Batch-making Christmas gifts has never been easier than with these easy chocolate brownie jars. More of a production line than a recipe, the dry ingredients are layered in 1 litre glass containers ready for the recipient to just add eggs and melted butter. The result is a gloriously gooey and rich confection, punctuated with dark chocolate chunks and crunchy almonds for the perfect afternoon treat; they taste even better on the second day, if they last that long. There is also plenty of room left in the jar if you wish to add a handful of dried cranberries or raisins and maybe a little mixed spice for some festive flavours.
Ingredients (to fill a 1 litre jar)
200g dark chocolate, chopped
150g caster sugar
150g golden sugar
75g plain flour
40g cocoa powder
25g flaked almonds
- Roughly chop the chocolate and set aside.
- Add the ingredients to the jar as follows, spooning them in carefully and occasionally shaking the container gently to even out the layers; flour, cocoa, white sugar, golden sugar, almonds and chocolate chunks.
- I find it useful to keep a clean tea towel close to hand so you can wipe the inside of the jar in between layers; the cocoa in particular likes to stick to the glass. If you fancy changing the ingredients, such as using milk chocolate chips or walnuts for example, always place the largest ingredients on top, as the finer ones will filter down.
- Pack any remaining space left in the top of the jar with some scrumpled up baking paper, just to stop anything moving around too much.
- Label the jar with the following cooking instructions. “Preheat the oven to 180 degrees and line a 20.5cm square tin. Melt 125g butter and allow to cool, stir in 3 beaten eggs and add the contents of the brownie jar. Stir well and then bake for 18-20 minutes until dry on top but still squidgy inside! Allow to cool for at least 3 hours before slicing.”
