Lunch Lady Brownies
A classic and nostalgic brownie recipe with a rich, fudgy texture that brings back memories of school cafeterias.
Equipment
- 1 9x13 inch baking pan greased
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Brownie Batter
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
Optional Add-ins
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside.
- In a large mixing bowl, combine the melted butter and sugar. Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add this to the wet mixture, stirring until well combined.
- If desired, fold in the chopped walnuts and chocolate chips into the batter.
Baking
- Pour the prepared batter into the greased baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cooling and Serving
- Allow the brownies to cool completely in the pan on a wire rack.
- Once cool, cut the brownies into squares and serve as desired.
Storage
- Store any leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature eggs for better mixing. Underbake slightly for fudgier brownies. Ingredient Substitutions: Use gluten-free flour if needed. How to Serve: Serve with a scoop of ice cream. Storage & Freshness: Keep in an airtight container to maintain freshness. Make-Ahead Tips: Prepare batter a day ahead and refrigerate until ready to bake.