Lunchroom Ladies Brownies
This beloved vintage brownie recipe, cherished for over half a century, yields a dense, fudgy treat crowned with a rich, classic chocolate icing. A true nostalgic favorite, often remembered from school lunchrooms across generations.
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Ingredients
Brownies:
- 1 cup chopped nuts
- 2 cups all-purpose flour
- 4 teaspoons vanilla extract
- 2 cups granulated sugar
- 4 large eggs
- 1 cup unsalted butter
- 1/2 cup unsweetened cocoa powder
Icing:
- 1/4 cup evaporated milk or regular milk
- Dash of salt
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 cup softened butter
Instructions
- In a large bowl, cream together the butter and sugar until smooth. Add the eggs one at a time, incorporating fully after each addition. Stir in the vanilla extract, then blend in the cocoa powder. Gradually fold in the flour until just combined, taking care not to overmix. Fold in the chopped nuts. Transfer the batter into a greased 9x13-inch baking pan, spreading it evenly. Bake in a preheated 350°F (175°C) oven for 20 to 25 minutes, checking for doneness at the 20-minute mark with a toothpick; it should come out with moist crumbs.
- While the brownies cool, prepare the icing. In a mixing bowl, blend together the softened butter, cocoa powder, and evaporated milk until smooth. Gradually mix in the powdered sugar, beating until the frosting is creamy and spreadable. Stir in a dash of salt to enhance the flavor. Once the brownies have cooled completely, frost evenly across the surface.
Notes
For a slightly crunchier texture, lightly toast the chopped nuts before incorporating into the batter.