I don’t even know what to say about these incredible brownies. Just look at them. … No words are necessary.
… EXCEPT maybe these: Lunch Lady Brownies taste EVEN BETTER than they look!
If you’re one of those odd creatures who doesn’t like chocolate and is, therefore, immune to the siren call of a brownie, these might just convert you. AND if you fall anywhere on the preference spectrum of casual consumer of chocolate to raging chocoholic, your world just got better. You’re going to love these soft, fudgy brownies.
- 1 cup unsalted butter, melted
- ½ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs, room temperature
- 1 tablespoon vanilla
- 3 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cream (half and half or milk)
- ¼ cup butter, softened
- 1 teaspoon vanilla
- Pinch of salt
- Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with foil, and lightly coat with non-stick spray for baking.
- In a large mixing bowl, whisk together flour, sugar, and salt. Set aside.
- In a small bowl, beat eggs and vanilla together with a fork. Set aside.
- In another large bowl, or stand mixer, combine melted butter and cocoa. Beat until smooth. Add flour mixture, and mix. Add egg mixture, and mix just until incorporated. Do NOT over-mix.
- Put batter into prepared pan, and spread evenly. Bake at 350 degrees for 25-30 minutes. Pick inserted in center will come out clean. Let cool on a wire rack for 20 minutes, and then spread with frosting. The brownies will still be quite warm, and the frosting will partially melt.
- In a large mixing bowl, beat together all ingredients. Spread on warm brownies, and allow to cool completely before cutting.
Preheat oven to 350 degrees F.
Then line a 9 x 13-inch baking pan with foil, and lightly coat with non-stick spray for baking.
In a small bowl melt:
1 cup unsalted butter
Set aside to cool.
In a large mixing bowl, whisk together
2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
Using a fork, beat together in a small bowl:
4 large eggs, room temperature
1 tablespoon vanilla
In another large bowl, or stand mixer, blend well:
1 cup melted unsalted butter
½ cup unsweetened cocoa powder
Add flour mixture, and mix until it’s the texture of sand.
Add egg mixture, and mix just until incorporated. Do NOT over-mix.
Put batter into prepared pan, and spread evenly.
Bake at 350 degrees for 25-30 minutes.
Remove from oven, and let cool on a wire rack for 20 minutes.
Meanwhile, make the frosting as follows:
In a large mixing bowl, beat together:
3 cups powdered sugar
¼ cup unsweetened cocoa powder
¼ cup cream (half and half or milk)
¼ cup butter, softened
1 teaspoon vanilla
Pinch of salt
Spread on warm brownies, and allow to cool completely before cutting.
As the brownie cools, the frosting will melt into it a little bit.
When you’re ready to serve, use the foil to lift brownie from the pan. Peel it away, and …
… cut into 24 squares.
Serve with a cold glass of milk.
Yum! Chocolate-y, fudge-y deliciousness!