If you’ve been on Pinterest for at least ten minutes, you’re probably familiar with the popular Lunch Lady Brownies posts. It began on a site that’s long abandoned called SaltBox House Creations, and has blossomed into a Pinterest megahit.
The photos are amazing and people get excited to recreate the brownies from that elementary school cafeteria lady back in the day. I don’t remember brownies, but I do remember those fluffy, buttery rolls they made (I’ll try to find that one, too!).
I’ve never used frosting on a brownie – just a preference because they’re usually gooey and sweet and don’t need it. Bret doesn’t think a brownie’s a brownie without frosting, so I knew he’d like these.
Even though there are 2 cups of sugar in the brownie, it’s not particularly sweet.
The frosting is sweet, but not overwhelmingly so, and complements the barely sweet chocolate brownie. I think these are a great special treat!
Lunch Lady Brownies are thick and soft, but not gooey – kind of bendy if you know what I mean. The frosting is fluffy and smooth and just right for these brownies.
You frost them while they’re still warm and it creates kind of a glaze right on top of the brownie and then the rest of the frosting gets that kind of cracked look. Almost like you get on a Coca-Cola cake. So very, very good.
We’ve enjoyed these brownies and Bret gave them a thumbs up, reminding me once again that brownies aren’t complete without frosting. I think I may agree.
- 1 C butter, melted
- 1/2 C unsweetened cocoa powder
- 2 C all-purpose flour
- 2 C granulated sugar
- 4 large eggs
- 1/4 tsp salt
- 2 tsp vanilla
- Chocolate Frosting
- 1/4 C butter, softened
- 1/4 C evaporated milk
- 1/4 C plus 1 tbsp unsweetened cocoa powder
- 1/2 tsp vanilla
- pinch of salt
- 3 C powdered sugar
- Preheat oven to 350°. Line a 9x13-inch baking pan with foil, on the bottom and up the sides so you can lift it out after cooled. Spray foil with non-stick spray. Set aside
- In a large bowl of an stand mixer, combine the butter and cocoa powder. Blend until smooth. Add the flour and sugar. Beat together then add the eggs, salt, and vanilla. Mix until completely combined, but don't over mix. Batter will be thick.
- Pour batter into the prepared baking pan and spread out evenly. Bake 25-28 minutes, checking at 20 minutes, until a toothpick inserted in the middle comes away with a few crumbs. Remove brownies from oven and let the pan stand on a rack for about 20 minutes. The brownies will still be warm when you frost them.
- For the Frosting: Beat together all of the frosting ingredients until completely smooth (about 4 minutes to blend powdered sugar in completely). Pour and spread over the warm brownies. Let cool completely before lifting the brownies out by the foil ends. Cut and serve with a cold glass of milk.
Don't over bake them. They won't be gooey, but will be thick and "bendy."
When you lift the brownies out they will bend a bit so put your hand under the bottom to steady them.
Don't worry about the wrinkled frosting - it gives them character!
Nutrition Information:Yield: 30 Serving Size: 1 brownie
Amount Per Serving: Calories: 220Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 99mgCarbohydrates: 33gFiber: 1gSugar: 26gProtein: 2g
Nutrition Values are Approximate