Brownies in a Pan

Whenever I go to friends and family for the holidays I like to bring a homemade food gift, something the host/hostess can prepare at their leisure. In past years I have brought cookie and brownie mixes in a quart Mason jar, festively wrapped.

This year I thought, “Who needs another Mason jar?” That question lead me to “Who couldn’t use a nice, new baking pan?” The answer was, “Nobody.” So this year I created a new brownie recipe specifically for a 9-inch-square baking pan. As you know, baking pans come in all materials and price ranges, from the disposable aluminum, single-use pan, to ceramic pans in a variety of colors, to steel, aluminum, anodized and nonstick.

The pan I chose is a brand called Il Mulino and the company makes a wide variety of culinary items from stovetop espresso pots to saucepans to baking pans. This one is a particularly nice sturdy pan and I left the label on.

I packed it with three holiday patterned plastic self-sealing bags. One labeled “Brownie Mix,” a second labeled “GF Crème de Menthe chips,” and a third, “GF chocolate chips.”

Then I printed out and provided the following recipe (before wrapping the package in tissue in a holiday gift bag).

brownies in a pan

Brownies in a Pan


  • To make Brownies in a Pan, you will need:
  • 3/4 cup (12 tablespoons) unsalted butter, room temperature
  • 3 large eggs
  • Bag of Brownie Mix
  • Bag of crème de menthe chips
  • Or
  • Bag of chocolate chips


  1. In a 3-quart bowl, add butter and beat with a hand held mixer until light and fluffy. Add eggs, one at a time, beating after each addition.
  2. Preheat the oven to 350°F.
  3. Add brownie mix from large bag and beat on low until completely mixed.
  4. Then stir in the bag of either crème de menthe chips or chocolate chips.
  5. Spray the 9-inch square pan with nonstick cooking spray. Line the bottom with parchment paper cut to fit. Using a silicone spatula, scrape the brownie batter into the pan, filling all four corners and leveling the top.
  6. Bake until a cake tester inserted in the middle comes out clean, about 35 minutes.
  7. Remove from oven, place pan on a wire rack, cool to room temperature.
  8. Cut 5 by 4 for 20 brownies.


To freeze, place cut brownies in a self-sealing plastic bag between layers of parchment paper. If you want to make the mix yourself, measure out 1 cup each of crème de menthe and chocolate chips and place them in labeled separate small plastic self-sealing bags. Then sift together (it's important to sift to make sure the cocoa doesn't clump) the following ingredients: 3/4 cup confectioner's sugar 3/4 cup brown sugar 1/2 cup cocoa (not Dutch process) 1 cup Simple Gluten Free Flour or gluten-free flour of choice with xanthan gum in the mix (preferably Bob's Red Mill 1 for 1 Gluten Free Flour) 1/2 teaspoon baking powder 1/8 teaspoon salt. Add any unsifted brown sugar left in the strainer into the mix and stir well to mix. Place the mix in a large self-sealing plastic bag and label: "Brownie Mix." If you want to double the fun, then bake a batch of brownies to go with the pan and mixes! You can never have too much chocolate during the holidays.




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