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Lunchbox Brownies
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Vintage Recipe
Lunchbox Brownies
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A one-pot brownie recipe topped with delicious fudge frosting. This classic from our 150th Anniversary Cookbook, published in 1993, is easy enough to whip up for the kid’s lunch boxes or for an after-school snack.

Prep time
Bake/Cook time
Plan for

Cooling time 1:30

2 dozen brownies
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Lunchbox Brownies
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Plan For

Cooling time 1:30

Yield :
2 dozen brownies



  • 1 cup unsalted butter
  • 3/4 cup cocoa powder
  • 2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped nuts of choice


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350° F. Spray a 9x13-inch baking pan with cooking spray.
  2. Melt butter in a large saucepan over low heat and stir in cocoa.
  3. Remove from heat and add sugar, eggs and vanilla to the saucepan.
  4. Add flour, baking powder and salt. Mix until no streaks of flour remain. Stir in nuts.
  5. Pour batter into prepared pan. Bake for 30 to 35 minutes.
  6. When brownies come out of the oven, begin the frosting. Melt butter in a small saucepan over low heat. Stir in cocoa, milk, and powdered sugar. Mix well. Remove from heat and stir in vanilla.
  7. Spread frosting evenly over warm brownies. Cool completely and cut into 2-inch squares.


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