JJ's Mexican Brownies-2

This is a modified recipe for Janet's first Mexican Brownie recipe. This Food Network version uses Ancho chile instead of our Mayan cocoa and is just weeeeee bit healthier (barely!)

Ingredients for nut mixture:
2 cups hazelnuts, toasted
2 tablespoons peanut oil
2 tablespoons Mexican cocoa powder
1/2 teaspoon Ancho chili powder

Ingredients for Brownies:
1/2 cup unsalted butter, room temperature
5 ounces semisweet chocolate, chopped
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
3 large eggs
2 teaspoons pure Mexican vanilla extract
1/3 cup Mexican cocoa powder
1/2 cup all-purpose flour (plus 2 tablespoons when at high altitude)
1/2 teaspoon baking powder
1/8 teaspoon table salt, optional

Directions for nut mixture:
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 1/2 teaspoon Ancho chili powder and pulse until fully incorporated. Mix 1 1/2 cups into brownie mix before pouring into pan, and sprinkle remaining on top before baking.

Directions for Brownies:
Line 8x8 baking pan with parchment with a 2 inch overhang to use as handles. Preheat oven to 350 degrees.

Add the butter and chocolate to a medium sized saucepan over medium heat, stirring to melt. Once melted and smooth, remove from heat. Whisk in sugars. Add eggs one at a time, stir between additions. Add vanilla extract. Whisk together the cocoa powder, flour, and baking powder in a separate bowl. Add dry ingredients and stir well.

If using hazelnut mixture, add 1 1/2 cups now to incorporate. Pour batter into the prepared pan and spread evenly. Sprinkle remaining hazelnut mixture on top. Bake at 350 degrees for 35-40 minutes.

Yields: 16 brownies

Thanks to: Janet Johnston, Savory Spice Shop co-founder and host of Food Network's Spice & Easy.