Desserts Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chocolate Brownies in a Jar
Rich, fudgy chocolate brownies made from a layered dry mix that makes a charming gift in a jar.
Contains common allergens
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Instructions
6 steps- 1
If making the jar mix, whisk together the flour, cocoa powder, baking powder, and salt, then layer the sugar, pecans, and flour mixture in a 1-quart jar, wiping the inside clean after adding the cocoa.
- 2
When ready to bake, preheat the oven to 350°F (175°C) and spray a 9x13-inch baking pan with nonstick spray.
- 3
Empty the jar of dry mix into a large mixing bowl and use your hands to blend it thoroughly.
- 4
Add the melted butter, beaten eggs, and vanilla, and mix until completely blended and the batter is smooth.
- 5
Spread the batter evenly into the prepared pan and bake for about 30 minutes, until the top is set and a toothpick inserted near the edge comes out with moist crumbs.
- 6
Cool completely in the pan, then cut into 2-inch squares.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving190
Calories
2 g
Protein
26 g
Carbs
9 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The brownie is an American invention, with the earliest printed recipes appearing in New England and Midwest cookbooks around 1906. The 'brownie mix in a jar' concept emerged as a popular gifting trend in the 1990s, when home crafters discovered that layering dry baking ingredients visually in wide-mouth mason jars made an attractive, shelf-stable holiday gift. The format spread through church bazaars, school fundraisers, and gift guides, eventually appearing in mainstream food media as a clever way to give someone the joy of baking without front-loading all the work.
Listahan note
This version assembles the dry ingredients in a jar for gifting or convenience, and calls for a straightforward wet-ingredient addition method that produces a dense, fudgy brownie with a slightly crinkled top.
Technique cues
- Melted butter (rather than creamed butter) is the correct technique for fudgy brownies: the liquid fat coats the flour proteins before mixing, limiting gluten development and producing a dense, moist crumb rather than a cakey one.
- Do not overmix once the eggs are added; brownie batter needs only enough stirring to incorporate the dry ingredients -- overworking develops gluten and produces a tough, cakey result instead of the desired fudge texture.
- The internal temperature of fully baked brownies reads 195-210F; a toothpick test is less reliable for brownies than for cake because the target is slightly underdone-looking -- a few moist crumbs on the pick are correct, not raw batter.
Kitchen flow
- Parallel prep
- While the oven preheats, melt the butter and let it cool, and beat the eggs so the wet ingredients are ready the moment the jar is emptied into the bowl.
- Make-ahead
- The jar of dry ingredients can be assembled weeks in advance and stored in a cool, dark place; attach a card with the wet-ingredient list and baking instructions.
- Leftover move
- Crumble leftover brownies over vanilla ice cream, or warm a square for 20 seconds in the microwave and serve with a pour of heavy cream.
- Cleanup rhythm
- Line the baking pan with foil or parchment with overhanging sides; lift the entire brownie slab out after cooling to cut on a board, leaving a nearly clean pan.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1/2 cup unsweetened cocoa powder
primary chocolate flavor
Purpose: Cocoa powder delivers intense, pure chocolate flavor and contributes to the dense structure of the brownie without adding extra fat.
Handling: Sift if clumped; cocoa powder lumps do not fully dissolve in batter and leave bitter, dry pockets in the finished brownie.
Adaptation: Dutch-process cocoa can replace natural cocoa for a darker, less acidic result; reduce baking powder by half if using Dutch-process.
2 1/4 cups granulated sugar
sweetener and moisture retention
Purpose: Sugar in brownies does more than sweeten -- it retains moisture and contributes to the crinkled, shiny top crust characteristic of classic fudgy brownies.
Handling: No special prep; measure accurately as excess sugar produces overly sweet, greasy brownies.
Adaptation: Up to half the sugar can be replaced with packed light brown sugar for a more complex, molasses-forward flavor.
2/3 cup chopped pecans
texture and richness
Purpose: Toasted pecans provide a buttery crunch that contrasts with the dense, fudgy brownie crumb.
Handling: Toast briefly in a 350F oven for 5-7 minutes before adding to the jar; toasted nuts have a deeper flavor and do not soften into the batter as readily.
Adaptation: Walnuts are the traditional substitute; omit entirely for a nut-free brownie (the recipe does not need structural adjustment).
3/4 cup butter or margarine (melted)
fat base and fudginess
Purpose: Melted fat is what distinguishes fudgy brownies from cakey ones; it creates a dense, moist structure rather than a light, aerated one.
Handling: Melt and cool slightly before adding eggs; adding hot butter to eggs can partially cook them and create curdled batter.
Adaptation: Refined coconut oil replaces butter 1:1 for a dairy-free version; the flavor is neutral when refined.
4 large eggs (slightly beaten)
structure and binding
Purpose: Eggs provide the protein network that gives brownies their structure while also contributing to the glossy, crackled top via egg proteins reacting with sugar during baking.
Handling: Beat lightly just until yolks and whites are combined; do not whip air into them, which would produce a cakey texture.
Adaptation: No reliable egg replacement maintains the classic brownie texture; for egg-free baking, a dedicated eggless brownie recipe will produce better results.
Technique notes
- Add the eggs one at a time to the butter-sugar-cocoa mixture and stir thoroughly between each addition; this gradually builds the emulsion that gives brownies their characteristic dense, satiny texture.
- Bake in a light-colored metal pan if possible; dark pans absorb more heat and can overcook the edges before the center is done, producing a dried-out perimeter.
- Allow brownies to cool completely in the pan before cutting; warm brownies are structurally incomplete and will smear rather than cut into clean squares.
Ingredient swaps
- Nut-free direction
- Omit the pecans entirely or replace with an equal volume of semi-sweet chocolate chips for nut-free households.
- Gluten-free direction
- Replace all-purpose flour with a 1-to-1 gluten-free baking blend; brownies tolerate this swap better than most baked goods due to their high fat-to-flour ratio.
- Dairy-free direction
- Replace butter with refined coconut oil or vegan butter at the same quantity; margarine (non-dairy varieties) is also listed in the original recipe and works directly.
Serve alongside
- vanilla bean ice cream
- fresh raspberries with a dusting of powdered sugar
- salted caramel sauce for dipping
- cold whole milk
- dark-roast coffee or espresso
- cold brew with a splash of cream
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store baked brownies at room temperature in an airtight container for up to 4 days; place parchment between layers to prevent sticking.
- Refrigerate for up to 1 week; bring to room temperature for 20-30 minutes before serving, or microwave individual squares for 10-15 seconds.
- Freeze individually wrapped brownies in a zip-lock bag for up to 3 months; thaw at room temperature for 1-2 hours.
Equipment
- wide-mouth quart mason jar (for the mix)
- 9x13-inch baking pan
- parchment paper or aluminum foil
- large mixing bowl and whisk
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