Supplies Needed:
3 Ball jars (#14400-81400) (12 oz.)
3 new lids (don't use old ones)
3 rings (okay to use old ones)
Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars.
Preheat oven to 325 degrees F.
| 1 | cup | unbleached flour |
| 1 | cup | granulated sugar |
| 1/2 | tsp. | baking soda |
| 1/4 | tsp. | cinnamon |
| 1/3 | cup | margarine, room temp. |
| 1/4 | cup | water |
| 3 | Tbsp. | cocoa powder, sifted |
| 1/4 | cup | buttermilk, room temp. |
| 1 | egg | white, whipped |
| 1/2 | tsp. | vanilla |
Place a baking sheet on middle rack and remove top rack from oven. To prepare batter, combine flour, sugar, baking soda, and cinnamon in a mixing bowl. In another mixing bowl, combine margarine, water, cocoa powder, buttermilk, egg white, and vanilla. Stir dry mixture into liquid until well blended. Divide batter among 3 jars (should be slightly less than half full). Carefully wipe rims clean, then place jars on baking sheet (or they will tip over) in the center of the oven. Bake 40 minutes, or until a toothpick inserted in center comes out clean. Keep lids in hot water until they are used. When cakes are done, remove jars which are HOT from oven one at a time, keeping remaining jars in oven. Working quickly, wipe rim, place lid and ring on jar and secure. Place jars on a wire rack: they will seal as they cool. Repeat with remaining jars. Once jars are cooled, decorate lids with round pieces of cloth, ribbons, etc. The brownies in a jar will last 5 months if unopened. Store in refrigerator after opening.