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Notes:
To add a little kick to these brownies, lightly brown 2 cups hazelnuts in 2 tbsp. peanut oil. Let cool then remove skins by rubbing nuts in between a clean dish towel. In a food processor, pulse nuts until they are slightly crumbled, then add 2 tbsp. Mayan Cocoa and pulse until fully incorporated. Mix 1 1/2 cup into brownie mix before pouring into pan, and sprinkle remaining on top.
Directions:
Line and butter 2 8x8 inch square pans and preheat oven to 350 degrees. In a large mixing bowl, stir together butter, sugars, oil and syrup until blended. Stir in eggs one at a time until blended. Stir in cocoa, flour and extract until blended. If using Mayan hazelnuts, add now and incorporate. Spread evenly into the two pans and bake at 350 degrees for 40 minutes.
Serving Suggestions:
Serve warm or at room temperature topped with vanilla bean ice cream.
Recipe Summary:
Servings: 18 large brownies
Total time: 1 1/2 hours
Thanks to: Janet Johnston, Savory Spice Shop Owner
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