Best School Lunch Brownies Recipes

LUNCH LADY BROWNIE

Lunch Lady Brownie image

The most chocolatey, fudgy and moist brownies ever! Just like the ones they served for school lunch dessert, from Life in the Lofthouse site. Just as a note, be sure not to over bake as you want them to remain moist and chewy. Next time I'm adding walnuts to them just for something special

Provided by Bonnie G 2

Categories Dessert

Time 45m

Yield 12 Large Brownies, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup butter, melted
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract
1/4 cup butter, softened
1/4 cup milk (I use 2%)
1/4 cup unsweetened cocoa powder
3 cups powdered sugar

Steps:

Brownie:.
Preheat oven to 350°F Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick).
Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
Frosting:.
Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

Nutrition Facts : Calories 534.5, Fat 21.9, SaturatedFat 13.2, Cholesterol 113.5, Sodium 197.6, Carbohydrate 82.8, Fiber 2.4, Sugar 63, Protein 5.7

LUNCH LADY BROWNIES

Lunch Lady Brownies image

Rich and moist brownies that will remind you of lunches and bake sales from your childhood.

Provided by Crissy Page

Categories Brownies & Bars

Time 45m

Number Of Ingredients 10

Ingredients

1 cup butter, melted
½ cup cocoa powder, unsweetened
2 cups granulated sugar
4 eggs, lightly beaten
4 teaspoons vanilla
2 cups all-purpose flour
¼ cup butter, softened
¼ cup milk
¼ cup cocoa powder, unsweetened
3 cups powdered sugar

Steps:

Preheat oven to 350 degrees. Lightly spray a 9x13 inch baking pan with non-stick cooking spray.
In a medium bowl, whisk together the butter and cocoa powder until smooth. Stir in the sugar, eggs and vanilla. Stir in the flour just until combined. Spread into prepared pan and bake for 20 to 25 minutes. Remove from the oven and allow to cool 10 to 15 minutes. Spread on the frosting while the brownies are still warm.
Using an electric mixer beat the butter until smooth. Add the milk, cocoa powder and about half the powdered sugar and beat until combined. Add the remaining sugar and beat until smooth.

Nutrition Facts : Calories 532 calories, Carbohydrate 80 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 180 grams sodium, Sugar 60 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

SCHOOL LUNCH BROWNIES

School Lunch Brownies image

Make and share this School Lunch Brownies recipe from Food.com.

Provided by JacquelineS

Categories Dessert

Time 30m

Yield 15 serving(s)

Number Of Ingredients 7

Ingredients

1 cup butter, melted
2 cups sugar
4 eggs
1/4 teaspoon salt
1 cup cocoa
1 teaspoon vanilla
1 1/4 cups flour

Steps:

Preheat oven to 350F, grease a 9x13 pan.
Melt butter in a large bowl, Add sugar and mix well. Beat in eggs, then stir in salt, cocoa, vanilla. Mix in flour, pour into greased 9x13 pan. Bake 20-25 minutes. Cool 10 minutes on a rack. Cut into 15 brownies.

CLASSIC BROWNIES

Classic Brownies image

Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield 16 brownies

Number Of Ingredients 7

Ingredients

2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon fine salt
4 ounces semisweet or bittersweet chocolate, chopped
2 cups sugar
4 large eggs, slightly beaten

Steps:

Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.