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Mayan Cocoa Brownies
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Test Kitchen Approved Recipe

YIELD
18 brownies

TIME
Active Prep: 15 min
Cook: 40 min

INGREDIENTS

  • 1 cup room temperature unsalted butter, plus more to grease pans
  • 2 cups granulated sugar, plus more for sprinkling in pan
  • 1 cup brown sugar, packed
  • 2/3 cup honey
  • 3 Tbsp. vegetable oil
  • 6 large eggs
  • 2 cups all-purpose flour
  • 4 oz. Mayan Cocoa
  • 1 tsp. Pure Mexican Vanilla Extract
  • 1 cup hazelnuts

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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.



SERVING SUGGESTIONS

Serve warm topped with Homemade Mexican Cocoa Ice Cream.

 

THANKS TO
Janet C. Johnston, Savory Spice cofounder

NUTRITION
Nut-Free
Salt-Free
Vegetarian



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