Mayan Spice Brownies Food

AARON SANCHEZ'S MEXICAN BROWNIES

Steps:

• Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
• Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
• Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

MAYAN SPICE BROWNIES

Steps:

• Soak the first three ingredients (quinoa, flax seeds, water.) for 8 - 12 hours at room temperature (Your seeds will start to sprout!).
• Puree the above seeds and water in a blender or food processor.
• Then blend or mix in the rest of the ingredients.
• Grease a med/sm square pan and bake at 350 for about 30 minutes.

MAYAN HOT CHOCOLATE BROWNIES

Steps:

• 1. Pre-heat oven to 350. Spray 13 x 9 cake pan with non-stick cooking spray or grease bottom.
• 2. In a large bowl, mix together oil, sugar and eggs. Mix dry ingredients (including 1tsp cinnamon, 1/2 tsp chili powder & 1/4 tsp cayenne pepper) in a separate bowl and then combine. Stir together to incorporate, 50 strokes.
• 3. Spread into prepared pan and bake for 30 minutes at 350 until a toothpick inserted one inch from the edge comes out clean. When done, set aside to cool slightly.
• 4. Mix the frosting with the final 1 tsp of cinnamon and spread over brownies. I like to spread mine on while still slightly warm so the frosting melts onto the brownies almost like a glaze.
• 5. Top with mini-marshmallows lightly sprinkled (through mesh strainer) with cinnamon &/or cocoa powder if desired.