Lunchroom Lady Iced Brownies**50 yr old Recipe**

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**
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

24 thoughts on “Lunchroom Lady Iced Brownies**50 yr old Recipe**

    1. Southern Boy Post author

      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.


      1. Carolyn

        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 🙂

  1. Mary Heblon

    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

    1. kmr

      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.

      1. Melany Lizakowski

        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.

      1. Carolyn

        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!

  3. Gina

    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!

    1. inkwrat

      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!


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