Everybody loves brownies and everybody loves presents, so why not combine the two? Gifts in a jar
make holidays so easy, and these are just delicious!
1. Preheat oven to 325 F degrees. Prepare Mason Jar Recipes:
2. Sterilize two 1-pint straight-sided wide-mouth canning jars (specifically made for canning jams and jellies), lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until ready to use.
3. In a small bowl stir together flour, sugar, baking soda and cinnamon. Set aside.
4. In a medium saucepan combine butter or margarine, water and cocoa powder.
5. Heat and stir until butter or margarine is melted and mixture is well blended.
6. Remove from heat, stir in flour mixture.
7. Add buttermilk, egg and vanilla, beat by hand until smooth.
8. Stir in nuts.
9. Pour mixture into the prepared canning jars, place jars onto a cookie sheet.
10. Bake at 325 F degrees for 35-40 minutes or until a pick inserted deep into each cake comes out clean.
11. Remove cakes from the oven, one at a time.
12. Place a lid, then a ring onto the jars and screw down tightly.
13. Place jars onto your counter to cool. You'll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids. They shouldn't move at all, that means they've sealed. This recipe makes 2 jars.
Notes
Store cakes in a cool, dark place. They should last up to a year. I don't know, they've never lasted that long around here!
If you'd like to decorate the jar, place a wad of cotton in the center of each lid. Cut a piece of decorative cloth with pinking shears about 3 inches larger in circumference than the lid. Place that cloth on top of the cotton. Screw the ring back on (by this time the rings can be removed as the lids should be sealed). Use your imagination when decorating. A hot glue gun works wonders (dried flowers, ribbon, etc).
These make WONDERFUL Christmas gifts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 830 | ||
Calories from Fat: 800 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.9g | 119 % | |
Saturated Fat 50.3g | 251 % | |
Monounsaturated Fat 23.3g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 297.6mg | 92 % | |
Sodium 28516mg | 983 % | |
Potassium 248.8mg | 7 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 3.3g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 830
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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