These super moist and fudgy lunch lady brownies 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 Vith basic ingredients you likely have hand, this easy brownie recipe yields a
pan of perfect 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 sinWe 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 with nonstick cooking spray before adding batter. Let the
brownies completely cool before attempting to remove as cutting into them while stin warm makes
sticking more likely.
How long will these brownies last?
Properly stored at room temperature in an airtight container, the brovmies will last 5-7 days. You can also
wrap individual browned tightly with plastic wrap or foil and freeze for up to 3 months.
Can I make these brownies gluten-free?
Unfortunately these classic lunch lady brownies rely on all-purpose flour for their fudgy texture. But there
are many tasty gluten-free brovmie recipes out there that you can try instead!
Ingredients:
• 1 cup (2 sticks) melted butter
• % cup unsweetened cocoa powder
2 cups an-purpose lour
• 2 cups granulated sugar
• 4 teaspoons vanilla extract
• Fcrthe frosting:
3 cups confectioners’ sugar
• % cup unsweetened cocoa powder
• % cup
• % cup (112 stick) softened butter

Instructions:
1. Preheat oven to 350tF. Line a 9*13 inch baking pan with parchment paper and spray with nonstick
cooking spray_ Set aside.
2. In a large bowl, whisk together the melted butter and cocoa pov•der until smooth.
3. Stir in the flour, granulated sugar, and vanilla extract until fully incorporated and uniform in color.
4. Pour and spread the batter evenly into the prepared baking pan.
5 Bake for 25 nnutes, until a toothpick inserted in the center comes out clean_ Allow to cool
completely in the pan, about 10-15 minutes.
6. Make the frosting: In a medium bowl, beat together the confectionerS sugar, cocoa powder, mib: and
softened butter with electric mixer until smooth and spreadable.
7. Frost the completely cooled 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 them while still warm for an extra gooey, fudgy texture.
For perfect squares, use a ruler when cutting and don’t overbake them.
Make them your own with unique toppings like sprinkles. drizzled caramel, powdered sugar.
• Pair lunch lady brownies with cold milk or hot coffee for an eWa special treat!