Gift in a Jar: Walnut Cocoa Brownies {gluten-free}

recipe by: Sarah Menanix

yields: x13 pan of brownies

5 from 1 review

For the Brownie Mix

6 tablespoons sweet rice flour, also called mochiko; do not substitute white or brown rice flour
½ teaspoon kosher salt
½ teaspoon baking soda
¾ cup unsweetened Dutch-processed cocoa powder
1½ teaspoons espresso powder
6 tablespoons almond flour
1½ cup granulated sugar
Approximately 1 cup chopped Diamond walnuts
1-2 tablespoons dark chocolate chips
Need: 1 quart-sized mason jar

Add-ins

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).
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.
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.
Repeat by pouring in the almond flour as the 3rd layer and the sugar as the 4th layer.
Fill the remaining jar with about 1 cup chopped diamond walnuts, leaving about an inch at the top.
Fill the rest with chocolate chips until tightly packed to the brim.
Seal and attach the following directions to the jar.

Mix the contents of the jar with ¾ cup melted unsalted butter, 3 large eggs, and 1½ teaspoons vanilla extract. Bake in a parchment-lined 9x13 pan at 350°F for 25-30 minutes.