Lunchroom Lady Iced Brownies
1 c butter
1/2 c cocoa
2 c flour
2 c sugar
4 eggs
4 tsp vanilla
1 c chopped nuts
Pour in 9×13 pan,bake 20-25 mins on 350.
Check at 20 mins**
Icing*
1/4 c softened butter
1/4 c can milk (regular milk is fine)
1/4 c cocoa
3 c powdered sugar
dash salt
Mix all together & frost as desired
Hillbilly's Recipes 
on lunchroom lady brownies, flour, all purpose or SR?
Julie, I’m not sure, I’ve not made them yet but I would say self rising as the recipe doesnt call for baking powder or soda. When you make them send a picture and I will add it. Thanks a bunch.
Tim
Brownies aren’t supposed to rise all that much and the eggs in them is enough. Usually if a recipe requires self-rising flour, it says so. I’m 99.9% sure this would be all purpose. I bake a LOT 🙂
why is there no method for the brownies?? do we need to soften the butter or anything before “Pour in 9×13 pan,bake 20-25 mins on 350”??
Just follow the recipe as is, no need to soften the butter for the brownie mix, you can if you want to, might make it easier to blend.
I have made these several times using this recipe. They always turn out WONDERFUL!! I do soften the butter as its easier to mix. And like you said, unless the recipe specifies PLAIN flour, baking powder, etc., assume its Self Rising. Your batter will be thick but thats normal. I do believe they are better on the second day….though they rarely last that long!! Lol
do NOT assume self rising! I used all purpose flour and it worked fine. I also softened the butter or else one would have to cut it into the mix. Also I used a 9×13 pan but could have used a larger one as this size made them very thick. I cooked my batch for 55 minutes and still not done in middle.
As to the mixing directions (obviously not in the recipe) I just put it all in a bowl and used electric mixer.
If I were to make these again (doubtful) I would use 1/2 the ingredients listed, I think then they might be done in 20-25minutes.
something may be wrong with your oven. I thought I should have used a bar pan when I saw how thick the batter is so I baked it twice as long also and they were hard as a rock…lol.
So the second time I followed the direction and they were perfect.
I also used all purpose flour…brownies should be dense.
Sorry I totally disagree. You should always use all purpose flour unless it specifies otherwise.
I would agree with you Mary if the recipe called for Baking Soda or Baking Powder, in which case this one doesn’t.
I’m with Mary on that. Eggs are a leavening agent on their own (think of souffles) and brownies don’t rise much, if you want nice chewy ones. Cakey brownies may call for powder or soda but most recipes will specify self-rising if that’s what you’re to use.
I made this recipe, and I used all purpose flour. They turned out wonderful. They are like fudge! The photo doesn’t show an airy type of cake brownie. These are so like my mom used to make. Thanks for sharing the recipe!
Made this this morning. Turned out very tasty.
The brownies look thick, which makes me wonder if another size pan was used instead of a 9 x 13.
It’s possible a different size pan was used. I like to experiment some with different pans myself.
Tim
I would use a larger pan for certain. Good luck
I use a jelly roll pan and they turn out great. It reminds me of a Texas sheet cake only in a brownie form.
I have made these many times over, sometimes they have to bake a bit longer. But no leavening agent needed. ALL PURPOSE flour is what is used. These are wonderful!
I’m making this recipe now — I halved it and used a smaller pan. I was a little concerned about how thick the batter was — there was no “pour”ing that batter! But after reading the comments I feel a little better — now we’ll see how they turn out!
Is this unsweetened cocoa?
Yes, I used Hershey’s dark chocolate cocoa
Is this unsweetened cocoa?
Do I grease and flour the pan?
I would use crisco or Pam