This recipe is requested every year, and everyone I speak to says it's
a favorite when given!
Sand-Art Brownies
Makes 12 Quart Jars
12 Quart-size Jars with lids and rings
12 oz. Cocoa
42 oz. Chocolate Chips
42 oz. Vanilla/white chocolate Chips
32 oz. Chopped Walnuts or Pecans
50 oz. Brown Sugar
5 lb. All-purpose Flour
5 lb. Granulated Sugar
Note: You can also break up white chocolate into tiny chunks in place of chips
Layer in a quart jar in the order given, leveling the ingredients as
you layer:
3/4 tsp. Salt
1/2 cup + 1/8 cup All-purpose Flour
1/3 cup Cocoa
1/2 cup All-purpose Flour
2/3 cup Brown Sugar
2/3 cup Granulated Sugar
1/2 cup Chocolate Chips
1/2 cup Vanilla Chips
1/2 cup Chopped Nuts
Make sure the jar is full to the top. Cover the lid with a 7
1/2-inch
circle of fabric tied with ribbon or raffia. Finish with a tag that
includes liquid ingredients and baking instructions as follows:
To Prepare Brownies: In a large mixing bowl,
combine the contents of the quart jar with 3 well-beaten eggs,
2/3 cup vegetable oil, and 1 teaspoon vanilla extract. Stir well to
combine all ingredients.
Pour Batter into a well-greased 9x13-inch cake pan and
bake in a pre-heated 350 degree oven for 30 to 35 minutes.
Cool and cut into squares!
