Nana's Lunch Lady Brownies

 
 
Yesterday I went to cook with my mother to get some of her best and most requested recipes.  She has so many that I want to feature on here for people who have asked over time for the recipes, but we decided to do her from scratch brownies and her homemade yeast rolls which are both to die for.  When I refer to Nana on here it's because my mother is Nana to her five grandchildren who are now basically all grown up, but she will always be Nana to them.  Her recipes and certain things she cooks will always be Nana's also.  Each one of them has their favorites and Nana knows what they are for each one.  When they are visiting those dishes are going to be prepared and ready for them.  I am starting with these brownies because they are actually one of my favorites. Once you make these brownies, the boxed mix will never be the same to you again.

My mother actual got this recipe many years ago from the lady that ran our elementary school cafeteria, who was an excellent cook herself.   I always looked forward to lunch on the days we had these wonderful brownies.  I still remember the big sheet pans they baked them on and drooling as they cut them in the perfect squares to serve us.   What ever happened to school lunches serving real, from scratch, food like that?  Maybe, they do in your area still and I hope so, but I can tell you the schools I have been in, do not.    I always considered these my mother's brownies, but when several of you asked me about 'lunch lady' brownies, I remembered that Mama got the recipe from Mrs. Drummond, our very own lunch lady, so I changed the name and wanted to give her the credit.  Here is what you will need:

Ingredients:

2 cups sugar
2 1/2 cups self rising flour
1/2 tsp. salt
1 tsp. baking soda
1 cup water
1 stick butter*
1/2 cup vegetable or canola oil
4 Tbs. cocoa
1/2 cup buttermilk
2 eggs
1tsp. vanilla

Icing:

1 stick butter*
4 Tbs. cocoa
6 Tbs. half and half
1 lb. confectioner's sugar
1 tsp. vanilla
1 cup chopped walnuts or pecans (optional)

**You can use margarine in this, but we basically never cook with margarine.  The recipe will turn out fine, but it will not taste as good.  Margarine has a lot of water content in it, especially the whipped varieties and we know what water tastes like. 


Here is what you will need for the cake part of the brownie:


Vanilla, vegetable or canola oil, cocoa, butter, sugar, salt, self rising flour, buttermilk, baking soda and eggs.

Sift  2 1/2 cups flour into a mixing bowl, add 2 cups sugar, 1 tsp. baking soda, and 1/2 tsp. salt. Mix together.



Place one stick butter, 1 cup water, 4 Tbs cocoa powder, 1/2 cup oil in a saucepan over medium heat and bring just to a boil.  As soon as it begins to boil remove from heat.  Pour over the dry ingredients and mix together just until moist.

Beat up two eggs with wire whisk, add 1/2 cup buttermilk.  Add this mixture to the cocoa mixture and mix just until blended with wire whisk.  Add 1 tsp vanilla and mix.  Do not over mix and do not use electric mix, just use the whisk.



Pour this into a greased 11" x 15" pan.  This is a sheet cake pan.  If you don't have a sheet cake pan, you could use a 9" x13" pan and an 8" x 8" pan.  Bake at 400 degrees for 20 minutes. 
 
During the last ten minutes of baking, start your icing.  Here is what you will need:


1 stick butter, 4 Tbs cocoa, 6 Tbs. half and half, 1 lb. confectioner's sugar, 1 tsp. vanilla and 1 cup chopped walnuts or pecans (optional)


Place 1 stick butter, 4 Tbs. cocoa,  and 6 Tbs. half and half in a pan.  Bring to boil, as soon as it boils remove from heat and add 1 lb. confectioner's sugar and 1 tsp. vanilla.  Beat well with whisk until smooth.  You can add 1 cup chopped pecans or walnuts or if you don't care for nuts, leave them out. 



Pour over the warm brownies and spread to cover. Let them sit and cool just slightly, you can serve them while still a little warm though.
Yummy!  These are absolutely the best brownies you will ever eat. Everybody always loves them!   






18 comments:

  1. I don't buy self rising flour.I don't use flour much so I buy all purpose.will that work.

    ReplyDelete
    Replies
    1. You would just need to use more baking powder or baking soda to get the same rise. Sure you could google for an equivalent.

      Delete
    2. You can use AP flour, but will need to add baking powder and salt - for this recipe you would need to add 3 1/3 teaspoons of baking powder and 7/8 teaspoon of salt (3 1/2 teaspoons and 1 teaspoon would be close enough) Here is a link that lets you calculate the substitution of AP flour for Self-rising flour: http://www.food.com/recipe/homemade-self-rising-flour-substitute-29318?scaleto=2.5&mode=null&st=true

      Delete
    3. I think if you use all purpose you would have to add yeast - but I'm sorry I don't know the amounts :(

      Delete
    4. Not yeast, extra baking powder and salt. Google how to make all purpose flour into self rising flour.

      Delete
  2. Is it possible to veganize this?

    ReplyDelete
  3. This is the same recipe as the Texas Sheet Cake recipe given to me by someone else. I guess you could also call them "brownies" if you wanted to. They are really delicious!

    ReplyDelete
    Replies
    1. no, these r brownies - I'm from tx & been making the tx sheet cake for years - I have the original recipe stored away in the kitchen, otherwise I would post here for you. I'll post it on sweet tea & cornbread website with a pic of it. Was my paw-paw's fav

      Delete
    2. My mother use to make Texas Sheet Cake for me on my birthday every year as it was my favorite! Would you mind sharing your recipe with me?

      Delete
  4. I sift my powdered sugar ...it seems to help with those pesky lumps.

    ReplyDelete
  5. This is like our family's Texas Sheet Cake also, all you will need to add is some melted marshmallow cream, (warmed to spread) between the cake and frosting.

    ReplyDelete
    Replies
    1. Then you would have a Mississippi Mud Cake!

      Delete
  6. These brownies (or sheet cake as some call them) look absolutely scrumptious. I'm from Florida and love pecans, so I would make them with plenty of nuts on top :-)

    ReplyDelete
  7. Yep, we call it Texas Sheet Cake here too!

    ReplyDelete
  8. We call it texas Sheet Cake also, born and raised in Ft.Worth Texas! :)

    ReplyDelete
  9. Oh' Kathy this looks like some brownies I had in N.C. yrs ago. I think they called them Texas brownies. OMGosh they were soooo good. Thanks for sharing the recipes. I've pinned it.

    Hugs...Tracy @ Cotton Pickin Cute

    ReplyDelete
  10. adorei estas receitas continue sempre postando estas comidas deliciosas beijos gloria regina rio de janeiro brasil


    ReplyDelete