I’ve said it once and I’ll say it again: Lunch deserves dessert, too. It’s that little bit of something sweet that we all—okay, I—crave around 2 pm to power through the rest of the day.
The best lunch desserts are travel-ready and easy to surreptitiously eat while on a conference call (or won’t sprinkle your keyboard with crumbs), which is why I’m a big fan of packing brownies in my lunch bag. And for the best brownie of all? Combine it with another lunchtime classic: PB&J.
Warm, gooey chocolate gets cozy with raspberry jam and silky peanut butter in this pairing from British vegan chefs Henry Firth and Ian Theasby in their new cookbook, BOSH!.
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“The tart, sweet jam contrasts with the earthy peanut and complements the sticky chocolate,” they write. “Be careful not to overcook the outside—under is better than overdone with this one.”
To ensure the right texture, keep an eye on the oven and pull them out once they have a soft, even jiggly, center. Then let the brownies cool to room temperature so they set enough to slice. The recipe makes 12 brownies—more than enough for a lunch dessert every day for you and a lucky coworker.