Spicy Mexican Peanut Brownies

  • Prep Time 15 min
  • Total Time 40 min
  • Serves: 16  

Ingredients

  • 2/3 cup all-purpose flour 150 mL
  • 1/2 tsp ground cinnamon 2 mL
  • 1/4 tsp ground cayenne pepper
  • 11/4 cup finely chopped Sensations by Compliments Semi-Sweet Baking Chocolate, divided 310 mL
  • 1/2 cup smooth peanut butter 125 mL
  • 1/3 cup butter 75 mL
  • 3/4 cup sugar 175 mL
  • 2 eggs
  • 1 tsp pure vanilla extract 5 mL
  • 1/2 cup Compliments chopped peanuts 125 mL

Directions

  • Step 1

    Preheat the oven to 350°F (180°C.). Grease a 9-inch (23 cm) square baking dish. Line with parchment paper, ensuring that each side has pieces that hang over the edges; set aside. Whisk flour with cinnamon and cayenne; set aside.

  • Step 2

    Place 4 oz (125 g) of chocolate, peanut butter and butter in heatproof bowl set over barely simmer water. Heat, stirring occasionally, until melted and smooth. Remove from heat. Stir in sugar. Cool slightly.

  • Step 3

    Whisk each egg into the chocolate mixture, one at a time, until well combined; stir in vanilla. Stir in flour mixture until combined. Scrape the batter into the prepared dish; smooth top, sprinkle with peanuts.

  • Step 4

    Bake in the centre of the oven for 20 to 25 min or until only a few moist crumbs stick to a toothpick when inserted into the centre. Cool completely in baking dish.

  • Step 5

    Melt remaining 1 oz (30 g) chocolate. Drizzle over top of brownies.

  • Step 6

    Using parchment paper as handles, remove brownies from dish. Peel off parchment paper. Cut into 16 squares.

  • Step 7

    Store, refrigerated, in airtight container for up to 3 days or freeze for up to 6 months.

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Nutrition Facts

  • Nutrition Description Per square (1/16 of recipe):
  • Calories 230
  • Fat 14 g
  • Saturated Fat 6 g
  • Carbs 23 g
  • Sugar 15 g
  • Protein 5 g
  • Cholesterol 35 mg
  • Fibre 2 g
  • Sodium 65 mg