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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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The home economics teacher at the school where I work shared these moist, fudgy brownies with me, relates Carin Rounds of Boonville, New York. Attach the recipe to a jar of the lovely layered mix, and you have a super-easy gift for any occasion. Ingredients:
1/3 cup chopped nuts |
1/2 cup semisweet chocolate chips |
1/3 cup flaked coconut |
2/3 cup packed brown sugar |
3/4 cup sugar |
1/3 cup baking cocoa |
1-1/4 cups king arthur unbleached all-purpose flour |
additional ingredients: |
3 eggs |
2/3 cup canola oil |
1 teaspoon vanilla extract |
Directions:
1. In a 1-qt. glass container, layer the first seven ingredients in order listed, packing well between each layer. Cover and store in a cool dry place for up to 6 months. Yield: 1 batch (4 cups total).
2. To prepare brownies: In a large bowl, whisk the eggs, oil and vanilla. Stir in brownie mix (batter will be thick). Spread into a greased 8-in. square baking pan. Bake at 350° for 27-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 2 dozen.
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