These super moist and fudgy lunch lady brovmies are inspired by the chocolatey treats often served in
school cafeterias_ Simple to whip up and packed with rich chocolate flavor, they make for a nostalgic and
decadent dessert. Made with basic ingredents you likety have on hand, tlis easy brownie recipe yields a
pan of squares to enjoy with family and friends.
This easy lunch lady brownies recipe makes fudgy. chocolatey squares just like the ones served in
school cafeterias. Made with simple ingredients and ready in under an hour, they’re a hit of nostalgia at
any bake sale or potluck
Can I substitute oil for the butter in this recipe?
For best results, butter is recommended for the rich flavor it provides. If substituting, use vegetable or
canola oil. You may need to slightly reduce the baking time by 1-2 minutes.
My brownies stuck to the parchment paper after baking. What did I
do wrong?
Make sure you grease the parchment paper wiff nonstick cooking spray before adding batter. Let the
brownies completely cool before attempting to remove as cutting into them while still warm makes
sticking more likely
How long will these brownies last?
Properly stored at roorn temperature in an airtight container, the brownies wil last 5-7 days. You can also
wrap individual browned tightly with plastic wrap foil and freeze for up to 3 months.
Can I make these brownies gluten-free?
Unfortunately these classic lunch lady brownies rety on all-purpose flour for their fudgy texture. But there
are many tasty gluten-free brownie recipes out there that you can fry instead!
Ingredients:
• 1 cup (2 sticks) melted butter
• % cup unsweetened cocoa powder
• 2 cups all-purpose flour
2 cups granulated sugar
. 4 teaspoons vanilla extract
• For the frosting:
3 cups confectionerS sugar
% cup tmsweetened cocoa powder
. % cup milk
% cup ( 1/2 stick) softened butter
Instructions:
1. Preheat oven to 350’F_ Line a 9x 13 inch baking pan Vith parchment paper and spray with nonstick
cooking spray. Set aside.
2 In a large bowl, whisk together the melted butter and cocoa powder until smooth.
3. Stir in the flour, granulated sugar, and vaniMa extract until fully incorporated and uniform in color.
4. Pour and spread the batter evenly into the prepared baking pan.

5. Bake for 25 minutes, until a toothpick inserted in tte center comes out clean. Allow to cool
completely in the pan, about 10-15 minutes.
6. Make the frosting: In a medium bow”, beat together the confectioners sugar, cocoa powder, mik and
softened butter with electric mixer until smooth and spreadable.
7. Frost the completely coded brownies and cut into squares. Serve and enjoy!
Notes:
For fudgier brownies. bake for 23-24 minutes. Be careful not to overbake.
Store any leftovers covered at room temperature for up to 1 week_
Tips:
Play with different mix-ins! Try adding chocolate chips, chopped nuts, or crushed candy to make
specialty brownies.
• Frost tlem while stin warm for an extra gooeyq fudgy
For perfect squares, use a ruler when cutting and dorn overbake them-
• Make them your own with unique toppings like sprinkles, drizzled caramel, or powdered sugar.
• Pair lunch lady brovmies v.’ith cold milk or hot coffee for arl extra special treat!