Lunchbox brownies are sturdy, nut-topped squares built to survive the commute — rich chocolate batter with toasted pecans or walnuts scattered over the top. Almond flour keeps them tender while a full cup of palm sugar gives that classic crackly crust. Sixteen brownies that travel beautifully and taste even better on day two.
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.В В 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.В В 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.В В 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.В В 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.
Pro Tips
- Toast the nuts before sprinkling — they bake on top of the batter and raw nuts never quite catch up in the oven.
- Sprinkle the nuts on top rather than folding them in. The toasting and the crunch on the surface are half the point of these brownies.
- Melt the coconut oil and cacao nibs together gently and cool slightly before whisking in the eggs — scrambling here ruins the whole batch.
- Cool completely in the pan before cutting. These brownies are designed for clean squares that hold together in a lunchbox.
Frequently Asked Questions
Are these sturdy enough for a lunchbox?
That's exactly what they're for. Wrapped individually, they travel well and stay fudgy at room temperature all afternoon.
Can I use almonds instead of pecans?
Yes — chopped toasted almonds work nicely, as do hazelnuts. Anything with a good crunch against the soft chocolate base.
How long do they keep?
Four days airtight at room temperature, or a week refrigerated. The toasted nuts on top hold their crunch surprisingly well.
Can I make them nut-free?
Simply skip the topping or scatter extra cacao nibs instead. The brownies themselves are almond-based, so use sunflower flour if needed for a full nut-free version.
Recipe Card
Ingredients
Method
- 1. В В Adjust oven rack to the middle position and heat the oven to 350°F.
- Line an eight-inch square baking pan with a foil sling and grease foil with coconut oil.
- Heat 8 tablespoons 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. В В 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. В В 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. В В 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.
