My brain is saying to me ‘M.? Now that you’ve had the idea to bake some spicy brownies in jars, why would you bake your spicy brownies in anything else?’
Touché, brain. Touché…
I could say that I enjoy serving desserts in jars because I always have so much canning supplies hanging around.
I could tell you that desserts in jars are pretty.
And I could say that desserts in jars are, like, ecologically sound.
The truth is that serving sweet stuff in jars simply keeps other people’s spoons out of my stuff.
Get away, sharing people, this is my brownie! And since I couldn’t build a moat around it, I baked it inside glass walls! I love you, but advise that you get your own spicy brownie in a jar! I just think that things will work out better that way!
When it comes to constructing my glass-encased sweets, I like to build from the bottom up. I recently read an interview with a Texan pastry chef, and she said that she liked to create a ‘dessert experience’ by requiring the eater to dig down into their serving vessel with their spoon and come up with a layered bite of goodness.
Sing it, sister. I couldn’t agree more.
And because you’re baking these brownies inside tall, wide-mouth pint-sized jars, you’re going to have a lot of space available for layering away.
Nuts? Go for it!
Fresh fruit? Don’t mind if you do!
A drizzle of caramel sauce? But of course!
Freshly whipped cream? Oh, yes I did!
The sky is the limit, friends. You can even bake these babies off and set up a brownie topping bar!
M.: Brownie topping bar?!? You’re en fuego, brain! Now please step away from my brownie jar.
Ancho Brownies Baked In Jars
1/4 c. unsalted butter, softened
1 c. light brown sugar, tightly packed
2 large eggs
1 c. Chobani low-fat plain Greek yogurt
1 tsp. vanilla extract
1 c. all-purpose flour
1/2 c. unsweetened cocoa
1 tsp. baking powder
1 tsp. ancho chile, ground
1 tsp. instant espresso powder
1/2 tsp. canela, ground (ground cinnamon may be substituted)
1/4 tsp. salt
whipped cream, nuts, caramel and/or fruit for topping (optional)
Special Equipment: You will need 5 wide-mouth, pint-capacity glass canning jars for this recipe.
Preheat oven to 350°.
Cream the butter and sugar together in a large bowl. Beat in the eggs, yogurt and vanilla extract, mixing until just combined. Carefully beat in flour, cocoa, baking powder, ancho chile, espresso powder, canela and salt, again mixing until just combined. Divide batter evenly between 5 pint-sized canning jars and arrange on a rimmed baking sheet. Bake brownies for 35-38 minutes or until brownies are puffed and cracked on top and just a few crumbs adhere to a cake tester inserted in the middle of one. Remove and set aside to cool slightly or (carefully because the glass will still be hot) serve with the toppings of your choice immediately.
YIELD: 5 large brownies in jars
This post is sponsored by Chobani. While I did not receive compensation for this post, I was given free product for review. All opinions included herein are my own, and, as always, I only write about food and products that I personally truly love.