Molcajete Mexican Brownie Recipe
rompope gelato, mezcal caramel, roasted peanuts
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Ingredients
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Brownie Ingredients
Method
Brownie Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Melt Butter
In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and stir in the granulated and brown sugars until well combined.
- 3
Mix in Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together the cocoa powder, flour, salt, and chopped roasted peanuts.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- 6
Bake
Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool and Cut
Allow the brownies to cool in the pan for at least 20 minutes before cutting into squares.
