School Cafeteria Brownies Recipes
SCHOOL LUNCH BROWNIES
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
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.
SCHOOL CAFETERIA BROWNIES
Like the brownies they used to serve in my school cafeteria 60 years ago.
Provided by Mikekey *
Categories Other Desserts
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350F. Lightly coat a 9 x 13-inch baking pan with nonstick cooking spray.
- 2. Brownies: Mix all ingredients well, and pour into prepared pan.
- 3. Bake for 20-25 minutes at 350 degrees F. Check brownies after 20 minutes.
- 4. Cool brownies in pan.
- 5. Icing: Mix all ingredients together until smooth. Add more milk, a little at a time, if icing is too thick. Ice brownies before cutting.
LUNCH LADY BROWNIES RECIPE
The recipe for these Lunch Lady Brownies has been passed down for generations and is the actual recipe used in schools over 50 years ago! These fudgy brownies are soft and thick with the most delicious chocolate frosting.
Provided by Camille Beckstrand
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, use a mixture to mix butter and cocoa together until smooth.
- Add flour and sugar; beat together.
- Mix in eggs and vanilla until just combined.
- Pour batter into a greased 9x13" baking pan.
- Bake for 20-25 minutes or until an inserted toothpick comes out clean.
- Let the brownies cool for about 10-20 minutes and then frost while still warm.
Nutrition Facts : Calories 425 kcal, Carbohydrate 66 g, Protein 4 g, Fat 17 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 85 mg, Sodium 61 mg, Fiber 2 g, Sugar 51 g, UnsaturatedFat 6 g, ServingSize 1 serving
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LUNCH LADY BROWNIES | SCHOOL CAFETERIA RECIPE
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3/5 (1)Total Time 35 mins
- Preheat oven to 350F. Prepare an 8x8 square light metal baking dish by lining with foil or parchment paper, leaving enough of the material to come up over the lip of the pan. This will help with lifting the brownies out later.
- In a medium-sized bowl, use a mixer to cream the butter and the sugar for at least 5 minutes until fully combined and lighter in color. Add in the eggs and vanilla extract and mix until incorporated and batter is smooth.
- Add the cocoa powder and flour and mix on low speed until no streaks remain. Transfer batter to prepared dish and bake for 20-25 minutes or until a toothpick inserted into the middle comes out with only a few moist crumbs. Be careful not to overbake - being slightly underbaked is preferable so that the texture stays soft and fudgy.
- Remove the brownies and allow to cool for 10-15 minutes. Meanwhile, mix together the frosting ingredients. If frosting is too thick, add extra milk 1 tsp at a time, mixing thoroughly after each addition, until desired texture is achieved.
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