Lunchroom Ladies Brownies with Rich Chocolate and Walnuts (Print version)
Rich cocoa brownies with chopped walnuts and warm chocolate frosting, baked cafeteria-style in a 9x13 pan.
# Ingredients:
For the brownies
01 -
1 cup (226 g) unsalted butter, melted and slightly cooled
02 -
2 cups (400 g) granulated sugar
03 -
4 large eggs, room temperature
04 -
2 teaspoons vanilla extract
05 -
1/2 cup (42 g) unsweetened cocoa powder
06 -
1 1/2 cups (180 g) all-purpose flour
07 -
1/2 teaspoon fine salt
08 -
1 cup (115 g) chopped walnuts
For the chocolate frosting
09 -
1/4 cup (56 g) unsalted butter, melted
10 -
1/4 cup (21 g) unsweetened cocoa powder
11 -
2 cups (240 g) powdered sugar
12 -
3 tablespoons milk, plus more if needed
13 -
1 teaspoon vanilla extract
14 -
Pinch of fine salt
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides, and lightly grease the paper.
02 -
In a large bowl, whisk the melted butter and sugar until glossy. Whisk in the eggs one at a time, then add the vanilla.
03 -
Stir in the cocoa powder, flour, and salt just until no dry streaks remain. Fold in the chopped walnuts without overmixing.
04 -
Spread the batter evenly in the prepared pan. Bake for 24-28 minutes, until a toothpick inserted near the center comes out with moist crumbs.
05 -
Let the brownies cool for about 10 minutes. Whisk melted butter, cocoa powder, powdered sugar, milk, vanilla, and salt until smooth and spreadable.
06 -
Spread the frosting over the warm brownies. Cool completely, then lift from the pan and cut into 24 squares.
# Good to know:
01 -
For cleaner slices, chill the frosted brownies for 20 minutes before cutting.
02 -
Toast the walnuts briefly for a deeper nutty flavor.
03 -
Do not overbake. Moist crumbs on the toothpick are the goal.