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 1½ cup into brownie mix before pouring into pan and sprinkle remaining on top before baking.
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 them now and incorporate. Spread evenly into the two pans and bake at 350 degrees for 40 minutes.
Serve warm or at room temperature topped with vanilla bean ice cream.