The recipe below is for 12 jars.
For the brownies:
1 package brownie mix (13x9 size)
1-2 eggs depending on whether you like them fudgey or cakey. I prefer fudgey.
1/3 cup coconut oil
1/3 cup water
For the Chocolate Malt Pudding:
3.4 oz package instant chocolate pudding
2 cups cold milk
1/2 cup Ovaltine Malt Powder
For the Chocolate Malt Cream:
1 1/2 cup heavy cream
1/4 cup Ovaltine Malt Powder
1 Tb. cocoa powder
1/4 cup powdered sugar
For the Whipped Cream:
1 1/2 cups heavy cream
1/3 cup powdered sugar
Preheat your oven to the specification on the brownie mix.
Spray the inside of 12 half pint mason jars.
Mix up your brownies and evenly divide among the 12 jars. Place the jars on a cookie sheet and bake approx 30 minutes.
For the Chocolate Malt Pudding: Mix the pudding according to package directions incorporating 1/2 cup malted milk powder. Refrigerator until ready to use.
For the Chocolate Malt Cream: Whip 1 1/2 cups heavy cream with 1/4 cup malted milk powder, 1/4 cup powdered sugar and 1 Tb. cocoa powder. Whip to a firm consistency then cover and refrigerate until ready to use.
For the Whipped Cream: Whip the remaining heavy cream with 1/3 cup powdered sugar until light and fluffy. Cover and refrigerate until ready to use.
To assemble: Allow the brownies to cool completely before adding the layers. Neatly add a little less than 1/4 cup scoop of pudding (3 Tb.) to each jar. Followed by the same amount of chocolate malt cream. Top each jar with whipped cream.
I found it easy to use disposable piping bags with the ends snipped off to add the whipped creams. It also helps to make sure your bowl and beater is well chilled (placed in freezer for about 15 minutes).
These were a huge hit at school and at home.