"Lunch Lady Brownies"

I grabbed this recipe from https://life-in-the-lofthouse.com/, but adjusted it by substituting almond milk for milk, which I often do, even for myself, now. Since we found out Walker had a dairy allergy/intolerance (we are now at the “intolerance” point, but he still reacts to it the same as he did when he was a baby, i.e. as an allergy), I have started substituting all milk for almond milk, even for ourselves. You can visit the link to find the recipe or follow along below!

Brownie Ingredients1 cup butter, melted
1/2 cup cocoa powder
2 cups all-purpose flour
2 cups sugar
4 large eggs (I always bake with room temp eggs)
4 teaspoons vanilla extract
Chocolate Frosting Ingredients1/4 cup butter, softened (again i just leave the butter out so it is room temp)
1/4 cup almond milk
1/4 cup cocoa powder
3 cups powdered sugar
Instructions-Preheat oven to 350° F.
-Spray a 9x13 baking dish with non-stick spray.
-Mix together melted butter and cocoa powder until smooth. Add flour and sugar, beat together, then add the eggs and vanilla. DO NOT OVER MIX.
-Bake for about 25-30 minutes or until toothpick is inserted and comes out clean.
-Let stand for 15 minutes. While it is standing, make your frosting. TIP: you want your brownies still warm when you put the frosting on. This frosting is thicker and needs warmth to spread nicely.
-Mix together all frosting ingredients until it is smooth. Spread over brownies and let cool before cutting.

I truly do not notice a difference in flavour when I substitute milk for a plant-based option (in my case, almond milk). I also substitute butter when making food Walker will be having, but I figure at 14 months he doesn’t need brownies, does he? ENJOY!