- 300 g self-raising flour
- 2 t salt
- 400 g organic sugar
- 110 g cocoa powder
- 400 g organic pecan nuts
- 200 g cranberries
Combine the flour and salt. Pour half the flour into a 1.5-litre jar that is clean and dry. Press down firmly. Add half the sugar and, again, press down firmly. Add half the cocoa powder. Pour in the pecan nuts and cranberries, making sure they are evenly layered in the jar.
Continue layering using the remaining flour, sugar and cocoa powder. Place a paper doily over the lid and secure with a pretty ribbon to which you can fasten a card with the baking instructions.
To bake the cranberry brownies: Empty the jar of brownie mix into a large bowl and mix well. Add 345 g butter and 8 free-range eggs, lightly beaten. Mix until blended. Spread the batter into a lightly greased or sprayed baking tin. Bake at 180°C for 30 to 40 minutes. (Use a baking pin to test whether or not they are ready).
Cool in the tin then cut into equal squares. Dust with icing sugar and serve.
Layered in a large glass jar, the mixture for these delicious brownies can be dressed up with a pretty ribbon, to which the baking instructions should be attached.