Allergen Information: Free of Dairy, egg, soy, yeast. Can be made nut-free, corn-free. Can be made gluten-free with all purpose gluten-free flour blend. *soy-free if the chocolate chips and bars is free of soy. Ingredients: 1 16 oz, 2 cup Mason Jar. Makes 8.5 by 4.5 inch bread pan, 1 inch thick. Use any thick pan or stoneware pan or make 2 mini loaves. Jar: 1/2 cup + 2 Tbsp Spelt flour (2 Tbsp less than 3/4 cup) 1 Tbsp flaxseed meal 1/4 tsp fine sea salt 2 Tablespoons almond or cashew meal(grind with some Oats or cornstarch to reduce chances of becoming nut-butter), or use spelt flour 1 Tablespoon cornstarch or arrowroot starch (optional) 1/8 tsp baking powder 1/8 tsp baking soda 1/2 cup + 2 Tbsp ground raw sugar (or maple sugar or any other fine sugar) 1/4 cup cocoa powder 1.5 oz 70% Dark Chocolate Bar(I used 1/2 a Theo bar(42 gms), or 1/4 cup chocolate chips) 1/4 cup choc chips (these get added to batter) To be added later: 1/4 cup oil or vegan butter (3 Tbsp will work too) 1/4 cup non dairy milk (or 3 Tablespoons milk + 1 Tablespoon maple syrup) Method: Make the Jar: Mix the flaxmeal, salt, baking soda, baking powder, almond meal and cornstarch into the Spelt flour. Layer the Spelt, cocoa powder, sugar evenly. Top the layers with the dark chocolate bars and the 1/4 cup chocolate chips. Instructions on the jar: In a bowl, add warm-hot 1/4 cup non dairy milk. Remove Dark chocolate tabs from the jar, add to milk and mix until melted. Add the 1/4 cup(or 3 Tbsp) oil/butter and mix to combine. In another bowl, empty the rest of the dry ingredients from the jar. Whisk well. Add the melted chocolate mixture to the dry ingredients. Mix just enough to combine. Press and spread batter evenly into parchment lined or greased pan. Bake at preheated 365 degrees F for 31-33 minutes. Brownies are done when a toothpick inserted one inch from the corner comes out almost clean. Store in an airtight container when cool. For longer shelf life(if the brownies actually last more than 2 days) store in refrigerator. Warm before serving. Notes: Baking time depends on ovens. Smaller pans will need less time to bake. Eat them once cool enough to handle. Do not Overbake. Trust me, you would rather eat it with a pudding center, than the crusty hard edges. If a toothpick from the center comes out clean, they are over baked and might become hard after cooling. Warm them in the microwave or oven to soften, top with your favorite ganache, salted caramel and/or ice cream and serve. Brownies are done when a toothpick inserted 1 inch from the corner comes out almost clean, 2 inches from the corners for a larger pan. The center might look liquidy but it will continue to bake outside for another 5 minutes. Double the ingredients for a 8 by 8 brownie pan. I use a combination of oils, virgin coconut, extra virgin olive oil or vegan butter(Use any 2 of these, 1/8 cup each to make the total 1/4 cup oil). The oils, butter melt easily when combined with the warm melted chocolate. If making the brownie from scratch, then add the flaxmeal into the wet ingredients. Mix, let sit for 5 minutes and then add the rest of the whisked dry ingredients. Single Serve Brownie Mix in a jar. Mix, Bake, Serve in the Jar Ingredients: 1 4 oz Jar 1.5 Tbsp Spelt flour or other flour (easily gluten-free with any gf flour) pinch of baking powder pinch of baking soda pinch of salt 1.5 Tbsp ground raw sugar or other fine vegan sugar 1 tsp cocoa powder 1/2 tsp flax seed meal 1 Tab 70% Dark Chocolate or 2 tsps chocolate chips, (or use 80% or 90% Dark chocolate) 2 tsps chocolate chips To add: 1 tsp oil 2 tsps non dairy milk Method: Assemble the Jar: Whisk the baking soda, baking powder, salt, flaxmeal into the flour. Layer the flour, sugar, cocoa powder. Top with the Dark chocolate tab, and chocolate chips. Instructions on the jar: Remove dark chocolate bar from the jar or half of the chocolate chips. Give the rest of the ingredients in the jar a quick whisk. In a bowl, heat up 2 tsps milk so it is hot, add the removed dark chocolate and mix to melt. Add oil and mix to combine. Add this to the jar and mix to combine. (add a few drops more milk if the mixture is too stiff). Bake jar in pre-heated 365 degrees F for 15-19 minutes or microwave for 35 seconds. Let cool slightly before digging in.