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Thursday, June 21, 2012

Lunch Lady Brownies




This is a re-post of a fantastic recipe I posted back in 2008. I felt I needed to add some pictures to show the deliciousness! So, here we have it folks, a great American treat, the brownie!

The brownie has ranked number one for "sweetest baked invention yet", at least to me. According to History, there really isn't enough evidence to say who really discovered this brown treasure. The brownie has been around for a long time and developed a lot of variation as well. Everything from peanut butter to pistachios have been added to this already rich dessert. There are usually two kinds of brownies, a cake brownie and a fudge brownie. Furthermore, the Blondie also derives from the brownie.

The Lunch Lady Story:
This brownie recipe is no ordinary recipe, today I'd like to give you a brownie recipe that was made in a Jr. high school cafeteria. In a small town in Idaho, a lunch lady made these brownie so perfect that they were entered in local bake sales and fund raisers.

This recipe has been around for more than 50 years and still attracts so many children each year. I was given this recipe by my aunt who worked in the school cafeteria and knew this wonderful women. These brownies are the best of both worlds. They are cake-like with the chewy density of a cookie.

They really are a delicious piece of history!

Recipe for Bonneville Jr. High school Brownies:

For a gluten free version of these brownies (click here)

Ingredients:

1 cup of Butter (I use unsalted)
1/2 cup of Cocoa (I used unsweetened)
2 cups of All Purpose Flour
2 cups of Sugar
4 Eggs
4 teaspoons of Vanilla
1 cup of Chopped Nuts (optional)

According to comments, people have tried these with ingredients changes like sweetened cocoa powder and adding salt to the batter. Not a bad idea. I should try them myself and see the difference.

Directions:
I melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth.













Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir!



















Pour into greased, floured  9x13 baking pan*. 
* An additional part of this recipe said that if you want to double the recipe, use a large baking sheet.

Additional Note * This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.

















Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes. As per comments, some have had to cook as long as 35 minutes depending on oven and altitude. 

Wait only about 10 minutes to frost brownies.
Frost them while they are warm (not hot).
This frosting it what makes these brownies so great in my opinion because these brownies are not very sweet on their own. The warm frosting sinks into brownies a little bit which is why you frost them while warm.



The Chocolate Icing Recipe:
To make while the brownies bake
1/4 cup of softened Butter
1/4 cup of Evaporated canned Milk (regular milk is fine)
1/4 cup of unsweetened Cocoa
3 cups of Powdered Sugar
Dash of Salt
Mix all together and frost as desired.
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93 comments:

Heathie said...

I like frosting if it's a cakier brownie. If it's a fudgier brownie, no frosting tastes better.

Georgia Collins said...

Is this the recipe of the Brownies you promised to make me? That look so good.

Anonymous said...

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Lisa Andrews said...

This is a Martha Stewart Recipe, from her Baking cookbook.

Anonymous said...

This recipe looks delicious and thank you for sharing it. Lisa Andrews...I checked through Martha Stewart's baking book plus most of her brownies recipes. Although, like everyone's brownies, the ingredients are naturally similar, I would say that this is NOT Martha's recipe. And even if it were, who's to say that Miss Martha didn't snatch it away from someone else's blog. Just sayin'.

Mothercrone from Marth'a Old Neighborhood...

Anonymous said...

Can anyone tell me if the brownies come out like cake, or add more eggs....I do like my browies cake like.

Lori K. said...

Is this all-purpose or self-rising flour? Looks delish!

Tatiana said...

these came out fudgelike and I had them in the oven for around 30 minutes. I hope they were cooked through. I didn't know how to tell whether they were done or not.

Shalae said...

Found on Pinterest. I went to Bonneville Jr. High . . . I will have to try these now and see if I remember eating them when I was there . . . Thanks for the recipe!

Stinsonian said...

Ditto. 30 minutes and the toothpick still comes out covered in chocolate.

Saltbox House said...

Dear Lisa,
Thank you for your comment regarding the post “Lunch Lady Brownies”. Your comment brought up a concern due to your question of it’s origin and we looked into the situation. We have been unable to find this recipe in any Martha Stewart site in her list of all brownies. You stated in your comment that this was from Martha Stewart’s Baking Cookbook. Would you be willing to document your source? For example, the actual cook book title, title of recipe, year it was published, and/or what page number. Saltbox House has an agreement with their authors that any recipe should be cited if it is not created by the original author. However, the original creator is not always possible to document when recipes of all sorts are passed down from person to person. If you are able to contact us with this source for the recipe being discussed, we will be able to document its true origin accordingly.

Thank You,

Saltbox House
saltboxhousecreations@gmail.com

Gwen Fisher said...

This is exactly the same as a Texas Sheet Cake recipe, or as we grew up calling Cookie Sheet Cake. Regardless it's still a delicious recipe.

Gloria said...

I've made these brownies for years and they always come out cake like. Follow the recipe and make sure you cook them long enough

Anonymous said...

I would also like to know if it is plain or self rising flour. Thanks.

Steven Gough said...

I made these brownies today and OMG they were so good and so very easy made.. Props to the person or person's who came up with the original recipe..

Anonymous said...

I made these yesterday thinking they would be brownies. I have to say they are mmmmm delicious but I would consider it more like Texas sheet cake instead! My kids still call them brownies and love them anyways. I enjoy them more than brownies so it was all good. Thanks for sharing!

Madeline and Family said...

Hello All!
Since I am the one that posted this on the blog, I should probably answer some questions and concerns here.

Here are some answers-

1)This recipe's origin: My aunt is now 75 and she tells me that they used this recipe before she started working there over 50 years ago. She said it was a recipe of a fellow lunch lady and who knows where she got it. As for being Martha Stewarts, I am not sure. Martha Stewart didn't start up her business until the late 70s.

2) About cooking times: take the altitude into account. I live in the Rocky Mountain area now so I don't have to bake them as long as I did when I live on the Pacific coast.

3) About the Flour: I use All Purpose Flour and have not tried any others. You probably don't need cake or self rising flour because it would change the recipe from brownie to cake.

4) Comparing to Texas Sheet Cake:
These are brownies because they do not use a leavning which is why brownies are unique from cakes (Texas sheet cakes call for baking soda). Brownines also do not have to have sourcream or buttermilk like Texas sheet cakes because they do not have to have a lighter batter. However, these brownies are cake-like because they use more flour than fudge-like brownies. Brownies are more like a cookie in that respect. Then again, I am sure there are some cakes or brownie recipes out there that are an exception to this comment.

Either way you look at it, I wanted to share this recipe that I thought would be good for everyone to enjoy hence the purpose of this blog; to share yummy recipes and ideas. Thank you for all the comments, I am glad to see that people are interested in good food like me ;).

Anonymous said...

Thank you for this recipe. I cook for 70-90 kids every Tuesday evening and this will be a great recipe. It seems to be fairly simple to multiply for cookie sheet batches. I know the kids will absolutely love them! :)

Anonymous said...

As quoted by my 8 year old son when he saw this picture on Pinterest, "I love myself some brownies." I do believe we will be making these treats VERY soon!

Cristina Robinson said...

I made these last night for a luncheon at work. I found the recipe on Pinterest. It took some major will power to not eat all of the frosting before I spread it on the brownies. When we cut them, they were fudge-like instead of cake-like, like I am used to brownies being. BUT I actually prefer these over them. I am trying to stay away from "boxed" cooking/baking and this was VERY easy. Everyone at work said they were to "die for". Thank you for sharing.

Anonymous said...

I added some dark chocolate chips to the batter, delish!

Anonymous said...

I just made this recipe this week, but I found it on the back of the Frys cocoa powder container!

Anonymous said...

Yeah, I made Fry's the other day. While still a good recipe, these are not the same as Frys. Same ingredients (as most brownies have), but not the same amounts or the same directions.

Fry's Cocoa Powder Brownie Recipe
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 cup cocoa
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla
1 cup nuts (optional)
Directions:
1
Stir together flour, baking podwer and salt in a small bowl.
2
Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients and nuts if using. Pour batter into a greased 9x13in pan.
3
Bake for 30-35 minutes at 350°F Cool.

http://www.make-fabulous-cakes.com/heart-brownies.html

Who cares who's recipe it is anyways! It's here for people to use isn't it? So move onto another recipe if you don't like this one and let others enjoy it.

Anonymous said...

These are similar to a recipe we use at Emmanuel Bible Camp, only we don't frost them, but serve with a scoop of ice cream on top and drizzled with chocolate syrup. Delish.

The Beaton Path said...

You just made my night! I LOVE trying new brownie recipes (brownies rank up there with sliced bread in my book)and this will be baked (and consumed!) tonight! I think my kids will be VERY happy campers!

The Beaton Path said...

They were AMAZING! Reminded me of ones my mom used to make when I was young. My family is in a brownie coma right now!

glomonkey said...

This is the best brownie recipe EVER! I'm ashamed to admit that I am practically eating the entire pan by myself. Ashamed...but thoroughly satisfied by all the delicious chocolatey goodness. I am definitely keeping this one in the recipe box :) Thank you!

Anonymous said...

I would like to make & frost these the day before a potluck. I'm not sure whether to leave them out at room temperature or refrigerate them. Opinions?

Tiffany said...

Well, I am an avid bakery, even own a bakery, and while making these, they do not taste right...am i missing something? and for us east coast folks, they have been in the oven for about 35 minutes now and still not done. The batter tastes kinda dull, not sweet at all, but hoping the frosting helps. Thanks for the brownie recipe!! any way, i will eat them cause there chocolate ;)

momof2cubs said...

Wow this sounds really yummy. I loved our lunch lady as a child. She made lots of great stuff, especially her honey butter! Yummo! Love the lunch ladies!

Anonymous said...

I baked these for 25 min at 350 in an electric oven and they came out perfect. yum

Anonymous said...

I LOVE THIS RECIPE!My mother went to Bonnivlle and knows of the wonderful woman who first made these. I added a bag of Reeses Miniatures to the batter and they were divine! Thanks for sharing the history of the recipe here.

Anonymous said...

Just made it. Turned out right at 35 minutes. My oven runs a little cool. Just perfect. Great pics too! Thanks for the recipe!

ap1224 said...

MUST TRY THESE!!!!!!

Anonymous said...

These are fantastic. I've made them four times in the past four weeks. I love brownies but I really love frosted brownies.

alex cowley said...

Yummy! These look so fabulous!! I will be baking them this Sunday. Thanks!!

acupofcowley.blogspot.com

Stephanie M said...

I have my first batch of these brownies in the oven right now, they smell awesome. My one question: should I be using unsweetened or sweetened cocoa? Thanks!

Mary M. said...

Made these for my weekly bridge group - NOT a hit - these are not even close to the best brownies I have ever had. Too sweet, and I didn't think I would ever say that about anything.

Izzy from Texas said...

Hello! I made the brownies and the batter tasted delicious! However the brownies turned out flat....did I miss baking power or something? I live in Houston? Does altitude matter? Thank you for the recipe. :)

Eileen Humiston said...

yum yum yum! found these on pinterest and tried them tonight. they're a perfect inbetween of cake and fudgy brownies! love!

Anonymous said...

This is a wonderful recipe. I use it often and the brownies come out perfectly every time. Thanks for this.

South African fan

Katie G said...

I am excited to try this recipe. I lived in Utah as well and both my husband and I remember the most amazing brownies that the lunch ladies made too. I hope that this recipe is the same as we remember. We also remember some peanut butter logs or candy and loved it too. Do you know where to get a recipe for that too? Thanks for yoru blog it is great!

Anonymous said...

Just baked these this morning. Absolutely wonderful. They remind me of the homemade brownies the kids used to sell on the playground at Catholic school back in the 1950's for mission bake sales. Thanks for the post. this will be my go-to brownie recipe from now on. PS I only had special dard cocoa and I sprinkled some espresso salt on the icing. YUM!

Karen said...

Your post (commentary, full recipe, AND picture are being shared at: https://www.facebook.com/photo.php?fbid=433570496736482&set=a.420586628034869.96981.420580514702147&type=1&theater with NO credit to you:(

Anonymous said...

WHERE THE RECIPE ORIGINATED DOESN'T CONCERN ME IN THE LEAST. I AM THANKFUL PEOPLE TAKE THE TIME TO SHARE RECIPES AND OTHER INTEREST. :-)

Anonymous said...

Thank you for this recipe . Like many other class mates would say " this is the best part of a school lunch " ha ha .

Anonymous said...

Just made. So yummy! Thanks!!!

Susie Lee said...

I have to try these. The picture looks amazing. Found it on Pinterest.

p.s. I saw the above comment about it being a Martha Stewart recipe. I don't think you can actually copyright recipes, so it doesn't matter who got the recipe from whom. Besides it's hard to prove since ingredients are just going to be the same/similar if it's the same dish anyway.

Anonymous said...

I MADE THE BROWNIES. COOKED THEM FOR 25 MIN. @ 350. NOT KNOWING THEY DIDNT GET DONE AND I ICED THEM. UGH !! HAVE THEM BACK IN OVEN ICING AND ALL. OH WELL GOTTA BE GOOD IT'S CHOCOLATE.

Anonymous said...

Thank YOU for this recipe, just made them and OH MY soooo good! I live in Indiana and I baked them for 25 minutes and they were perfect. Again Thank you!

jor johnson said...

Made these as a last minute treat for some friends and family. Everyone LOVED them!! They remind me of the brownies my grandma used to make...back before boxed mixes took over :) Thanks for sharing!!

Anonymous said...

I used unsweetened and my son said they tasted different? I will try this with sweetened next time, overall I think they were some sweet goodness!

Anonymous said...

This is about the 5th time iI've made these brownies- they are the best I've ever had! Thanks for sharing the recipe!

Anonymous said...

OMG ... Love love LOVE these brownies!! Made them exactly as written, but baked for 30 minutes. I've been looking for a brownie recipe like this my entire life! :) Thank you!

Brooke said...

This recipe looks divine! I can't wait to try it. I'll try it as is, but I've also been wanting to find a recipe I can doctor to make something similar to Girardelli's Triple Chocolate brownine mix that is sold at Costco. I think I'll try adding 3 kinds of chocolate chips and omitting the frosting on at least one batch and see what happens. :)
Also, for those who are having issues with doneness, I read somewhere years ago that to test brownies for doneness, insert a toothpick 1 inch from the edge of the pan. If it comes out clean, they're done. I hope that helps those who are having to bake them for longer times.
Thanks for the recipe!

Anonymous said...

These are delicious! Our new favorite:) has anyone tried freezing them? Thank you for sharing the recipe!

Charmaine Anderson said...

I linked this on Pinterest and when I went to make it would not go to your web site. I had t put it in by hand. I noticed that it has been pinned dozens of times with no link connection ability.

Anonymous said...

25-27 minutes did it for me here in N. Florida! About to frost and enjoy! :)

Anonymous said...

These look wonderful.
Thank you so much for taking the time you did to instruct and photograph the brownies.
I have such fond memories of lunch room foods!
However, unless I'm reading it wrong, the comment about your recipe AND the pics being put on Facebook, with no credit given to you, is frankly, rude.
Credit can be given to you for the work you did here and the credit you gave to someone else.
Thanks again,
DD :)

Dana said...

Hi..I was just wondering what type of "CAN" milk to use? Evaporated or Sweetened Condensed? Or...Thank you for posting this recipe. :)

Anonymous said...

I'm sorry but I am amazed at all the stupid questions being asked! Sweetened or unsweetened cocoa? What KIND of canned milk...sweetened or condensed? Self rising or all purpose flour? Good Lord people...unless it's spelled out, you should assume that the ingredients are the basic building blocks of most recipes. Unsweetened cocoa, Canned condensed milk, regular Flour, sugar, salt, ( oops they might mean sea salt or regular?). Please...next you'll be asking if the eggs are caged or free range. Just cook the brownies and decide if you like them or not and don't worry about who first cooked the recipe or how badly yours turned out because you decided to change something or that they weren't done after 25 minutes ( which can easily be remedied by TESTING them until they are! Venting done.

Anonymous said...

I just baked these this morning! Followed the recipe, yummy, perfection! Thank you for sharing.

Pamela Fields said...

I love this recipe! Made it for a small group dinner. One family told me they in turn have made it many times since. :) Love it. It is my favorite brownie recipe ever. Thanks for sharing.

Anonymous said...

I am an Australian and sometimes the ingredients list is different to the products being sold in Australia to the U.S. of A., so no, they ARE NOT stupid questions, just clarifying the difference. Will be difinitely trying these in aussie though!!!

Anonymous said...

I saw the reviews for these brownies and thought great! They looked so good. I made them this morning and they came out terrible. I followed the recipe exactly because I saw previous reviews saying to make sure to and they still didnt turn out good. They came out like dry cracked cake even at the time it recommended in the oven. The recipe is in the trash. Dont think I would recommend.

Jennifer said...

Love this recipe! Back for a third time to make them today!

Anonymous said...

Did not like these brownies at all!! Brownies should be dense, fudgey and not feel like a heavy piece of cake... I found another recipe on Pinterest that uses half the amount of ingredients so I made both and let the kids decide ...this entire batch got chucked in the trash! I appreciate you taking the time to post the recipe the title is what made me make them and honestly I was kinda disappointed... These aren't very flavorful the chocolate was so bland if I hadn't read that I was baking brownies I wouldn't have known!!

Anonymous said...

This is a bad recipe! I followed it exactly, but it is dry as the Texas desert on a day in August. Not very sweet -- seems like something is missing like salt and baking powder. The icing recipe is standard and uses EVAPORATED CANNED MILK! (not condensed as was stated earlier). I got this off Facebook and if I can find it again, I will put a spoiler on it. Waste of ingredients!! Go for Texas Sheet Cake instead!!!

Anonymous said...

Just wanted to say: I made these brownies on Thursday (today is Saturday), and they are the best brownies ever!!! I had to adjust the recipe (I'm allergic to eggs) and honestly didn't think they would turn out. Usually when converting a recipe to eggless, if there are more than three eggs required, it's a no-go, but I thought, why not? I'll give it a try and if it doesn't turn out, oh well... I used 4 tablespoons powdered egg replacer, and 1/2 cup plain yogurt plus 2 tablespoons oil and about 4 tablespoons milk. They are dense, not too sweet, so not overwhelming, and the yogurt made a nice tangy taste. My family told me to stop buying the box brownies, they're that good!

For all you "haters" out there, try adjusting the recipe a bit before you give up on it completely, unless of course you prefer a cake like brownie, then these are definitely not for you.

BTW: they are so much better the day after you bake them then they are fresh!

LOVE them!

Anonymous said...

I made these and they were pretty good. Most of my family (who loves chocolate) said they were too sweet. Next time I am adding a little bit of salt to the recipe and going from there. Oh and I used regular milk for the frosting and it was fine.

glassesgirlsBVPG said...

I was just wondering, is the frosting necessary? does it taste a lot better with the frosting or can i leave it out?

Anonymous said...

Hi i was just wondering is the frosting necessary?

Anonymous said...

Frosting was great but honestly the brownies were just ok for me. It's missing something....just didn't have much flavor. I wouldn't have eaten them if not for the frosting.

Mum H said...

First time to make these. I followed the instructions exactly. These are delicious. I am delighted to disagree with the negative comments. It's often hard to find a truly good recipe with so many bloggers out there posting anything and everything for the sake of a blog post or beautiful photos. This one is a keeper. Thanks!

admasonscottish said...

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Madeline and Family said...

Thank you all for your comments! I have adjusted the post a little to make sure I addressed the concerns and suggestions. As far as recipes go, there will never be one that satisfies everyone and it may not turn out the same each time you make it. That is what makes baking and cooking so much fun for me; to try something new or try something again. You never know what will surprise you more. Thank you again!

Tastefully Frugal said...

I love these brownies! Have made them several times with and without the frosting and they seriously are the best brownies ever!!! Going to post on my blog and link over to you... If that's OK of course☺

Anonymous said...

I made these and they were SOOOOO GOOD!!! I cut the brownies sugar in half, used salted butter and sweetened cocoa, and cut the frosting sugar by a cup and they turned out P E R F E C T

Kayla A. said...

These were DELICIOUS and so, so easy! I saw that some compared it to Texas sheet cake and I didn't think it was that similar at all because you didn't have to boil anything. Brownies were fudge-y, frosting was perfect! Thanks for sharing! This is definitely going to become a go-to for parties!

Ice Maker said...

That is the first time I frequented your web page and up to now?

Pat Winter said...

Wow, that's my brownie recipe. Great aren't they? I got it from one of my crazy quilt students who made me a batch a few years ago. I've never made anything but these since.

Anonymous said...

In the oven now! I can't wait they look so yummy.

Anonymous said...

I make these all the time. They are our favorite brownies. I bake them in a 10-x 15 pan at 350 for 23 minutes. Perfect every time. I live at 7600 elevation, no changes needed to recipe. If I bake them in 9 x 13 pan, takes longer to bake.
Hubby only likes these!

Anonymous said...

Thank you for this recipe! I attended school in Idaho and remember these fondly!!!!

Julie Danielle said...

These looks SO good! I need to make them soon.

Connie Martin said...

Recipe has been around the country in so many schools. My Mom was a Lunchroom Manager here in Alabama when I was elementary school and it is the same good delicious Brownies they served. I turned 59 years old yesterday and today I saw this post and making them right now. I have thought about them often throughout the years and so glad to have the recipe again for them. They do not make them in the schools around here anymore. School desserts are not the same anymore. Thank you for posting the recipe.

Anonymous said...

Mine are in the oven right now!! I am making mine as directed and I will frost them and serve them with vanilla frozen yogurt!

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