These care-package brownies, laden with chocolate chips, cocoa nibs, and cocoa powder, are intensely rich and fudgy. They also travel exceptionally well, whether you ship through the post office or simply drop them off on a porch.
How to package brownies for
To package the brownies for shipping, wrap each in foil as a barrier against humidity or in plastic wrap to protect them from dry heat. Place them in a resealable plastic bag and place that in a sturdy box cushioned with some sort of packing material, whether crumpled newspaper or magazine pages or even popped popcorn.
Care Package Brownies
- Quick Glance
- 15 M
- 45 M
- Makes 9 brownies
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.
In a large bowl, sift together the flour, cocoa powder, baking powder, espresso powder, and salt.
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.
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.
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. Originally published March 17, 2011.
Recipe Testers' Reviews
Overall, these were everything a brownie should be: cakey, full of chocolate flavor, moist, and a little crunchy. This was an incredibly easy recipe, yielding chocolaty, moist brownies. They were almost too moist on the first day—we managed to keep them for four days, and they continued to get better the longer they sat.
Since these are called “Care Package Brownies” and need to last, the vegetable oil instead of butter makes sense. I had difficulty finding cocoa nibs, but finally found them at Sur la Table for a small fortune. The nibs do add a bit of texture and bitterness that complements sweet chocolate. My testers thought they were small pieces of nuts.
This recipe yielded the perfect crackly outside, and moist, chewy inside that we love from brownies. The chocolate flavor was intense, accented by the addition of the espresso powder. I substituted additional chocolate chips for the cocoa nibs because I couldn’t find them.
I used an 8-by-8-inch pan, and it gave me the size/thickness of brownie that I prefer. This is a great brownie recipe for novices, as it’s easy—there’s no butter to melt and no chocolate to temper.