• Brownies in a jar (Lyndey Milan's Baking Secrets)

Layering all the dry ingredients in a jar makes for an attractive and heartwarming gift! 






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  • 1½ cups (275 g) brown sugar, firmly packed 
  • ¾ cup (110 g) plain flour
  • ¾ cup (75 g) good quality cocoa powder
  • ½ cup (60 g) whole pecans
  • ½ cup (95 g) white chocolate chips
  • ½ cup (40 g) desiccated coconut
  • 3 lightly beaten eggs
  • 200 g very soft butter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. To give as a gift, layer the dry ingredients in a jar, and give with a copy of the instructions.

2. To make brownies, pre-heat oven to 160°C. Line the base of an 18 cm x 28 cm cake tin with baking paper. 

3. Place all dry ingredients in a large mixing bowl and gently mix in eggs and softened butter until it makes a very thick batter. 

 Pour batter into lined cake tin and smooth the top with a small offset spatula.

4. Bake for 30 minutes or until firm and a knife inserted in the centre comes out cleanly.

5. Leave in tin to cool completely and then cut into 18 pieces.