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Brownies In A Jar

Brownies In A Jar

For a gift of brownies in a jar, fix up the dry ingredients to delicious brownies in the order noted. You will create an attractive and tasty gift treat. Great for gift-giving any time of the year!

Did you know? Fannie Farmer, the First Lady of American Cookery, published the first written recipe for brownies in 1896.


2-1/4 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup chopped pecans
1-1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt


Pour sugar into a clean and dry one quart jar. Press down firmly. Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.

Attach the following directions to the jar:

Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and four slightly beaten eggs or egg substitute equal to four eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.

Nutrition Information

Recipe makes 2 dozen.

Brownie History

The word "brownie" first appeared in the 1896 Boston Cooking School Cookbook, to describe molasses cakes baked in small, individual tins. An early recipe was published in the Sears Roebuck 1897 catalog. Some sources suggest that it was also at the Columbian Exposition that new chocolate baked good was introduced. As the story goes, the wealthy socialite Mrs. Bertha Potter Palmer:

...asked her chef at The Palmer House Hotel in Chicago to create a dessert that could be tucked into a box lunch for ladies to eat while attending the Columbian Exposition. The result was a super-rich, fudgy-chocolate confection – the Palmer House brownie. The brownie remains on the hotel’s menu, but the name of the creative chef, alas, is lost in antiquity. These brownies, possibly the first ever made, included significant amounts of chocolate, butter, and sugar, as well as cake flour and eggs. Interestingly, they were also topped with walnuts and an apricot glaze. They are still served today at what is now The Palmer House Hilton in Chicago. Many who have searched for the origin of the name for chocolate brownies have suggested that it was inspired by Palmer Cox’s widely enjoyed illustrated children’s text The Brownies: Their book, published in 1887, though this has yet to be definitively proven.

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