Lunch Lady Brownies
Total Time
1 hour 35 minutes
Prep Time
30 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
24 brownies
- 1 cup (220g) unsalted butter, melted
- 2 tbsp vegetable oil
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 tsp salt
- 2 cups (265g) all purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) dark brown sugar, packed
- 4 large eggs, room temp
- 1 tbsp vanilla extract
- 1/4 cup (55g) unsalted butter, softened
- Pinch of salt
- 1/4 cup (25g) unsweetened cocoa powder
- 2 1/2 cups (270g) powdered sugar
- 1/4 cup (55g) milk
- 1 tsp vanilla extract
- Rainbow sprinkles
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Preparation
Chef’s notes
This brownie recipe is very forgiving and flexible, so it can be baked in two different sized pans.
These brownies are best when they’re room temp or even slightly warm.
For a classic thin and fudgy brownie, bake in a 10×15″ jelly roll pan. This is my preference because I remember those school lunch cafeteria brownies being so thin in the best way.
A 9×13″ baking pan will yield the same tender and fudgy consistency, only thicker.
Always recommend baking in a light colored aluminum pan for best heat conduction.