Wednesday, May 9, 2018

Frosted "lunch lady" brownies

These frosted brownies are similar to the ones the old lunch ladies used to serve in cafeteria lines. They are soft, chewy and topped with a sweet chocolate layer of deliciousness!

Brownies. Can you get enough of them? Even though I've made tons of brownies here on Eva Bakes, I'm always on the search for new ones.

I came across these "lunch lady" brownies one day and was intrigued. They are reminiscent of the brownies that the cafeteria lunch ladies used to serve at school. I definitely remember being a lunch buyer and getting the cardboard-like pizza with the carton of milk on Fridays. Buying lunch at school was a revelation for me since it was an introduction to the world of non-Chinese food.

We never made brownies from scratch, and I don't remember having the option to buy brownies in the cafeteria. We did have those little single packs of vanilla ice cream with the wooden spoon though.

If our lunch ladies did serve brownies, I'd hope that they were as good as these.

Frosted "lunch lady" brownies
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/4 cup milk of choice
  • 1/4 cup unsweetened cocoa powder
  • 3 cups powdered sugar
Preheat your oven to 350 degrees F. Generously grease or line a standard 8"x8" baking pan and set aside.

In the bowl of a stand mixer or in a large bowl if using a handheld mixer, mix the melted butter and cocoa powder together on medium speed until smooth. Add the flour and sugar and mix well. Add the eggs and vanilla and mix until everything just comes together. Do not over mix. The batter will be thick and sticky.

Transfer the batter to your prepared pan and bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean. 

While the brownies are baking, make the frosting. Mix all the ingredients together (I did this by hand in a large bowl, but you can do this in a stand mixer or in a large bowl using a handheld mixer). 

Frost the brownies while they are still warm (but not fresh out of the oven).

Let the brownies cool completely before slicing and serving. Brownies should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.

Yield: About 16 brownies

Source: Life in the Lofthouse


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