Creating memories in the kitchen...One meal at a time.

Monday, October 12, 2009

Lunchbox Brownies

I have really been trying hard this year to make all of the kids lunch treats from scratch instead of buying the overpriced, packaged stuff at the store. And even though they're still treats, I just feel a little bit better having made them myself because I know exactly what went into them. These lunchbox brownies turned out perfect. Nice and sturdy and perfect for tucking into the kids lunch bags or for these cute little brownie sundaes. Next time I'll follow my instinct and use muffin tins. Although they came out of the pan okay, it would have been much easier using a muffin tin. You could also make a mini version using a mini muffin tin, just make sure to decrease your baking time. These are also open to lots of different topping ideas- nuts, chocolate chips, sprinkles, or toffee chips. The skies the limit!

Lunchbox Brownies
America's Test Kitchen

8 Tbsp. (1 stick) unsalted butter

3 oz. unsweetened chocolate, chopped coarse

2/3 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1 cup sugar

1 tsp. vanilla extract

1/2 cup pecans or walnuts, toasted and chopped or 1/2 cup any other toppings like mini chocolate chips, toffee chips,sprinkles etc. (optional)

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line and 8 in. square pan with a foil sling and grease the foil. Melt the butter and chocolate together in the microwave, stirring often, 1 to 3 minutes. Let the mixture cool slightly.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the sugar, eggs, and vanilla. Whisk in the melted chocolate 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 if using (or other topping). Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached 22 to 27 minutes, rotating pan halfway through baking.
4. Let the brownies cool completely in the pan, set on a wire rack, about 2 hours. Remove the brownies from the pan using the foil, cut into squares and serve.
For Muffin-tin Brownies:

Portion the brownie batter into a greased 12-cup muffin tin (about 3 tbsp. per cup), and bake as directed, reducing the baking time to 18-20 minutes.
Posted by: Sallie
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annebabe said...

Those look fabulous! Suddenly I'm craving a brownie sundae. :) And way to go on making your own lunch box treats! Seriously, that sounds like a great idea, I love it! Thanks for sharing.

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