the exact moment the white streaks disappear. This restraint prevents tough, rubbery squares. Batter density here is remarkably thick rather than runny, requiring a silicone spatula to push the mass evenly into the corners of a greased nine-by-thirteen-inch metal pan without trapping air pockets.Baking Parameters and Visual Cues
Reliable heat regulation demands a preheated oven set strictly to 350 degrees Fahrenheit. Because oven hotspots frequently compromise baked goods, begin testing the center with a wooden pick at the twenty-minute mark while watching for the edges to pull away slightly from the pan walls. Pull the pan before the pick emerges entirely clean, since residual heat continues the cooking process on the counter. Letting the baked base cool for precisely ten minutes creates the thermal sweet spot required for the next stage.The Warm-Frosting Window
Spreading the icing requires precise choreography while the base retains moderate residual warmth. Whisking the softened butter, cocoa, powdered sugar, and milk together while the oven runs ensures the topping stays pliable for immediate application. Frosting a warm surface allows the powdered sugar glaze to melt slightly into the top crust, binding the layers together rather than sliding across a cold, hardened surface.
