Mayan Chocolate topped brownies. Stephanie 'Hex' Bendixsen raided the right tomb and found herself a Mayan treat. The Best Chocolate Brownie Topping Recipes on Yummly Chocolate-orange Brownie Bites, Strawberry Brownies, Over-the-top Chocolate And Macadamia Brownies.
Serve warm or at room temperature topped with Homemade Mexican Cocoa Ice Cream. Find JJ's Mexican Brownies recipes and more at Savory Spice! Easy homemade eggless chocolate brownies that even a novice can make. You can cook Mayan Chocolate topped brownies using 17 ingredients and 6 steps. Here is how you make it.
Ingredients of Mayan Chocolate topped brownies
- It’s of —topping—-.
- Prepare of boiling water.
- It’s of butter.
- You need of chocolate powder, I used Hershey's extra dark.
- It’s of ground cinnamon.
- You need of honey.
- Prepare of dried vanilla bean, split lengthwise.
- It’s of roasted peanuts crushed finely.
- You need of cayenne pepper ground.
- Prepare of –brownies—-.
- It’s of all purpose flour.
- You need of salt.
- You need of vanilla extract.
- Prepare of butter.
- Prepare of honey.
- It’s of cocoa powder.
- Prepare of large eggs.
Its a cakey, fudgy and perfect dessert for vegetarian brownie lovers. These Malted Chocolate Brownies are so chewy, rich and delicious! The combination of chocolate and malt make a sinfully delicious chocolate brownie! I'm sure you're all…"A brownie recipe?".
Mayan Chocolate topped brownies step by step
- Topping: boil water. Turn water off. Scrape the vanilla beans. Add all the ingredients except the peanuts and butter. Let the ingredients soak 5 minutes stir occasionally, turn on low heat, blend the butter in gradually. Simmer 10 minutes. Set aside..
- Preheat oven to 350 degrees Fahrenheit..
- Brownies: Mix honey, cocoa, eggs and vanilla; gradually add flour and salt. When that is mixed, blend in butter. Spread in a 9×13 inch pan..
- Bake 20-25 minutes.
- Let cool and add topping to the top of the Brownies crush the peanuts as final topping..
- Serve I hope you enjoy!.
Mayan Chocolate Drink: Chocolate was first cultivated by the Ancient Mayans, however the way they consumed it was not much like the sweet treats we know today. Their preferred method of consumption was a thick, bitter, frothy drink served cold. Moist brownies are topped with a layer of mint creme and a rich chocolate glaze for a tempting treat any time of year. Thick and rich, this chocolate pudding gets a lightly spicy kick from ground chile. This simple chocolate pot de crème is spiced with cinnamon and allspice.