Have you heard of Lunch Lady Brownies? Don’t worry, I hadn’t heard of them as of a couple years ago either! But, trust me, you’re going to be happy that I’m introducing you to them today!
I saw this recipe for “Lunch Lady Brownies” all over Pinterest a few years back. Apparently this recipe (or a variation close to) originated from a sweet lunch lady in Idaho over 50 years ago. It’s such a simple recipe- I literally use one pan- and the ingredients are basic and familiar. But you know what? Sometimes simple is best. These brownies are perfect and a chocolate lovers dream!
I do a ton of volunteer work with a local organization, EATS. It’s an acronym for Eat Awesome Things at School. We go in once a month and do taste tests for the kids. Sometimes they’re trying a single ingredient and sometimes it’s a new dish we’re trying to get on the school menu. I really love the work! One of the highlights has been getting to know the lunch ladies at the elementary school. They’re both so passionate about serving the kids wholesome, good food and I end up sitting in the kitchen with them chatting up recipes and brainstorming ideas for new lunch. I always walk away with new ideas to make at home!
We don’t serve dessert in school- as I’m sure is the case all across the nation- but if we did, these brownies would definitely make the cut! I’ve made them at least 20 times as they’ve become my go to when I need a reliable dessert to take somewhere or if I’m just craving chocolate. You could easily add some espresso powder or mint extract if you want to jazz these up but I think they’re perfect just the way they are!
Hope you all had a great week and find yourself with some extra time this weekend to make a batch of these Lunch Lady Brownies! As always, thanks for reading! xo, Kelley
A cross between a brownie and cake, these are perfectly fudgy.
- 1 cup (2 sticks) unsalted butter
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- ¼ cup butter, room temperature
- ¼ cup milk
- ¼ cup unsweetened cocoa powder
- 3 cups powdered sugar
- small pinch of salt
- Preheat oven to 350F degrees.
- Grease a 9x13 pan with either cooking spray or butter; set aside.
- Melt butter in a medium sized pan over medium heat.
- Add cocoa powder and sugar. Use a whisk until smooth. Whisk in eggs one at a time. Stir in vanilla extract. Lastly, stir in flour and salt just until combined.
- Pour batter into a prepared baking pan.
- Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean taking care not to over bake. Remove brownies from oven and let cool for 10 minutes. You want frost the brownies while they're still warm.
- To make the icing, beat all ingredients until smooth. Spread evenly over still warm brownies and then let cool completely before cutting into 4 squares.