Here’s the authentic vintage recipe 👇
🍫 Lunchroom Ladies Brownies
(Makes one 9×13-inch pan — about 16 big brownies)
Ingredients
For the Brownies:
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1 cup (2 sticks) unsalted butter, melted
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½ cup unsweetened cocoa powder
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2 cups granulated sugar
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4 large eggs
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1 tbsp vanilla extract
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1 ½ cups all-purpose flour
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¼ tsp salt
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Optional: 1 cup chopped nuts (walnuts or pecans)
For the Frosting:
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¼ cup unsalted butter, softened
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¼ cup milk
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¼ cup unsweetened cocoa powder
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3 cups powdered sugar
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1 tsp vanilla extract
Instructions
1. Preheat oven
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Set to 350°F (175°C).
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Grease or line a 9×13-inch baking pan with parchment paper.
2. Make the brownie batter
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In a large bowl, mix melted butter and cocoa powder until smooth.
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Add sugar, eggs, and vanilla, whisking until creamy.
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Stir in flour and salt until just combined (don’t overmix).
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Fold in nuts if using.
3. Bake
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Spread batter evenly in the prepared pan.
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Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
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Don’t overbake — you want them fudgy!
4. Make the frosting
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While brownies are baking, whisk together softened butter, cocoa powder, milk, and vanilla.
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Gradually add powdered sugar, mixing until smooth and creamy.
5. Frost while warm
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Spread the frosting over the brownies right after they come out of the oven (while still warm).
The heat helps the frosting melt slightly and form that classic glossy top.
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Let cool completely before cutting into squares.
💡 Tips
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For extra decadence, add a handful of mini chocolate chips to the batter.
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These taste even better the next day as the flavors meld.
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Store covered at room temperature for up to 4 days (if they last that long!).
🍫 Texture
✅ Fudgy center
✅ Crackly top
✅ Glossy chocolate frosting that sets perfectly
Would you like me to give you a small-batch version of these brownies (for an 8×8 pan — perfect for two or three people)?
