Lunchbox Brownies
Lunchbox, lunchroom, schoolhouse, school-kitchen, or school-lady, whichever name you remember these old fashioned brownies by, you will definitely remember why you loved them. They are chocolatey fudgey dense cakey brownies topped with a fudgey frosting that hardens….pure yum.
And, these aren’t only crazy good, they are crazy easy.
This recipe makes an entire 13 x 9 cake pan full so you’ll want to share. More like you have to share or you will eat every…..single…..one.
These hold up to my motto “Don’t miss it, Make it” in every way.
Enjoy!
Lunchbox Brownies
Author: Gluten Free Spinner
Cuisine: Cookies / Brownies / Bars
Yield: 16-24
Ingredients
Brownies
- 1 cup butter
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 Tbsp vanilla extract or 2 tsp vanilla paste
- 4 eggs
- 2 cups all purpose GF Flour (cup for cup)
- 1 tsp baking powder
Frosting
- ¼ cup softened butter
- ¼ cup unsweetened coconut milk (or almond, regular, etc)
- ¼ cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp corn syrup (optional for silkiness)
Instructions
- Preheat oven to 350 degrees and spray a 13x9 pan with non-stick spray
- In a large glass bowl, add the melted butter, cocoa powder, sugar, and vanilla.
- Blend until smooth.
- Add the eggs and beat well.
- Add the flour and baking powder mixing just until combined. Don't overmix.
- The batter will be very thick
- Spread the batter into the prepared 9x13 pan with a rubber spatula, pressing all the way to the edges and evenly distributing.
- Bake 25-28 minutes until toothpick comes clean.
- Remove from oven and allow to cool for 15-20 minutes before adding frosting. You want to frost while the brownies are still warm so the frosting melts a little and hardens as they cool.
Frosting:
- Beat together all frosting ingredients until smooth. Spread over warm brownies.
- Allow to cool completely before cutting.
