Prepare to be transported back to the nostalgic cafeteria days with Joan's Lunch Lady Brownies - the ultimate chocolate indulgence that will make your taste buds dance with joy! These aren't just any brownies; they're the legendary, rich, and decadent treats that have been satisfying sweet cravings for generations. Imagine biting into a perfectly fudgy, chocolatey square that's crisp on the outside and impossibly moist on the inside - this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 brownies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easier removal of the brownies.
- In a medium saucepan, melt 1 cup of unsalted butter over low heat. Stir occasionally until fully melted, then remove from heat and let it cool slightly.
- In a large mixing bowl, combine 2 cups of granulated sugar with the melted butter. Stir well until the mixture is smooth and glossy.
- Add 4 large eggs to the sugar and butter mixture, one at a time, mixing well after each addition. Ensure that the eggs are fully incorporated before adding the next one.
- Stir in 1 teaspoon of vanilla extract, mixing until well combined.
- In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder. This helps to evenly distribute the dry ingredients and remove any lumps.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
- If you like, fold in 1 cup of chocolate chips for added richness and texture.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack for at least 15 minutes.
- After cooling, cut the brownies into 24 squares and serve. Enjoy your delicious Joan's Lunch Lady Brownies!
Tips
- For the most luxurious brownies, use high-quality cocoa powder and unsalted butter to control the salt content.
- Don't overmix the batter - this can lead to tough brownies. Mix just until the ingredients are combined.
- Use parchment paper for easy removal and clean cutting of your brownies.
- Check your brownies early! The toothpick test is crucial - you want a few moist crumbs, not wet batter.
- Let the brownies cool completely before cutting to ensure clean, neat squares.
- For extra indulgence, add a sprinkle of sea salt on top or serve with a scoop of vanilla ice cream.
- Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 265kcal
Carbohydrates: 33g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
