With Halloween out of the way, it's not too early to start planning for the holidays is it? Yes. The answer is obviously yes. You're probably still enjoying the occasional 75 degree picnic at the park and iced tea. I hear you - just bear with me. This isn't like that time your town lined the main drag with holiday lights and tinsel the day after Halloween. Except, okay, it absolutely is, but we all need some holiday cheer.
A great way to woo your friends is to give them this gluten-free hazelnut dark chocolate brownie mix in a jar. Here are four reasons why it makes the perfect gift:
Argument 1: People have lots of desserts over the holidays, why risk giving them a plateful of brownies on the very same day they just baked a loaf of pumpkin bread only to have them go to waste?
Argument 2: You know that saying "give a (wo)man a fish and you feed (her)him for a day; teach a (wo)man to fish and you feed (her)him for a lifetime"? Well this little jar is a forced lesson in brownie making. Your friend will never go hungry again. Also maybe they'll let you bake the brownies together and you, too, can have your very own baking buddy like Alanna.
Argument 3: They're gluten-free but no one will ever taste the difference. Cross my heart.
Argument 4: Brownies are awesome. Who doesn't love a good crackly-topped, chewy, dark chocolate brownie that's got the perfect balance between cakey and fudgy and is studded with roasted hazelnuts? Think nutella in brownie form.
For the Brownie Mix
- 6 tablespoons sweet rice flour (different from "white rice flour" or "brown rice flour")
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 6 tablespoons hazelnut flour
- ¾ cup high-quality dutch-processed cocoa powder (I use Rodelle Organic Baking Cocoa
- 1½ teaspoons espresso powder
- 1½ cup granulated sugar
- 2 ounces chopped dark chocolate
- Approximately 1 cup chopped hazelnuts, roasted
- Need: 1 quart-sized mason jar
- ¾ cup + 2 tablespoons unsalted butter, browned
- 3 large eggs
- 1½ teaspoons vanilla extract
For the Brownie Mix
- 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 (1L). Tip: If you don’t have a wide-mouthed funnel, roll & tape a piece of paper into a funnel with an opening just slightly smaller than the jar). If you get any flour on the sides as you’re pouring, use a paper towel to wipe the inside edges before adding another layer.
- Use the funnel to pour the hazelnut meal as the 2nd layer, cocoa powder and espresso powder as the 3rd layer, and the sugar as the 4th layer. Use a drink muddler to pack the flour and sugar down.
- Fill the remaining jar with 2 ounces chopped chocolate and about 1 cup chopped hazelnuts, pressing down to squeeze in as many hazelnut will pack into the jar.
- Seal and attach the following directions to the jar.
Printed Directions for Tag
- Brown ¾ cup + 2 tablespoons unsalted butter. Mix contents of jar with cooled browned butter, 3 large eggs, & 1½ teaspoons vanilla. Bake in a 9x13 pan at 350°F for 30-35 minutes. Sprinkle with flaky salt. Let cool & enjoy!