Ultimate Brownie in a Jar

This brownie is the based off of Baked‘s brownie in their first cookbook.  However, I’ve adjusted it and stuck it in a jar to give someone as a gift.  Like, super amazing brownies that you give to someone in a jar and they can make… whenever they want.  It’s super awesome (if you ask me.)

In a 1 quart jar pour in 1c white sugar followed by 1c brown sugar.  Chop very finely 11oz dark chocolate. Add that to the jar.  Add in 1T instant espresso or coffee powder.  Put lid on jar.  In a bag put 1 1/4 c flour and 1 t salt.  Close bag and tie it around the jar with these instructions:

Ultimate Brownies

You will need 1c butter, cut into 1T squares, 5 eggs and the contents of this jar.

Preheat oven to 350 degrees.  Butter a 9×13 pan.

Simmer water in a saucepan over medium heat.  Remove powder mixture from jar.  Empty jar into a large bowl and add in butter cubes.  Put the bowl on the saucepan and let contents melt together, stirring with a scraper as needed.

When chocolate & butter has melted together, take it off of heat.  Let cool for 10 minutes.  Add in  3 eggs and stir until completely incorporated, then do the same with the last two eggs.  Add in flour packet and mix in until combined.

Pour into 9×13 pan.  Bake in oven for 30 minutes.

Caramel Sauce

1c sugar
6T butter
1c cream

In a heavy bottomed pan with high sides pour in a thin layer of sugar. Cook over medium to medium-high heat until sugar begins to melt. Lightly mix it around so that the sugar doesn’t burn, but not so much that big lumps form. (Big lumps take longer to melt, which is not optimal.) When it is all liquid cook it until it is as dark as you want it to be without it burning. (This really depends on how high your tolerance for culinary risk is. It’s a very thin line between liquid sugar and burned sugar. If it starts to smoke, turn off the heat immediately. Until then, it’s anybody’s game.)

When sugar is as dark as you would like it to be, take it off heat and add in butter. Stir it in small circles in a big circle around the outside of the pan until butter is entirely combined.

Chocolate Truffles

8oz dark chocolate, chopped
8oz milk chocolate, chopped

1 1/3 cream
11T great butter
2T – 1/4c booze or flavored vinegar (optional)
1c cocoa power

Line a 9×13 pan with plastic wrap.

Melt chocolates in a large bowl over a saucepan, until liquid. Remove from heat and add in cream, stirring in small circles around the edge of the pan. Use stick blender to add in butter 1T at a time. Add in next T of butter as soon as the last one is incorporated. Add in booze until it reaches desired flavor. Pour into 9×13 pan. Stick in refrigerator overnight.

Flip truffle mixture out onto another plate or pan. Cut into 1″ squares. Roll each square until it’s in a rough spiracle shape. Toss in cocoa powder. Put onto parchment lined cookie sheet and chill. Serve to someone you want to make happy!

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