Lunch Lady Brownies
These rich, fudgy brownies, often served warm in a school cafeteria, are the perfect combination of chocolatey goodness and chewy texture.
Equipment
- Mixing Bowl
- Baking Pan
- Electric Mixer
Ingredients
Ingredients
- 1 cup Unsalted Butter Ensure your butter is softened to room temperature.
- 2 cups Granulated Sugar Provides necessary sweetness.
- 4 large Eggs Acts as a binder for the brownies.
- 2 teaspoons Vanilla Extract Enhances the overall taste.
- 1 cup All-Purpose Flour Gives structure to the brownies.
- 1 cup Unsweetened Cocoa Powder Provides rich chocolate flavor.
- 1 teaspoon Baking Powder Helps the brownies rise slightly.
- 1/2 teaspoon Salt Balances sweetness and enhances flavor.
- 1/2 cup Chocolate Chips Optional, adds extra chocolatey goodness.
- 1 cup Powdered Sugar Used in the icing for smooth sweetness.
- 2 tablespoons Milk Helps create a smooth icing.
- 1 tablespoon Unsweetened Cocoa Powder For the icing, adds extra chocolate flavor.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan on a wire rack.
- Prepare the icing by whisking together powdered sugar, milk, and cocoa powder until smooth.
- Spread the icing evenly over the cooled brownies and allow to set before cutting.
- Cut into squares or rectangles and serve.
Notes
These brownies can be customized with nuts, mint extract, or caramel for added flavor.