Mayan Chocolate Brownies

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Mayan Chocolate Brownies

I never like just sugar. I like salt and sweet or spicy and sweet but never just sweet. These brownies have a hint of spice but leave you with everything nice. If you’ve ever had a Mexican hot chocolate it is milk made with cocoa and a hint of chili. This is my spin on one of my favorite warm beverages. Feel free to take out the chili if you are sensitive to spice. I highly suggest doubling the recipe because you’ll want more than just one.

1/2 C Mild Extra Virgin Olive Oil

1 C Sugar


1 Teasp Mexican Vanilla

2 Large Eggs

1/4 Teasp baking powder

1/3 C black onyx cocoa powder or dark chocolate cocoa powder

1/4 teasp fine salt

1/4 Teasp Cinnamon

1/4 Teasp Cayenne pepper

1/2 C Cake Flour

Pre-heat your oven to 350 degrees.

In a large mixing bowl or a mixer, add the oil, eggs, and the sugar and mix until combined.

In a separate bowl, mix together all of your dry ingredients.

Next, add your vanilla to the sugar and oil mixture.

Next, slowly mix in the dry ingredients combining completely before adding more.

Take a small amount of the olive oil and grease a 9×9 baking dish.

Pour in the mixture and tap the dish 1-2 times on a hard surface to evenly spread the mixture in the pan. Place in the center rack in the oven and bake for 20 minutes.

Bake times:  20 minutes gooey

– 30 minutes firm fudge like

Double the recipe if you are using a 9×13 dish. Doubled recipe cook time: 35 min for firm and 30 for gooey.

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