Lunch Lady Brownies

You will have to excuse these two lonely brownies in the picture . . . these brownies were devoured so quickly last night that I only had two left to photograph! Ha ha! We had such an amazing response to our Lunch Lady Peanut Butter Bars that it got me thinking about all the other yummy desserts we used to have with school lunch.
Fridays were absolutely my favorite day to buy school lunch because it was always nachos with a huge cinnamon roll (now that I think about it, that isn’t a very healthy lunch at all! Ha ha! Thankfully I worked most of it off at recess!). I think that I would have loved being a lunch lady- cooking batch after batch of yummy food and desserts for all the cute kids . . . sounds like a pretty awesome job!
I am sad they don’t make yummy food from scratch anymore, but thankfully the internet has made it possible for those yummy recipes to be found. I came across this recipe at Saltbox House– come to find out, it’s the brownie recipe that has been used at Bonneville Junior High School in Idaho for the past 50 years. If a recipe can stand the test of time, you know it’s a keeper!

Serves: 15

Lunch Lady Brownies

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 cup unsalted butter, melted
  • 1/2 cup cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 4 eggs
  • 4 teaspoons vanilla
  • 1 cup chopped nuts (optional)
  • Frosting:
  • 1/4 cup unsalted butter, softened
  • 1/4 cup milk
  • 1/4 cup cocoa
  • 3 cups powdered sugar
  • dash of salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Using a mixer, blend melted butter and cocoa until smooth. Add flour and sugar; beat together. Mix in eggs and vanilla (and nuts if you are using them) and mix until combined (be sure not to over mix).
  3. Pour batter into a greased 9x13" baking pan. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean (I am in a high altitude location- I have heard that for lower altitude, you may need to bake for just a little longer).
  4. Let the brownies cool for about 10-20 minutes and then frost while still warm.
  5. Frosting:
  6. Mix all ingredients together and frost as desired.
Cuisine: American | Recipe Type: Dessert
7.6.4
1995
http://www.sixsistersstuff.com/recipe/2013/04/lunch-lady-brownies/
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25 Responses to “Lunch Lady Brownies”

  1. Wood, paper, glue and nails
    Just wanted to say, that I am a lunch lady! Love my job! And I adore those kids! I began working as a"Lunch Lady" when my kids went to school. I wanted to be home when they were and off when they were. That was almost 24 years ago"! Stange! But true!
    I live in Utah, and YES we make alot of things from stracht! We have cinnamon rolls for breakfast every other Thursday. Homemade wheat rolls almost 3 - 4 times a week! You should see the salad bars we put out there for these kids!
    I don't remember eating this many fruit and veggies in my life!
    Just wanted to pop and say HI!!
    From the BEST SCHOOL THERE IS!!!!

    LeAnn
  2. How funny! I went to Bonneville Jr. High in Idaho! Actually, it was renamed Rocky Mountain Middle School in 1992 when I attended as part of the first 6th grade class. Both of my parents attended the school when it was Bonneville High! I do remember the brownies being pretty darn good!
    • So, are you saying that eliminating one egg will make it more chewy? I don't like cake-like brownies either. I like them moist in the center. I also would take them out of the oven when there is still a little bit of crumb clinging onto the toothpick; that way they wouldn't be so dry. Brownies are usually much better when slightly under-baked.
  3. Alyse Huskinson
    These are my favorite brownies. I used to be a box mix only person, until this recipe came along. Now this is pretty much the only recipe I use! The only thing I dislike is that my husband doesn't like sweets (WHAT?!?!) and I end up eating way too much! Thanks!
  4. Ericka
    I made these for a friends gathering and they were super dry and dense. Did I miss something? Did I over-mix? I stuck a tooth pick in the center at 22 minutes and they were still wet so I left them in there the remaining time. I've never made from scratch brownies so I'm not sure if I overcooked them by putting them back in for the remaining time. Ideas? They aren't as dark and moist looking as your photo.

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