Lunch Lady Brownies
Have you heard of Lunch Lady Brownies? Don’t worry, I hadn’t heard of them as of a couple years ago either! But, trust me, you’re going to be happy that I’m introducing you to them today!
I saw this recipe for “Lunch Lady Brownies” all over Pinterest a few years back. Apparently this recipe (or a variation close to) originated from a sweet lunch lady in Idaho over 50 years ago. It’s such a simple recipe- I literally use one pan- and the ingredients are basic and familiar. But you know what? Sometimes simple is best. These brownies are perfect and a chocolate lovers dream!
I do a ton of volunteer work with a local organization, EATS. It’s an acronym for Eat Awesome Things at School. We go in once a month and do taste tests for the kids. Sometimes they’re trying a single ingredient and sometimes it’s a new dish we’re trying to get on the school menu. I really love the work! One of the highlights has been getting to know the lunch ladies at the elementary school. They’re both so passionate about serving the kids wholesome, good food and I end up sitting in the kitchen with them chatting up recipes and brainstorming ideas for new lunch. I always walk away with new ideas to make at home!
We don’t serve dessert in school- as I’m sure is the case all across the nation- but if we did, these brownies would definitely make the cut! I’ve made them at least 20 times as they’ve become my go to when I need a reliable dessert to take somewhere or if I’m just craving chocolate. You could easily add some espresso powder or mint extract if you want to jazz these up but I think they’re perfect just the way they are!
Hope you all had a great week and find yourself with some extra time this weekend to make a batch of these Lunch Lady Brownies! As always, thanks for reading! xo, KelleyPrint
Lunch Lady Brownies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 brownies 1x
A cross between a brownie and cake, these are perfectly fudgy.
for the brownies:
- 1 cup (2 sticks) unsalted butter
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
for the chocolate icing:
- ¼ cup butter, room temperature
- ¼ cup milk
- ¼ cup unsweetened cocoa powder
- 3 cups powdered sugar
- small pinch of salt
- Preheat oven to 350F degrees.
- Grease a 9×13 pan with either cooking spray or butter; set aside.
- Melt butter in a medium sized pan over medium heat.
- Add cocoa powder and sugar. Use a whisk until smooth. Whisk in eggs one at a time. Stir in vanilla extract. Lastly, stir in flour and salt just until combined.
- Pour batter into a prepared baking pan.
- Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean taking care not to over bake. Remove brownies from oven and let cool for 10 minutes. You want frost the brownies while they’re still warm.
- To make the icing, beat all ingredients until smooth. Spread evenly over still warm brownies and then let cool completely before cutting into 4 squares.
It’s a new one to me. The texture from the photo’s intrigues me also. Have no choice but to make them – and then eat ’em up. Will be doing the latter soon. Thanks for all your high-country baking recipes.
Let me know if you make them. They’re a favorite around here!!
These look fabulous!! Any high altitude adjustments?? (6,200 ft)
Make them as written and you’ll be just fine!
Thank you so much for this recipe! These have become my go to dessert for potlucks and chocolate cravings. They work great at 7900 ft and freeze well, so I can store some for emergencies.
Can I just say thank you for admitting to a brownie emergency. These were delicious, made at 11,000 ft.
You have made baking sane! I moved to the Denver area two years ago and gave up baking as no recipe worked. Two recipes this morning ✅ and both .
Now if you can help me with popovers (breakfast staple back in MA and flops here)
Looking forward to enjoying more of your great recipes
Thanks for the kind comment!
A staple in our house. Love them!
Kelley I will MAKE these!
If they are half as good as the Bundt they will be killer.
I still rave about that cake and guess what? We had to go away for the winter for some health reasons. I wrapped it tightly and 6 MONTHS later it was as great..better?…than new. Everyone must try it.
Thank you for all your recipes!
We loved these brownies! They’re even great without frosting! I’ve been looking for THIS kind of brownie recipe for a long, long time! I’m fairly new to your site and I am thrilled about all the High Altitude baking recipes! I had quit baking years ago after having many failures when trying to figure out the altitude adjustments, but now I don’t have to be afraid to bake any more!
Thanks so much, Kelley!
I will never buy a boxed mix again! This recipe is easy, most importantly…damn good. I added nuts. My guys LOVE this brownie.
These are so great! My favorite part of the recipe is the end where it says “cut into 4 squares” because that is exactly the size brownie I’m into