Lunch Lady Brownies

Lunch Lady Brownies new york times recipes




Many of the most well-liked cafeteria dishes were chosen because they are simple to make and are well-liked by diners. One such recipe is for these wonderful lunch lady brownies. Re-tasting them brought back pleasant memories of school.

These are extremely delicate, and the frosting melts on your lips in a moment. We never anticipated how much we would miss these delectable lunchroom delicacies.



▢ 1/2 cup melted butter
▢ 1 cup of sugar, granulated
▢ 2 eggs
▢ Vanilla extract, 3 tablespoons
▢ Unsweetened cocoa powder, 1/4 cup
▢ all-purpose flour, 1 cup


▢ 2 tablespoons softened butter
▢ 3 teaspoons of milk
▢ Unsweetened cocoa powder, 2 tablespoons
▢ 1 1/2 cups confectioners’ sugar


How To Make Lunch Lady Brownies

Set the oven to 350°F. A 9″x9″ baking pan should be lined with foil, making sure that the foil extends slightly over the sides.
For the batter, cream together the sugar and butter in a mixing dish, making sure to combine or blend the ingredients until they are both lighter in color and texture. Stir in the eggs and vanilla after adding them.
Flour and cocoa powder should only be added gradually; combine until color is uniform. Bake for 20 to 25 minutes, or until a knife inserted in the center comes out largely dry with a few moist crumbs. Pour batter into baking dish. Don’t overbake for the nicest texture.

Make the icing while the brownies are cooling. Butter, milk, cocoa powder, and powdered sugar are mixed in a medium bowl until the mixture has the consistency of smooth frosting. To add milk if the mixture is too dry, do so 1 tablespoon at a time. Add one tablespoon of powdered sugar at a time if the mixture is too runny.

When the frosting has reached the ideal consistency, spread it over the heated brownies so that some of the icing melts into the batter. Use the foil to assist pull the brownies out of the pan after cutting into squares.

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