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Everyone needs an easy DIY from-scratch homemade brownie mix in a jar. One that tastes better than the store bought processed version, whips up super quick, and doesn’t use any special ingredients.
I’ve long been looking for the perfect brownie recipe and have tried out numerous different ones (oh, darn, mom, we have to try another brownie recipe tonight, said no child ever). Yeah, it was real tough taste testing let me tell you.
But it had to be the perfect recipe. No melting chocolate over a double broiler (now, I do love a good ganache, but when I’m in a hurry or want to give the mix as a gift, ain’t no one got time for that in their brownies today)
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I much prefer to give gifts I can make, that people will enjoy, and they will consume and use. And those are the ones I like to receive, anyone else?
Be forewarned, these are addicting. Like ooey-gooey fudge can’t eat just one, unless it’s one whole pan.
When doing mixes in jars, wide mouth is your friend. Actually, wide mouth is also your friend when eating said brownies…
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Wide mouth Mason jar, really, can you ever have too many of these wonderful things?
Funnel-If you don’t want flour and sugar glitter on your kitchen counter, you’ll also want to use a funnel. A canning funnel works great. I’ve got my eye on this stainless steel one, because the less plastic the better (I tend to break plastic), but whatever you have will work.
In the jar:
3/4 cup cocoa powder (best deal I’ve found is this 2 pound raw cocoa powder)
1 and 1/4 to 1/2 cup sugar (I use evaporated cane juice and you can’t tell the difference from regular sugar)
1 cup flour
1/8 teaspoon sea salt
1/2 cup semi-sweet chocolate chips (or more if you’re a die hard chocolate fan)
You can choose to layer these ingredients or just dump them all in together.
1 cup melted butter (for dairy-free folks, 2/3 cup melted coconut oil)
2 teaspoons vanilla extract (we make our own around here How to Make 6 Homemade Extracts)
Preheat oven to 350 degrees. Add above liquid ingredients to dry ingredients and mix it all up. Pour into an ungreased 8×8 pan (parchment paper is your friend and is what I line my pans with). Bake for 30 to 35 minutes. Take it out while it still seems kind of almost gooey in the center. The magic happens in this recipe by not over baking them. Let cool before cutting.
Feel free to double the recipe for 9×13 pan, but remember, I warned you, it’ll be hard not to eat it all at once.
Now, I’m off to make this again, because looking at these photos is taking all my self-control to not lick the screen.
Are you giving gifts in jars this year?
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.