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
Preheat oven to 350ºF. Lightly spray a 9x13-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.
This recipe uses 3 1/2 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.