Lunchbox Brownies

MAKES 16 BROWNIES Ingredients • 8 tablespoons (120 ml) coconut oil • 3 ounces cacao nibs • ⅔ cup almond flour • ½ teaspoon baking powder • ¼ teaspoon salt • 1 cup (240 ml) palm sugar • 2 large eggs • 1 teaspoon (5 ml) vanilla extract • ½ cup pecans or walnuts, toasted and chopped • Coconut oil for greasing foil Preparation 1. Adjust oven rack to the middle position and heat the oven to 350°F (180°C). Line an eight-inch square baking pan with a foil sling and grease foil with coconut oil. Heat 8 tablespoons (120 ml) coconut oil and cacao nibs together in the microwave, stirring often, for 1 to 3 minutes or until melted. Let the mixture cool slightly. 2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, whisk together the palm sugar, eggs, and vanilla. Whisk in the melted cacao nibs mixture until combined. Stir in the flour mixture until just incorporated. 3. Scrape the batter into the prepared pan, smooth the top, and sprinkle with the toasted nuts. Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached (22 to 27 minutes), rotating the pan halfway through baking. 4. Let the brownies cool completely in the pan, set on a wire rack (about two hours). Cut the brownies into squares, remove from the pan, and serve.

• MINT CHOCOLATE CHIP ICE CREAM
• APPLE PIE CUPCAKES
• COCONUT CREAM PIE

Lunchbox brownies are the sturdy, fudgy squares that survive the trip to school and back: cacao nibs melted with coconut oil into a rich batter, studded with toasted pecans. They cut clean once cool and hold their crumb for days. Bake Sunday, pack all week.

Pro Tips for Success

• Line the pan with a foil sling and grease it well. It is the difference between clean squares and a crumbled batch.
• Microwave the coconut oil and cacao nibs slowly, stirring often, so the nibs melt smoothly without scorching.
• Cool the melted mixture slightly before whisking in the eggs. Warm batter scrambles.
• Bake until a toothpick comes out with just a few moist crumbs, 22 to 27 minutes. Dry crumbs mean dry brownies.
• Cool completely in the pan, about 2 hours, before cutting. Warm brownies fall apart long before the lunchbox.

Frequently Asked Questions

How long do lunchbox brownies keep?

Up to 5 days in an airtight container at room temperature. Their sturdy crumb is exactly why they are named for the lunchbox.

Can I leave out the nuts?

Absolutely. Sprinkle the top with extra chopped cacao nibs instead, or leave them plain for nut-free lunchboxes.

Can I freeze them?

Yes. Cut the cooled squares, wrap them individually, and freeze for up to 2 months. They thaw by lunchtime.

Are these brownies paleo?

Yes. Cacao nibs, coconut oil, almond flour, palm sugar, eggs, and pecans: grain-free, dairy-free, and lunchbox-tough.