These brownies are designed with three things in mind: flavor, longevity, and durability. A borderline obscene amount of chocolate in three forms ensures a rich brownie, offsetting the lack of butter and making them perfect for sending to your favorite soldier [Editor’s Note: Or college student. Or grandchild. Or dear friend who just moved away. Or…] To ship the brownies, wrap each in foil as a barrier against humidity, or in plastic wrap to protect them from dry heat. Place them in a box cushioned with Styrofoam popcorn or tissue paper.–Garrett McCord
LC Care Package For You Note
Of course, don’t let these brownies’ profound travelability preclude you from simply baking a batch for yourself. A Saturday afternoon seems good enough reason to us.
Care Package Brownies
- Quick Glance
- 15 M
- 45 M
- Makes 9 brownies
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/3 cup unsweetened, Dutch-processed cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon instant espresso powder
- 1/4 teaspoon kosher salt
- 1/2 cup vegetable oil, plus more for the baking dish
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup chopped semisweet chocolate or semisweet chocolate chips
- 1/3 cup cocoa nibs, if desired
- 1. Preheat the oven to 350°F (176°C). Lightly coat an 8-by-8-inch or 9-by-9-inch baking dish with oil. Line the dish with a piece of parchment paper, allowing the overhang to drape over two sides (you can later use these flaps to lift the brownies out of the pan). Lightly oil the parchment as well.
- 2. In a large bowl, sift together the flour, cocoa powder, baking powder, espresso powder, and salt.
- 3. In another bowl, beat together the vegetable oil, sugar, and vanilla extract until combined. Add the eggs, one at a time, beating for 20 seconds or so after each addition, scraping the bowl occasionally.
- 4. Still beating, add the flour mixture and beat it in, being sure to pause and scrape down the bottom and sides of the bowl at least once, until the dry ingredients are just incorporated.
- 5. Stir in the chocolate and cocoa nibs, if using. Scrape the batter into the prepared pan and bake until the edges begin to pull from the sides of the pan and a tester inserted in the center comes out clean. This should take 25 to 30 minutes if using an 8-inch pan, 20 to 25 minutes if using a 9-inch pan. Let the brownies cool completely in the pan on a wire rack. Cut into squares and ship or serve.