I’ve been told that the recipe for ‘Lunch Lady Brownies’ has been passed down over generations for 50 years. This sounds really fashionable and I have no idea if it’s true. What I do know is, this was the first brownie recipe that I didn’t ruin. I found it on a tiny clipped piece of paper in the recipe basket (I hope you’ve all experienced the joy of one of those) and wasn’t smart enough to try it until the epic brownie fails of 2014. The worst of which resulted in me ruining my very reliable and marvellous 9×13 pyrex dish. I burnt such a thin layer of brownies onto the glass dish that not even hours of soaking it or hitting it with the pressure washer would dislodge the brownie tar. (This episode only slightly surpasses the crunchy, dirt like curry of 2009)
Needless to say, these brownies are soft, chewy, fudgy square pieces of happiness. With four-ingredient, simple frosting that covers these warm overindulgent snacks, you won’t regret jumping off the couch to make these.
Ingredients
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Brownies
- Chocolate Frosting
Instructions
-
Brownies
- Preheat oven to 350°F and line a 9x13 inch baking dish with parchment paper
- In a mixing bowl, combine melted butter and cocoa powder. Add flour, sugar, vanilla and eggs. Mix until just combined.
- Pour into the prepared baking dish and spread out. (Banging it on the counter helps and so does putting all the brownie mix in the centre and spreading towards the edges) Bake for 25-30 minutes, until a toothpick comes out clean from the centre. Let stand 15 minutes before cutting... it's hard but do it trust me. If you don't you'll have to explain the gobby mess and why 12 brownies turned into 6. Don't worry, putting on the frosting takes up at least 5 of these 15 minutes. You've got this! Chocolate Frosting
- Beat together all the ingredients until smooth. Pour the frosting mixture over the warm brownies and spread until even, or horribly uneven if you're me.
Notes
- Trying adding ¼ cup of chopped walnuts or chocolate chips for added texture