Brownies on the Go :: in a jar, in a car, on a train, in the rain…

but I would not, could not from a box. And really – there is no need to eat “boxed-mix brownies” when homemade is so very easy and crazy delicious. So with this tasty truth, I am squeezing in a bonus recipe in my recent “Tasty Meals for Tired Travelers” series.

While in NM for Spring Break,  we celebrated our middle boy’s 12th birthday. Based on our full days of skiing in a remote part of civilization, I knew that purchasing an appropriate birthday treat would be nearly impossible. And, a little quirky fact about me :: I like to home-make all of their birthday treats. It’s a true labor of love for me; I am always a little sad when I don’t get to bake my babies birthday dessert.

Even in light of my quirks, after a long, tiring day of skiing, homemaking a cake really is out of the question for this old gal. So, I planned ahead and packed the shortlist of brownie ingredients to go.

Here is what makes this recipe so very easy & portable ::

When you find yourself making one batch of brownies, go ahead and measure out the dry ingredients & sugar for 2 or 3 additional batches. Store the ingredients in an airtight container until the moment the need strikes and you are on your way to the best & speediest brownie batch you have ever whipped up!


After measuring out all of the dry ingredients ((and some chocolate chips)) all I needed to add was melted butter and eggs.


Into the oven it goes for about 45 minutes.


How amazing do these look?? And I bet you can imagine the glorious smell — chocolate heaven!


A quick buttercream ((which is one of my most favorite things to whip up)) and a hefty dash of sprinkles makes these brownies birthday-ready!


Happy Birthday to the Brod!

Birthday Brownies ((to go)) for Busy Travelers
Serves 12
Classic homemade brownie perfection is made even easier by storing the dry ingredients in a jar! Simply add the wet ingredients, stir, bake and enjoy!
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Prep Time
5 min
Cook Time
45 min
Prep Time
5 min
Cook Time
45 min
Dry Ingredients
  1. 1 1/2 c pure cane sugar
  2. 6 heaping T cocoa powder (I use the best quality I can find - it makes a difference)
  3. pinch of salt
  4. 2 1/3 c flour
  5. 1 c chocolate chips
Wet Ingredients (when ready to bake)
  1. 1 1/3 sticks melted butter (I always use salted butter)
  2. 2 t good vanilla extract (like McCormick))
  3. 2 eggs
  1. Place the dry ingredients into a 1/2 gal. (64 oz) glass jar. Place lid tightly (air tight) and store up to 3 months.
When ready to bake brownies
  1. Preheat oven to 350°. Prepare an 8"x8" or 8"x11" glass baking dish by rubbing the bottom and sides with butter, lining the bottom with a piece of parchment paper and coating the top of the parchment with butter ((I do not want my brownies to stick! haha)).
  2. Place contents of jar into a medium mixing bowl. Add melted butter, eggs and vanilla to the dry ingredients. Stir to combine.
  3. Pour brownie batter into prepared dish.
  4. Bake in the oven for 35-45 minutes, until a toothpick comes out with moist crumbs and the center doesn't jiggle when you give the dish a gentle shake.
  5. Remove from oven when baking is complete and allow to cool for 15 minutes before serving. If you are going to frost the brownies, allow them to cool completely before frosting.
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