Brownies in a Jar
Author/Submitted by: Helen Aspiras of San Francisco, CA.,
Reprinted in The Sacramento Bee 11/12/97
pint-size wide-mouth canning jars, rings, and lids
unsweetened cocoa powder,
at room temperature
Preheat oven to 325 F. Place a cookie sheet on the middle rack; remove top rack.
Combine flour, sugar, baking soda and cinnamon in a mixing bowl. In another mixing bowl, combine margarine, water, cocoa powder, buttermilk, egg and vanilla. Add to flour mixture. Divide the batter among the three jars. Wipe rims clean, then place jars on cookie sheet in the oven. Bake for 45 minutes without lids.
When cakes are done, remove from oven one at a time. If rims need cleaning, use a moistened paper towel. Place lids on jars and screw rings on tightly. Jars will seal as they cool. With a good seal, this cake will keep for up to a year. To serve, slide a knife around the inside of the jar to loosen and slide cake out. Makes 3 1-pint jars, about 5 slices per jar.
Sterilize jars, lids and rings in boiling water for 10 minutes. Let the jars air dry, leaving lids and rings in the hot water until ready to use. Generously grease inside the cooled jars with margarine.
Be sure to use only tempered wide-mouth canning jars. If the jar
has a neck, your cake will not come out.