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Thecookinchicks
Lunch Lady Brownies: A Delicious Trip Down Memory Lane
7 hours ago
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Craving a delicious trip down memory lane? Look no further than Lunch Lady Brownies! These rich, fudgy squares topped with thick chocolate frosting are pure cafeteria nostalgia. With simple ingredients and easy steps, you can whip up this classic treat and relive the joy of those unforgettable school lunchroom brownies.
As a busy mom who is always in the kitchen, I know how to make the BEST brownies. The most delicious brownies are packed with real deep cocoa flavor and have a deliciously fudgy and dense texture while being topped with a glossy chocolate frosting to round them out. That’s exactly what you’ll get when learning how to make this lunch lady brownie recipe!
Why Are They Called Lunch Lady Brownies?
Lunch Lady Brownies are named after the comforting, homemade-style brownies that the lunch lady in school cafeterias served. They remind me of those special days at school when spotting these fudgy, frosted brownies on the menu made everything more exciting! They weren’t just any dessert, they were a sweet highlight in our day, made with care and served with a smile.
Recreating these vintage brownies now is like bringing a piece of those joy-filled school days into our homes. It’s more than the taste. It’s about reliving those simple moments of joy and sharing those early memories with my kids!
Lunchroom lady brownies are perfect for any occasion, from after-dinner desserts to birthday parties. They’re easy to make in big batches, so they’re great for holidays and potlucks, too! You can enjoy these brownies by themselves or add something extra, like vanilla ice cream or caramel sauce, for a special treat to make this nostalgic treat even more delicious.
Prepare for baking: Preheat oven to 350 degrees and spray a 9×13 baking pan with nonstick cooking spray. Set aside.
Mix the brownie batter: In a large mixing bowl, combine the melted butter and cocoa powder using a hand mixer or a stand mixer with the paddle attachment. Slowly add the flour and sugar until just combined. Then, add in the eggs and vanilla extract and combine without overworking until the batter is thick.
Bake and cool: Pour the thick brownie batter into the prepared baking dish. Bake for 25 minutes or until an inserted toothpick in the center comes out clean. Let the brownies cool in the pan for at least 10 minutes before frosting.
Assemble the chocolate brownie frosting: Add all of the frosting ingredients into a medium mixing bowl. Whisk until smooth enough for spreading.
Frost the brownies: While the brownies are still warm, spread the chocolate frosting on top of the brownies. Let them cool completely, allowing the frosting to harden before slicing and serving. Enjoy!
Storing & freezing old fashioned lunch lady brownies
Storing: Keep the brownies in an airtight container at room temperature to maintain their moisture and freshness for up to 4 days. Store them in the fridge for up to 7 days in an airtight container to make sure they don’t dry out.
Freezing: To freeze the brownies, wrap them individually in plastic wrap and then place them in a zip-top freezer bag or an airtight container. They can be frozen for up to 3 months.
Reheating: For frozen brownies, let them thaw on the countertop before reheating. If refrigerated, warm them in a 350°F oven for 5-10 minutes or until heated through.
FAQ’s
Can I make these brownies without the frosting?
Yes, you can make these brownies without the frosting if you prefer a less sweet dessert. The brownies alone are rich and chocolatey, making them delicious even without the extra layer of sweetness.
How can I tell if the brownies are done without overcooking them?
The best way to check for doneness is to insert a toothpick into the center of the brownies; it should come out with a few moist crumbs attached, but not wet batter.
Can I double this recipe for a larger batch of sheet pan brownies?
Yes, you can double this recipe to make a larger batch by doubling all the ingredients and using a larger baking pan, such as an 18×12-inch sheet pan. The baking time may need to be increased slightly; start checking for doneness at the original recipe’s suggested time and add time as needed until the toothpick test shows they are done.
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