Lunch Lady Brownies

 Lunch Lady Brownies are moist, full of chocolate flavor and absolutely delicious. They’re like the ones the lunch ladies served for school lunch dessert, but I think this homemade version is better!
If you’re a brownie lover then try these other amazing recipes- Brownie Caramel Coconut Bars, Twix Brownies, Rocky Road Brownies and Chocolate Fudge Brownies.
The most incredible and fudgy brownies. This is the only brownie recipe you'll ever need!

Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Serves: 16

Ingredients

1. 2 cups all-purpose flour
2. 2 cups granulated sugar
3. 4 large eggs
4. 4 teaspoons vanilla extract
5. 1 cup butter, melted
6. ½ cup unsweetened cocoa powder

Chocolate Frosting

1. ¼ cup butter, softened
2. ¼ cup milk ( I use 2%)
3. ¼ cup unsweetened cocoa powder
4. 3 cups powdered sugar

Lunch Lady Brownies

Instructions

1. Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
2. In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
3. Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)
4. Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
5. FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

French Chicken Casserole a la Normande

Prep Time:
10 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 40 minutes
Course: Main CourseCuisine: FrenchKeyword: chicken casserole Servings: 6 people Calories: 419kcal

Ingredients

1. 2 cloves garlic minced
2. 125g/4 oz bacon lardons or 6 strips of bacon, chopped
3. 2 tbsp brandy or whiskey
4. 2 tbsp flour
5. 85 ml/1/3 cup chicken stock
6. 400ml/1 1/2 cups hard dry apple cider such as Strongbow
7. 2 apples peeled, cored and cut into wedges
8. 125ml/1/2cup double cream/heavy cream
9. 1 tbsp olive oil
10. 2 lbs chicken thighs and legs
11. salt
12. 4 shallots diced or one medium onion
13. 1 rib celery diced
14. 4-5 thyme sprigs

French Chicken Casserole a la Normande

Instructions

1. Turn the oven on to 180C/350F. 
2. Pat dry chicken legs and thighs with a paper towel and salt all over. 
3. In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside. 
4. Discard the chicken fat or reserve it for another use if desired. 
5. Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
6. To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring. 
7. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
8. Then add the flour and stir until it's combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.
9. Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil. 
10. Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer. 
11. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly. 
12. Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered. 
13. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice. 

THE VERY BEST CARROT CAKE

In my opinion this really is THE best recipe for perfect homestyle carrot cake…and I’ve tried quite a few. It’s simple to make, you don’t even need a mixer, it’s incredibly moist, and has just the right amount of cinnamon.

The very best homestyle carrot layer cake with cream cheese frosting.
Recipe type: Dessert
Serves: 1

INGREDIENTS

1. 2 teaspoons baking soda
2. 2 teaspoons baking powder
3. ½ teaspoon salt
4. 2 teaspoons ground cinnamon
5. 3 cups (packed) freshly grated carrots
6. 3-4 cups chopped pecans - optional for outside of the cake
7. 4 eggs
8. 1¼ cups vegetable oil
9. 2 cups white sugar
10. 2 teaspoons vanilla extract
11. 2 cups all-purpose flour

Cream Cheese Frosting:

1. ½ cup butter, softened
2. 8 oz cream cheese, softened
3. 4 cups confectioners sugar
4. 1 teaspoon vanilla extract
5. pinch of salt

THE VERY BEST CARROT CAKE

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease and flour two round 9" cake pans and set aside. Note: I grease mine well with butter and dust with flour. Give the pans a good bang over the sink to remove any extra flour. You can also line the bottoms of your pans with parchment rounds for extra insurance although I don't usually need to.
2. Peel and grate carrots and set aside. I use a food processor to grate mine fast but you can use a box grater as well. Note: Use freshly grated carrots. Store bought pre-grated carrots are too dry.
3. In a large bowl, beat together eggs, oil, sugar and vanilla extract.
4. In a separate bowl, mix together flour, baking soda, baking powder, salt and cinnamon. Stir into the dry ingredients.
5. Fold in the carrots and divide between the prepared pans.
6. Bake in for 40 minutes rotating pans once during the baking for even rise in both pans. Cakes are done when a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pans and turn out onto a wire rack to cool completely. If you are making these a day ahead, allow to cool and wrap each round in plastic wrap. Store at room temperature or in the refrigerator.
7. To make the frosting: Beat butter and cream cheese until light and fluffy. Slowly mix in confectioners sugar, salt and vanilla extract until smooth.
8. To frost the cake: Place one cake round on a cake plate. Top with about 1 cup of frosting or as much as you would like, just save enough for the outside of the cake. Top with the second half and apply a thin layer of frosting to the entire cake. This is the crumb coat. Freeze for 30 minutes until firm. Frost with the remaining frosting. If desired, press chopped pecans into frosting around the sides of the cake. Refrigerate until ready to serve.

Chocolate Buttermilk Cake with Frosting

A moist and chocolaty buttermilk cake topped with a sweet and fudgy chocolate buttermilk frosting with pecans. A simple, old-fashioned dessert that never goes out of style because it's so darn good.

4.85 from 19 votes

Course: Cake
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 18
Calories: 471kcal

Ingredients
Cake

1. 2 large eggs
2. 1 teaspoon baking soda
3. 1 teaspoon vanilla extract
4. 2 cups sugar
5. 2 cups all-purpose flour
6. 1/4 teaspoon salt
7. 1 cup Challenge butter
8. 1/3 cup unsweetened cocoa
9. 1 cup water
10. 1/2 cup buttermilk

Chocolate-Buttermilk Frosting

1. 1 cup Challenge butter
2. 1/4 cup unsweetened cocoa
3. 1/3 cup buttermilk
4. 1 (16-ounce) package confectioners' sugar
5. 1 teaspoon vanilla extract
6. 1/2 cup toasted pecans

Chocolate Buttermilk Cake with Frosting

Instructions

1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
2. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
3. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
4. Gradually add melted butter mixture, beating until mixed.
5. In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.
6. To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
7. Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing.

Gone To Heaven Chocolate Cake

Gone To Heaven Chocolate Cake. When I first tasted this gooey chocolate cake I thought I had died and gone to heaven.
It is that good!!! Made with a cake mix, cocoa powder, confectionery sugar and cream cheese makes this recipe perfect.

Gone To Heaven Chocolate Cake
Ingredients

1. 3 eggs one egg for bottom cake layer THEN two eggs for filling layer
2. 1 8- ounce package cream cheese softened
3. 1/4 cup cocoa powder
4. 16 oz confectioners sugar
5. 1 tsp. vanilla extract
6. 2 sticks butter melted
7. 1 pkg chocolate cake mix

Gone To Heaven Chocolate Cake

Instructions

1. Heat oven to 350 degrees F. and prepare an 9-inch by 3 inch round cake pan OR 9x13 dish.
2. Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup), and stir until well blended.
3. Pat the mixture into prepared pan and set aside.
4. Using a hand-held mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder.
5. Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth.
6. Pour filling over cake mixture in pan. Bake for 30 to 40 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
7. Add your favorite frosting if desired.

Black Magic Cake (Best Chocolate Cake Ever!)

It's true... This is one of the best chocolate cakes we have ever made! Simple and straightforward, this is one of those recipes that everyone will love. (Be sure to have plenty o' milk on hand... yum!)

Rating:
★★★★★ 508 votes
 Prep:15 Min
 Cook:40 Min

Method:Bake

Ingredients

1. 1 tsp baking powder
2. 1 tsp salt
3. 2 eggs
4. 1 c strong black coffee, cooled
5. 1 c buttermilk
6. 1/2 c vegetable oil
7. 1 tsp real vanilla extract
8. 1 3/4 c all purpose flour
9. 2 c sugar
10. 3/4 c cocoa powder
11. 2 tsp baking soda

CHOCOLATE FROSTING

1. 1/2 c margarine, softened
2. 2 oz melted unsweetened chocolate, cooled
3. 3 c powdered sugar
4. 3 Tbsp milk
5. 2 tsp real vanilla extract

Black Magic Cake (Best Chocolate Cake Ever!)

How to Make Black Magic Cake (Best Chocolate Cake Ever!)

1. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin.
3. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
4. Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
5. Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

DEATH BY CHOCOLATE ICEBOX CAKE

★★★★★5 from 1 reviews
Yield: 15-18 Slices 1xCategory: DessertMethod: OvenCuisine: American

INGREDIENTS

1. 14.4 oz box of Chocolate Graham Crackers

CHOCOLATE MOUSSE

1. 8 oz cream cheese, room temperature
2. 1/2 cup sugar
3. 3 tbsp milk
4. 1/2 cup cocoa
5. 8 oz cool whip (or homemade whipped cream*)

CHOCOLATE GANACHE

1. 11 oz semi-sweet or milk chocolate chips (about 2 cups)
2. 3/4 cup heavy whipping cream

CHOCOLATE WHIPPED CREAM AND TOPPINGS

1. 3/4 cup heavy whipping cream
2. 1 1/2 tbsp cocoa
3. 1/4 cup powdered sugar
4. Chocolate sauce (I used this one)
5. Mini chocolate chips

DEATH BY CHOCOLATE ICEBOX CAKE

INSTRUCTIONS
TO MAKE THE CHOCOLATE MOUSSE
1. Combine cream cheese, sugar and milk together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Add cocoa and mix until smooth.
3. Fold in the cool whip.
TO MAKE THE CHOCOLATE GANACHE
1. Place chocolate chips in a metal bowl.
2. Microwave the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
TO MAKE THE CHOCOLATE WHIPPED CREAM
1. Add the heavy whipping cream, cocoa and powdered sugar to a large mixer fitted with the whisk attachment.
2. Whip on high speed until stiff peaks form.
PUTTING IT ALL TOGETHER
1. Place a single layer of graham crackers in the bottom of a 9×13 pan.
2. Top graham crackers with half of the mousse mixture and spread evenly.
3. Spread half of the chocolate ganache on top of the mousse mixture and spread evenly.
4. Place another layer of graham crackers on top of the chocolate ganache
5. Spread remaining mousse mixture on top of graham crackers.
6. Pour remaining ganache on top of mousse mixture and spread evenly.
7. Top ganache with one more layer of graham crackers.
8. Top cake with chocolate whipped cream and spread into an even layer.
9. Finish cake off with chocolate sauce and mini chocolate chips, if desired.
*If making homemade whipped cream, I recommend 1 1/4 cups whipping cream and 1/2 cup powdered sugar.

CARAMEL BROWNIE RECIPE

#chocolate #chocolaterecipes #caramel#brownies #browniesrecipe #baking#bakingrecipes #easy #easydessert#desserts #dessertrecipes #dessertideas#recipes

If you’re a chocolate or caramel lover, you are going to swoon over these caramel fudge brownies! They are the perfect combination of both flavors and have the best soft and chewy texture. Some of my other top brownie recipes are German chocolate brownies, cheesecake brownies, thin mint brownies and brownie cookies.

COURSE: DESSERTCUISINE: AMERICANKEYWORD: CARAMEL BROWNIESPREP TIME: 10 MINUTESCOOK TIME: 35 MINUTESCOOL: 15 MINUTESTOTAL TIME: 1 HOURSERVINGS: 16CALORIES: 368

Chocolate Fudge Caramel Brownies - Easy to make brownies that are loaded with chocolate chips and layers of gooey caramel. Rich, chewy and simply amazing!

INGREDIENTS

1. 2 large eggs
2. 1/2 cup sweetened condensed milk , divided
3. 1 cup chocolate chips
4. 11 ounces caramel bits , or wrapped caramels
5. 18 ounce package fudge brownie mix , I used Duncan Hines
6. 1/4 cup water
7. 1/2 cup vegetable oil

CARAMEL BROWNIE RECIPE

INSTRUCTIONS

1. Preheat oven to 350°F. Line a 9×9 pan with foil and spray with nonstick spray. Set aside.
2. In a large bowl, combine the fudge brownie mix, water, vegetable oil and eggs. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips.
3. Next, combine your caramels and 1/4 cup sweetened condensed milk in a microwave safe bowl. Microwave for one minute. Stir and add another 15-30 seconds if needed.
4. Pour half of the batter into the pan. Then pour the caramel over top. Add the remaining batter to the top of the caramel and spread out evenly. 
5. Bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean.
6. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting.

ARKANSAS POSSUM PIE

#chocolate #pie #southern #dessert#recipe #easy #homemade #fromscratch#creamcheese #chocolatepudding

Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!

prep time
20 MINUTES

cook time
25 MINUTES

additional time
4 HOURS
total time
4 HOURS 45 MINUTES

INGREDIENTS
PECAN SHORTBREAD CRUST

1.  1 cup all-purpose flour
2.  1/2 cup butter
3.  1/4 cup brown sugar
4.  3/4 cup pecans, chopped

CREAM CHEESE LAYER

1.  6 ounces cream cheese, softened
2.  1/2 cup powdered sugar
3.  2 tablespoons heavy cream

PUDDING LAYER

1.  1 cup sugar
2.  1/3 cup cocoa powder
3.  3 tablespoons cornstarch
4.  2 tablespoons all-purpose flour
5.  Pinch of salt
6.  3 egg yolks
7.  2 cups whole milk
8.  2 tablespoons butter
9.  1 teaspoon vanilla

WHIPPED CREAM TOPPING

1.  1/2 cup heavy whipping cream
2.  2 tablespoons powdered sugar
3.  1/2 teaspoon vanilla
4.  1-2 tablespoons chopped pecans
5.  grated chocolate

ARKANSAS POSSUM PIE

INSTRUCTIONS
CRUST

1. Preheat the oven to 350 degrees F.  Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork.   
2. Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.  

CREAM CHEESE FILLING

1. In a medium bowl, mix the cream cheese, powdered sugar, and heavy cream using a hand mixer until smooth.  Spread over bottom of the cooled pecan pie crust.

CHOCOLATE LAYER

1. Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well. 
2. In a separate bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the sauce pan, whisking to combine.  
3. Cook over medium heat, whisking constantly until pudding begins to thicken and bubble, about 7-10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined.  Transfer the chocolate pudding to a shallow bowl and cover with a plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for 30 minutes to help the filling cool down.  
4. When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer.  Cover the pie with plastic wrap, then refrigerate for 4 hours until set.  

WHIPPED CREAM TOPPING

1. Beat the heavy cream with the powdered sugar and vanilla using a hand mixer until whipped cream forms and holds it's shape when betters are removed.  Spread the whipped cream over the top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving.

NOTES
Adapted from Tie Dye Travels.