Gluten Free Lunch Lady Brownies are the perfect combination of cakey and fudgy brownies, and the frosting is out of this world. Being the Lunch Lady can’t have been a bad gig when you were serving up these treats.
Brownies are a dessert that everyone in my house loves. The thing is, there are so many different kinds of brownies.
Some like Sheet Pan Brownies, or Farmer Brownies, because they are like a thin, moist chocolate cake topped with frosting.
Others prefer rich, fudgy brownies. I have a recipe that I have perfected, but haven’t shared here yet. Sorry about that – I’ll put it on my list of ‘things to do’. (Once you’ve baked a batch, you’ll hopefully forgive me for holding out on you for so long.)
These gluten free Lunch Lady Brownies are a perfect marriage of the two kinds of brownies, if you ask me.
They are a moist, rich brownie, with a nice tight crumb. And that layer of chocolate frosting on top – well, that’s really the icing on the cake.
You prepare the frosting while the brownies are baking and spread it on while they are still warm, and it forms a nice crust on top once it has cooled. It is just perfection.
Be sure to check your brownies for done-ness while they are baking by inserting a toothpick in the middle. If no crumbs stick to the toothpick, the brownies are done. And if crumbs are sticking to the toothpick, give it another 2 minutes and test again.
Over-baked brownies will still be delicious, but they will be drier than perfectly baked brownies.
If you love these gluten free Lunch Lady Brownies, you might also like these bars:
- Gluten Free Caramel Apple Cheesecake Bars
- Gluten Free Chocolate Chip Cookie Pizza
- Peanut Butter Confetti Squares
- Vegan Paleo Pecan Pie Bars
- Gluten Free Chocolate Chip Cookie Bars
- 1 cup unsalted butter, melted
- 1/2 cup cocoa powder
- 2 cups granulated sugar
- 2/3 cup brown rice flour
- 2/3 cup sorghum flour
- 2/3 cup tapioca starch
- 1 teaspoon xanthan gum
- 4 large eggs
- 1 Tablespoon pure vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1/4 teaspoon salt
- 3 cups confections' (icing) sugar
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan and set aside.
- In a large mixing bowl, combine the butter and cocoa powder. You can use a spoon, but an electric mixer makes it easier.
- In a separate bowl, whisk together the sugar, rice flour, sorghum flour, tapioca starch, and xanthan gum.
- Stir the sugar/flour mixture into the butter/cocoa mixture.
- Add eggs and vanilla, and mix just until combined.
- Scrape the batter into the prepared pan, spreading it to make an even layer.
- Bake in preheated oven for 20-25 minutes, testing for done-ness at 20 minutes.
- Remove from oven, and allow it sit for 10 minutes before frosting.
- Beat all ingredients together until smooth. Spread evenly on the still-warm cake. Let cool before you slice and enjoy.