Lunch Lady Brownies

Lunch Lady Brownies – old school cafeteria brownie recipe. Super simple to make and they taste great. Chewy, fudgy, and delicious! They might be the perfect brownie! Shortening, sugar, salt, vanilla, eggs, cocoa powder, baking powder, flour, and walnuts. The brownies are pretty rich, so cut them into small squares. These are great for a potluck, cookout, or bake sale! #cafeteria #school #lunchroom #brownies #chocolate

stack of 4 brownies

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School Cafeteria Brownie Recipe

These Lunch Lady Brownies are the BEST! This is another recipe from my government school cafeteria cookbook. The original recipe was for 100 servings. I cut the recipe down to 24 brownies. I wasn’t too sure about these when I was making them, but they turned out AMAZING! Chewy, fudgy, and delicious! They might be the perfect brownie!

cut brownies on a platter

How to Make Lunch Lady Brownies

These brownies are very easy to make. Start with beating together shortening, sugar, salt, and vanilla. Add eggs and mix well. Add cocoa powder, flour, and baking soda. Stir in walnuts. Press dough into a 9×13-inch cake pan and bake.

  • This recipe uses 3 ½ eggs. How do you measure half an egg? Crack an egg into a small bowl and whisk it. Eyeball or use a kitchen scale to measure half of the egg.
  • The batter is very, very thick. You are going to press it into the pan as opposed to pouring it into the pan.
  • Feel free to omit the walnuts if you don’t like nuts in your brownies.
  • Do NOT overbake the brownies!!
  • How long do brownies last? Cut brownies will keep 1 to 2 days in an airtight container. Uncut brownies will keep up to 4 days wrapped tightly in plastic wrap.
  • Can brownies be frozen? Yes! Bake the brownies and let them cool completely. Wrap in plastic wrap and aluminum foil. I suggest freezing the brownies uncut. The brownies will keep up to 3 months. Thaw and cut into squares before serving.
stack of 4 brownies

Easy Dessert for a Crowd

The brownies are pretty rich, so I suggest cutting them relatively small. These are great for a potluck, cookout, or bake sale! The recipe is easy to double, triple or quadruple for a crowd. We like to serve the brownies slightly warm with a big scoop of vanilla ice cream. OMG – SO good!! Give these a try the next time you have a chocolate craving. I promise you won’t be disappointed!

Here are a few more of our favorite chocolate dessert recipes from the blog:

Bisquick Brownies

Bisquick Brownies – hands-down the BEST brownies EVER! Super easy to make and they taste great. Chocolate chips, butter, brown…

stack of 4 brownies

Lunch Lady Brownies

Yield: 24 brownies
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Lunch Lady Brownies – old school cafeteria brownie recipe. Super simple to make and they taste great. Chewy, fudgy, and delicious! They might be the perfect brownie! Shortening, sugar, salt, vanilla, eggs, cocoa powder, baking powder, flour, and walnuts. The brownies are pretty rich, so cut them into small squares. These are great for a potluck, cookout, or bake sale! #cafeteria #school #lunchroom #brownies #chocolate

Ingredients:

  • cup shortening
  • cup plus 2 Tbsp sugar
  • ¾ tsp salt
  • 1 tsp vanilla extract
  • large eggs
  • 1 cup unsweetened cocoa powder
  • tsp baking powder
  • cup all-purpose flour
  • ½ cup chopped walnuts , optional

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×13-inch cake pan with cooking spray. Line with parchment paper, if desired.
  • In the bowl of an electric stand mixer, cream together shortening, sugar, salt, and vanilla for 2 minutes.
  • Add eggs and beat for 3 minutes on medium speed.
  • Add cocoa powder, baking powder, and flour. Mix on low for 30 seconds.
  • Add walnuts and mix for 1 minute. Batter will be VERY thick!
  • Press batter into baking dish.
  • Bake for 20 to 23 minutes, be careful not to overbake the brownies.
  • Cool the brownies and cut into squares.

Notes:

  • This recipe uses 3 ½ eggs. How do you measure half an egg? Crack an egg into a small bowl and whisk it. Eyeball or use a kitchen scale to measure half of the egg.
  • The batter is very, very thick. You are going to press it into the pan as opposed to pouring it into the pan.
  • Feel free to omit the walnuts if you don’t like nuts in your brownies.
  • Do NOT overbake the brownies!!
  • How long do brownies last? Cut brownies will keep 1 to 2 days in an airtight container. Uncut brownies will keep up to 4 days wrapped tightly in plastic wrap.
  • Can brownies be frozen? Yes! Bake the brownies and let them cool completely. Wrap in plastic wrap and aluminum foil. I suggest freezing the brownies uncut. The brownies will keep up to 3 months. Thaw and cut into squares before serving.

Steph

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stack of 4 brownies with walnuts
stack of brownies with walnuts
cut up brownies on a platter

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Comments

  1. I just made this recipe. It is the same as a recipe I made all the time as a kid but we called them Chocolate Squares. We baked ours spread out on a cookie sheet. With mine, we used 2 cups flour, 2 cups sugar, 1 cup shortening, 4 eggs, etc. So no uneven measurements. They were a childhood favorite of mine, and I knew this was the recipe the minute I saw it. Ours only called for 4 tbsp. of cocoa but I always doubled that to make them more fudgy. Never put nuts in them, but I did in this batch. Thanks for posting this.

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