Chocolate and the Mayans - Chocolate was very valuable to the ancient Mayans, who enjoyed a drink made from the cocoa plant.
The Maya even had a god of cacao.
In the tombs of their deceased rulers, they included cacao beans and various vessels and utensils associated with cacao consumption.
Ingredients of Mayan Chocolate topped brownies
- Prepare of ---topping----.
- It's 1 cups of boiling water.
- Prepare 1/2 cup of butter.
- You need 8 ounces of chocolate powder, I used Hershey's extra dark.
- Prepare 1 teaspoons of ground cinnamon.
- It's 1/2 cup of honey.
- It's 1 of dried vanilla bean, split lengthwise.
- Prepare 1 cup of roasted peanuts crushed finely.
- It's 1/4 teaspoon of cayenne pepper ground.
- Prepare of --brownies----.
- It's 1 1/2 cup of all purpose flour.
- It's 1/2 teaspoon of salt.
- You need 1 teaspoon of vanilla extract.
- You need 1/2 cup of butter.
- You need 1-1/2 cups of honey.
- You need 1/2 cup of cocoa powder.
- You need 4 of large eggs.
Mayan Chocolate topped brownies instructions
- 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 9x13 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!.
Received a bag as a gift and just ordered more. These Brownies have a deep chocolate flavor and dense fudge-like texture that are topped with a Ganache frosting. Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream. Here it is - the first recipe from last weekend's cupcake-a-thon. For an extra kick, try grinding a pinch of ground sea salt on top of these!
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