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Test Kitchen Approved

Mayan Cocoa Brownies

Recipe By Janet C. Johnston, Savory Spice cofounder

Prep Time

15 Minutes

Cooking Time

40 Minutes

Recipe By Janet C. Johnston, Savory Spice cofounder

Serving Suggestions

Serve warm topped with Homemade Mexican Cocoa Ice Cream.

 

Ingredients

1 cups room temperature unsalted butter, plus more to grease pans

2 cups granulated sugar, plus more for sprinkling in pan

1 cups brown sugar, packed

⅔ cups honey

3 Tbsp. vegetable oil

6 large eggs

2 cups all-purpose flour



1 cups hazelnuts

Savory Spice ingredients in this recipe

  • Pure Mexican Vanilla Extract

    “Isn’t vanilla extract from Mexico supposed to be the best?” We are asked this question all the time in the shop. Like anything, it is a matter of ...

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  • Mayan Cocoa

    The Mayans have been drinking chocolate as far back as 2600 years. With that in mind, we created a spicy Mayan Cocoa Powder so you can enjoy a vers...

    View full details

Directions

Grease two 8x8-inch pans with butter and sprinkle with granulated sugar to lightly coat. Heat oven to 350 degrees. In a large bowl, stir together butter, granulated sugar, brown sugar, honey, and vegetable oil. Whisk in eggs, one at a time, until incorporated. Whisk in flour, Mayan Cocoa, and Pure Mexican Vanilla Extract. Divide batter between prepared pans. Press hazelnuts evenly into the batter and bake for 35 to 40 min. or until a toothpick inserted into the center comes out clean.