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I have a vague recollection of these kinds of brownies being served for our school lunches–hence the name “lunch lady brownies.” They’re a thinner, frosted variety of brownie, and while I’ve tried a few different recipes that were all good, these ones knocked it out of the park. They’re rich and fudgy and chocolate-y. I doubled the recipe and baked it on an 13×18 inch baking sheet, so there was plenty to go around. If you need a dessert for a crowd or something special after a family dinner, these will be a guaranteed hit.



Brownie Batter
1 cup melted butter
½ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
½ teaspoon salt
4 eggs
3 tablespoons vanilla extract

¼ cup melted butter
¼ cup milk
3 cups powdered sugar
¼ cup unsweetened cocoa powder
1 tablespoon vanilla extract

Preheat oven to 350°F. In a medium bowl, mix together the melted butter and cocoa powder until smooth. Add the flour, salt, and sugar, then mix together–it’ll be dry and crumbly. Add in the eggs and vanilla extract, mixing until smooth. Line a 9×13 pan with parchment paper and pour batter into the pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. While the brownies are baking, make the frosting by whisking together the butter, milk, powdered sugar, cocoa powder, and vanilla extract. The frosting should be thick and spreadable. If it’s too thick, add a little milk, a tablespoon at a time. Let sit for 15 to 20 minutes before frosting. Then spread frosting over the top of the brownies.
Let cool completely before slicing.


Thanks to Spaceships and Laser Beams for the recipe inspiration!


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