Tuesday, May 28, 2013


So, today I set out to make some brownies, I searched my Pinterest page (because I knew that I pinned one or two brownie recipes) and I came across this recipe. It is for "Lunch Lady Brownies" there is a discrepancy on the origin of this particular recipe in the comments on her blog. But, wherever this recipe came from it is a keeper.

The brownies are soft and the perfect consistency between fudgy, chewy, and cake like. They are YUM! They can be made with or without nuts, you can frost them or not, and you can either share...or not!  :)

The recipe did call for a 9"x13" pan, and the brownies came out a little thinner, if you wanted pretty thick brownies you could always use a 8" square or a 9" square, just adjust the baking time.

Yield: (1) 9"x13" pan

1 Cup    Butter (Melted)
1/2 Cup    Cocoa (I used unsweetened)
2 Cups    A.P. Flour
2 Cups    Sugar
4    Eggs
4 Tsp.    Vanilla
1 Cup    Chopped Nuts (optional)

Brownie Frosting:
1/4 Cup    Butter (somewhat softer, just not rock hard)
1/4 Cup    Milk (I used 2%)
1/4 Cup    Cocoa
3 Cups    Powdered Sugar

For The Brownies:

Place the melted butter and the cocoa powder into a mixing bowl with a paddle attachment.

Mix until smooth.

Add the flour and sugar mix until completely combined.

Add the eggs, vanilla, and nuts (optional).

Mix just until combined, do not over mix.

Spread into a greased and floured 9"x13" pan. 
*Note: this is not runny batter, it is pretty thick so you will have to smooth and even the top with a spatula.*

Bake at 350F for 20-30 Min. Let cool for about 10-15 min, then frost (make sure the brownies are not too hot, warm is okay, if too hot the frosting will melt down the sides).

For The Frosting:

Cut butter into chunks. Place everything into a mixer with a whisk attachment.

Mix until smooth. Spread onto warm brownies.


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