Gluten Free Walnut Cocoa Brownies in a Jar

The Steps

For the Brownie Mix

1. If using whole/sliced almonds, make the almond meal/flour first. Pour the sliced almonds into a blender and pulse just until it becomes a fine powder (if you pulse too long, it’ll start to turn to almond butter). Sift the ground almonds, discarding any large pieces. Measure out 6 tablespoons of almond flour and set aside.
2. Combine the sweet rice flour, salt, and baking soda in a bowl. Use a wide-mouthed funnel to pour the mixture as the first layer in the quart-sized mason jar. Tip: If you don’t have a wide-mouthed funnel, you can do what I did and roll & tape a piece of paper into a funnel with an opening just slightly smaller than the jar).
3. Carefully use a muddler or a large spoon to evenly pack the flour down. Tip: If you get any flour on the sides as you’re pouring it in, you can use a paper towel to wipe the inside edges before adding another layer.
4. Use the funnel to pour the cocoa powder and espresso powder as the second layer in the jar, again gently using the muddler or spoon to evenly pack it down.
5. Repeat by pouring in the almond meal as the 3rd layer and the sugar as the 4th layer.
6. Fill the remaining jar with about 1 cup chopped diamond walnuts, leaving about an inch at the top.
7. Fill the rest with chocolate chips until tightly packed to the brim.
8. Seal and attach the following directions to the jar.

Printed Directions for Tag

1. Mix the contents of the jar with ¾ cup unsalted butter, 3 large eggs, and 1½ teaspoons vanilla extract. Bake in a parchment-lined 9×13 pan at 350°F for 25-30 minutes.

NOTES