| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Cook: | 45 min |
| Yield: | 16 brownies |
Ingredients
- 2 cups hazelnuts, toasted
- 2 tablespoons peanut oil
- 2 tablespoons Mexican cocoa powder
- 1/2 teaspoon ancho chili powder
- 1/2 cup unsalted butter, room temperature
- 5 ounces semisweet chocolate, chopped
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 3 large eggs
- 2 teaspoons pure Mexican vanilla extract
- 1/3 cup Mexican cocoa powder
- 1/2 cup all-purpose flour (plus 2 tablespoons when at high altitude)
- 1/2 teaspoon baking powder
- 1/8 teaspoon table salt, optional
- Confectioners’ sugar, to garnish
Instructions
- To add a little kick to these brownies, lightly brown 2 cups hazelnuts in 2 tablespoons peanut oil. Let cool, then remove the skins by rubbing the nuts in between a clean dish towel. In a food processor, pulse the nuts until they are slightly crumbled, then add the cocoa powder and the chili powder and pulse until fully incorporated. Transfer to a bowl and set aside.
- Preheat the oven to 350 degrees F.
- Line an 8 by 8-inch baking pan with parchment paper leaving a 2-inch overhang to use as handles for removal.
- Add the butter and chocolate to a medium-sized saucepan over medium heat, stirring to melt. Once melted and smooth, remove from heat. Whisk in the sugars. Add the eggs, 1 at a time, stirring between additions, then add the vanilla extract.
- Whisk together the cocoa powder, flour, baking powder and salt, if using, in a separate bowl. Add the dry ingredients to the chocolate mixture and stir well.
- Fold in 1 1/2 cups of the hazelnut mixture. Pour the batter into the prepared pan and spread evenly. Sprinkle the top with the remaining 1/2 cup of hazelnut mixture and bake for 20 to 30 minutes. Remove the brownies from the oven, and cool to room temperature. Cut into squares and sprinkle with confectioners’ sugar before serving.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 303 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 5 g |
| Cholesterol | 50 mg |
| Sodium | 50 mg |
Reviews
I can bake these treats for a bake sale or my birthday.
I can bake these treats for a bake sale or my birthday.
Awesome recipe. I did not do the NUT MIXTURE, I only followed the brownie mixture and decided to add 1 cup of chopped walnuts at the end, and they were absolutely delicious.
Love making homemade brownies, tryed all kinds of recipes. Saw Giada’s brownies with nutella frosting, but she bought the brownies and I wanted to make fresh. I was watching Janet make these brownies decieded to make them. The best brownies I have ever made….. I did only put in 1/2 cup of brown sugar and only egg whites. These are awesome. Thank you Janet. I hope you get your contract renewed…. Going to make Steph’s mac and cheese.
Lisa
Lisa
I’ve made dozens of different kinds of brownies and this is absolutely one of the best! They are easy enough for a novice to make but look and tase like they are much more work than they really are. Moist, with just a hint of the cinnamon that is part of the mexican cocoa. The toasted hazelnuts add great flavor. I’ve already been asked to make them again! I’m lucky enough to live in Denver and able to visit the Savory Spice Shop-can’t wait to see what Janet comes up with next!
I made the brownies without the nuts and they were still the best brownies we’ve ever had. I still added the chili powder and extra 2T of Mexican cocoa.Thanks too for the high altitude tip, they cooked perfectly!
Made the Moroccan chicken and it was out of this world! Agree that finding these recipes takes a bit of skill! Anxious to make the brownies for my husband who loves anything zesty! Thanks too to Martha from Maryland about the Mexican cocoa. Should really elevate the taste of these!
These brownies are amazing!!! i highly recommend these for brownie lovers! they are yummy!
Can’t wait to make these!! Chocolate & chili powder , a can’t miss combination! Wow, Foodnetwork…you really make us work to find these recipes! Why aren’t they showing up under Spice & Easy’s recipe list? Love the show though.
She doesn’t state in recipe but stated on show:
the mexican cocoa is 4 parts cocoa and 1 part cinnamon.
the mexican cocoa is 4 parts cocoa and 1 part cinnamon.