Lunch Lady Brownies (small Batch)

By Mariealicerayner @MarieRynr

I have always wanted to make these Lunch Lady Brownies.  Today was finally the day that I got it done! I have always wondered what all the hoopla was about and now I know. They are quire simply easy to make and incredibly delicious!
There are many recipes for them online. I chose to adapt one  from Cooking with K.  I cut the recipe in half to make a small batch.
We had a lunch room when I was going to school, but they didn't serve things in it, unless it was hot dog day or pizza day.  You had to bring your own lunch and they would sell milk, but it was always warm and yucky.  I was not a fan.
It would have been great if they had served up things like these delicious brownies!  These are the perfect lunch bag brownie however.  They are moist, but they also hold their shape very well, which makes them great for wrapping and packing into lunches!   
I can remember appearing on a cooking show called Cooking the Books in the U.K.  in 2007. We had all been asked to bring something from out of one of our favorite cookbooks.  There were several celebrity chef's, Paul Rankin and James Tanner,  and a female celebrity called Vanessa Feltz. It was hosted by Jeremy Edwards.
Paul and James had a Brownie Bake off during the show and I have to tell you, their brownies were all rubbish.  They were really gloopy. You would have been hard pressed to pick any of them up, let along pack them into a lunch box.  I was really not impressed.
I like brownies to be moist and fudgy yes, but not gloopy. They need to be cooked and to hold their shape.  Their brownies were really terrible.  I could have shown them a thing or two. 
Paul Rankin did say he liked my soup however (from my own cookbook).  I brought some of my Celeriac, Apple & Stilton Soup.  I had brought it to the show along with some very tiny savory apple muffins.  He was impressed. My fifteen minutes of fame. 
 
WHAT YOU NEED TO MAKE LUNCH LADY BROWNIES
Just a few simple every day baking cupboard ingredients. There is nothing special required. You bake this small batch in an 8-inch square pan.  Walnuts are totally optional, but very nice.

For the brownies:
  • 1/2 cup (120g) butter, melted
  • 1/4 cup (28g) unsweetened cocoa powder (not the drink mix)
  • 1 cup (140g) plain all purpose flour
  • 1 cup (100g) granulated sugar
  • 2 large free range eggs
  • 2 tsp pure vanilla extract
  • 1/2 cup (58g) chopped toasted walnuts (optional)
To frost:
  • 1/8 cup (30g) butter, softened
  • 1 - 2 TBS evaporated milk or single cream
  • 1/8 cup (14g) unsweetened cocoa powder (not drink mix)
  • 1 1/2 cups (195g) sifted icing sugar
  • toasted walnut halves to decorate (optional)


 
Do not confuse unsweetened dry cocoa powder with powdered drinking chocolate mix.  They are not the same thing at all.  The dry cocoa powder has nothing added to it, whereas the drink mix has powdered milk and sugar added.
I used salted butter and free range eggs, and my own homemade vanilla extract.   
I did use walnuts, both inside and on top of the brownies. I like to toast my walnuts first. This is done very simply by spreading them out onto a baking tray and roasting them for about 8 to 10 minutes in a moderate oven. (350*F/180*C)   Let them cool before using.
Icing sugar is also known as powdered sugar or confectioner's sugar.
 
HOW TO MAKE LUNCH LADY BROWNIES
These went together quickly and easily. In fact they were so quick and easy to put together that I did it while I was making plans for the day with my sister on the telephone!


Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin and line with baking paper. Set aside.Using an electric hand mixer, beat the melted butter and cocoa powder together on low speed until smooth.Beat in the flour and sugar until well combined. It will look a bit like crumbs.Beat in the eggs and vanilla, beating only until smooth and amalgamated. Do not overbeat. Fold in the walnuts, if using.


 
Spread the batter into the prepared tin, smoothing it over top with a spatula.


Bake in the preheated oven for 20 to 25 minutes. They are done when a toothpick inserted in the center comes out clean.Leave to cool for 10 minutes while you make the frosting.

 

To make the frosting, beat all of the ingredients together until smooth and fluffy. Spread this frosting immediately over top of the still warm brownies. If desired add toasted walnut halves. (If your frosting seems a bit dry you may need to add a bit more cream or milk.)Leave to cool completely before cutting into squares to serve.


These were really, REALLY good. So good that I couldn't resist eating two of them in one go.  They were dense and fudgy without being over the top.  They were very easy to cut and kept their shape, which would make them perfect for packing into lunch boxes.
I chose to add walnuts to mine, but they are completely optional. I also added whole toasted walnuts to the top of the frosting to decorate them a bit. These were totally moreish!

    
I just adore brownies. I have never met a brownie yet that I did not fall in love with. Here are some more of my favorite brownie recipes that you also might enjoy!
MOCHACHINO BROWNIES WITH A WHITE MOCHA SAUCE - These are beautifully rich and decadent brownies, moist and delicious, stogged full of two kinds of chocolate and toasted nuts.  Some coffee is added to the batter, which really helps to enhance their chocolate flavor. The sauce is a beautiful addition. These are a perfect dessert brownie!

BLACK FOREST BROWNIES - These fabulous brownies are filled with cherry filling and baked with flaked almonds on top.  You use a brownie mix to make them and a tin of cherry pie filling. These are really quite delicious. Fudgy and moist. Quite rich actually. I would be most surprised if you could eat more than one in one sitting. They would make a really lovely dessert with some ice cream on top.


Yield: 12 to 18 browniesAuthor: Marie Rayner

Lunch Lady Brownies (small batch)

Prep time: 10 MinCook time: 25 MinInactive time: 10 MinTotal time: 45 MinRich and dense, moist and chocolatey. A brownie you can hold in the hand and perfect for packing into school lunch boxes! This is a small batch recipe which bakes in an 8-inch square pan.

Ingredients

For the brownies:
  • 1/2 cup (120g) butter, melted
  • 1/4 cup (28g) unsweetened cocoa powder (not the drink mix)
  • 1 cup (140g) plain all purpose flour
  • 1 cup (100g) granulated sugar
  • 2 large free range eggs
  • 2 tsp pure vanilla extract
  • 1/2 cup (58g) chopped toasted walnuts (optional)
To frost:
  • 1/8 cup (30g) butter, softened
  • 1 - 2 TBS evaporated milk or single cream
  • 1/8 cup (14g) unsweetened cocoa powder (not drink mix)
  • 1 1/2 cups (195g) sifted icing sugar
  • toasted walnut halves to decorate (optional)

Instructions

  1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin and line with baking paper. Set aside.
  2. Using an electric hand mixer, beat the melted butter and cocoa powder together on low speed until smooth.
  3. Beat in the flour and sugar until well combined. It will look a bit like crumbs.
  4. Beat in the eggs and vanilla, beating only until smooth and amalgamated. Do not overbeat. Fold in the walnuts, if using.
  5. Spread the batter into the prepared tin, smoothing it over top with a spatula.
  6. Bake in the preheated oven for 20 to 25 minutes. They are done when a toothpick inserted in the center comes out clean.
  7. Leave to cool for 10 minutes while you make the frosting.
  8. To make the frosting, beat all of the ingredients together until smooth and fluffy. Spread this frosting immediately over top of the still warm brownies. If desired add toasted walnut halves.
  9. Leave to cool completely before cutting into squares to serve.
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