Many of the most popular cafeteria recipes were chosen because they were easy to make and were always winners with the diners. Lunch lady brownies are one of those recipes and tasting these incredibly moist brownies again really brought back the memories of school.
They are impossibly tender with that frosting that just melts completely as soon as it hits your mouth. Who knew that one day we’d miss these lunchroom treats so much?
To make these tasty brownies you start by lining a 9″x9″ pan with foil so that it comes up over the sides in 2 pieces, one going each direction. Then it’s time to make a simple chocolate brownie batter, beginning with creaming together the butter and sugar, then adding in the eggs and vanilla.
Next add the cocoa powder and the flour, stirring to combine until the batter is uniform in color. Pour the batter into the pan and bake 20–25 minutes, or until a knife inserted in the center comes out mostly clean. You don’t want a completely clean knife at this point because you want the brownies to be moist. The trick is to ever so sliglhty under-bake the brownies.
While the brownies are cooling off slightly is the time to work on the frosting. It’s a simple mixture of butter, milk, cocoa powder, and powdered sugar. For ease and intensity of flavor you can use Dutch cocoa if you have it since it blends into liquids much easier than the natural cocoa. Either way, this frosting is so simple to make.
