I admit that I am *not* the Great Definer of All Things Brownie. Not yet. However, as Global Brownie Ambassador, I do qualify as a voting super-power at the Brownie U.N. meetings. And at the recent Brownie G8 conference (held this year in Brussels, Belgium), I was asked to lead a new initiative in Global Brownie Creativity. As part of my new commitment to the G8, I’ve created a new recipe that is sure to create lunchbox cheers in all nations. Yet another way to create worldwide harmony through chocolate. The Belgians just love me. But I digress . . .
In my latest ambassadorial effort, I have deemed that a true Lunchbox Brownie shall meet two standards: 1) PACKABILITY–with no frosting, crumbs, or goo that shall muck up a well-packed lunch, and 2) CRAVEABILITY–with an appearance so drool-able that it shall induce extreme classmate jealousy within a range of two cafeteria tables, with a mug so lovable that it shall be completely nommed even if “the stupid apple” squished it. And it shall be a bonus if the recipe makes it easy to let the kids help.
Fun, fast, packable, craveable. Get ready for the best Lunchbox Brownie ever, as deemed by…me!
1 box brownie mix
Egg, oil, and water as directed on box mix
1 cup plain M&Ms–about 8 ounces, or about 5 regular-size packets (if you can keep your wits about you, consider the extreme-crave-inducing substitutes of peanut-butter M&Ms, pretzel M&Ms, or peanut M&Ms)
Get the kids! By hand or with a spoon, divide the dough into pieces about the size of a half-teaspoon.
Into a larger-sized greased pan (8×11 or 9×13 is a good size), evenly distribute half of the pieces. Save the other half of the dough pieces to put on top of the brownie batter.
Mix your brownie batter, using egg, oil, and water as directed on the box. I like to put one additional egg in my batter, to give a little more volume to the finished brownie–but that’s a personal preference.
Pour all of your brownie batter into the pan, completely covering the cookie pieces.
Now get the other half of the cookie dough pieces and evenly distribute them across the top of the batter, pushing them slightly down into the batter.
Bake brownies for about 20-25 minutes. It’ll look slightly puffed up and still glossy or gooey on top.
Gently remove the pan from the oven and evenly sprinkle the M&M candies onto the ”still mooshy” crust. Work quickly so you can get the brownies back into the oven to finish baking.
Use a spatula to slightly push the M&Ms into the crust. Work quickly, but be gentle.
Quickly return the pan to the oven for an extra 15-30 minutes. (The total baking time will depend on how large your pan is.) When a toothpick comes out almost clean, remove your candy-colored brownies from the oven. I know you’ll be tempted to eat them warm right out of the oven, but these really are BETTER when they’ve cooled. So put up some orange pylons around the pan to keep your begging kids away. Then eat and pack. Or pack and eat. You’ll probably do both.