Serves: 8
Total Calories: 249
Well grease two 1-pint straight-sided wide-mouth canning jars line the bottom of each jar with waxed paper. Set aside.
In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside.
In a medium saucepan combine butter or margarine, water, and cocoa powder heat and stir till margarine is melted and mixture is well blended. Remove from heat stir in flour mixture. Add buttermilk, egg and vanilla beat by hand until smooth. Stir in nuts.
Pour mixture into the prepared canning jars. Cover the jars tightly with greased foil. (Place greased-side down on each jar).
Place jars in a 3 1/2, 4, 5, or 6-quart crockpot with liner in place. Cover cook on high heat setting for 2-3/4 to 3 hours or until cakes spring back when touched and a long wooden toothpick inserted near the centers comes out clean. Remove jars from cooker cool 10 minutes. Unmold cakes remove waxed paper. Serve warm or cool with ice cream.
WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.
If you want to seal them up and store them in your pantry, remove jars from the oven one at a time, wipe rim of jar clean:
put on lid and ring and screw on tightly. Jars will seal as the cake cools. Store like canned goods.
If you'll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid) and put it on top of the lid, then screw on the ring. Make sure you screw the lid on very tightly.
This Crockpot Brownie Cakes in a Jar recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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