This recipe has been around for more than 50 years and still attracts so many children each year. I was given this recipe by my aunt who worked in the school cafeteria and knew this wonderful women. These brownies are the best of both worlds, they are fudgy yet cake like in every way.
- 2 cups of All Purpose Flour
- 1 cup of Butter (I use unsalted)
- 1/2 cup of Cocoa (I used unsweetened)
- 4 teaspoons of Vanilla
- 2 cups of Sugar
- 4 Eggs
- 1 cup of Chopped Nuts (optional)
- I melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth.
- Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir.
- Pour into greased, floured 9x13 baking pan*.
- ( * An additional part of this recipe said that if you want to double the recipe, use a large baking sheet. )
- Additional Note * This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.
- Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes.
- Wait only about 10 minutes to frost brownies.
- Frost them while they are warm (not hot).
The Chocolate Icing Recipe:
To make while the brownies bake
- 3 cups of Powdered Sugar
- 1/4 cup of softened Butter
- 1/4 cup of Cocoa
- 1/4 cup of canned Milk (regular milk is fine)
- Dash of Salt
Mix all together and frost as desired.
Lunch Lady Brownies
4/ 5Oleh Arbuzs Corps