Mint brownie mix
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A brownie mix layered in a quart jar with a gift tag listing the eggs, water, oil and vanilla to add. Keeps up to 6 months sealed.
Ingredients
Jar (layer in this order)
- 1 cup + 2 Tablespoons flour
- ⅔ cup packed brown sugar
- ⅔ cup sugar
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cups cocoa
- ½ cups chocolate chips
- ½ cups chopped walnuts (optional)
To bake (gift tag)
- 2 eggs
- ¼ cup water
- ⅔ cup oil (vegetable, coconut, olive, or avocado)
- 1 teaspoon vanilla
Equipment
- mason jars
- zip-top bags
- 9-inch square pan
- mixing bowl
Directions
- Put the ingredients into a 1 quart canning jar or a quart-size zip-top bag in the order listed.
- Gift tag directions: stir the jar contents together with 2 eggs, ¼ cup water, ⅔ cup oil, and 1 teaspoon vanilla.
- Pour into a greased 9-inch square pan.
- Bake at 350 degrees for 35 to 40 minutes, until a toothpick comes out clean.
- Let cool completely before cutting.
Notes
Keeps up to 6 months sealed at room temperature. Swap ⅔ cup melted butter for the oil for fudgier brownies. Gluten-free: 1-to-1 GF flour blend with xanthan gum (or add ¼ teaspoon xanthan gum). Note on the tag whether walnuts are included. Prep 10 minutes, bake 40.
Nutrition
Serving: 43g | Calories: 152kcal | Carbohydrates: 30g | Protein: 2.3g | Fat: 3.6g | Saturated Fat: 2.3g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 165mg | Potassium: 90mg | Fiber: 1.6g | Sugar: 22g | Vitamin A: 34IU | Vitamin C: 0mg | Calcium: 34mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 16 servings from the whole mix with 2 eggs, ¼ cup water, ⅔ cup oil (vegetable, coconut, olive, or avocado), 1 teaspoon vanilla; ⅓ cups cocoa counted as unsweetened cocoa, ½ cups chocolate chips counted as semisweet chocolate, ⅔ cup oil (vegetable (the first choice counted). Brands and portions vary, so use it only as an approximation.
