Hi friends! I’m so delighted to be sharing my grandma’s cherished lunchroom brownies recipe today on my blog Life with Jeviko. This fudgy, old-fashioned brownie was a staple dessert when my grandma worked as a lunch lady in the school cafeteria over 50 years ago. Generations of kids have grown up enjoying this chocolatey baked treat.
As I watched my grandma make these over the years, I asked her to share the secrets behind what makes her brownies so delectable. Here’s what she told me:
Why is melted butter so key for brownies?
Melting the butter allows it to blend into the brownie batter smoothly for even distribution of rich buttery flavor in every bite. If you use room temperature butter which contains bits of moisture, it does not incorporate as seamlessly and can make brownies turn out cakier rather than fudgy.
The melted butter also coats the other ingredients like flour to prevent gluten formation for a nice tender texture.
What does the baking soda do?
The baking soda is a chemical leavener that reacts with other ingredients in the brownies to produce carbon dioxide bubbles. This gives the brownies a lighter, fluffier crumb, rather than dense and heavy. Without baking soda, brownies would be extremely dense.
How do you know when they’re done baking?
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