Ingredients:

• 10 T unsalted butter (1 1/4 sticks)

• 1 1/4 c. sugar

• 3/4 c. plus 2 T. unsweetened cocoa

• 1/4 tsp. salt

• 1/2 tsp. Vanilla extract

• 3-4 tsps Mayan Spice Blend ( see Recipe from Previous Post)

• 2 cold large eggs or 3 Medium Eggs

• 1/2 c. all-purpose flour

• 2/3 c. chocolate chips

Instructions:

Heat the oven to 325F, and line an 8-inch square baking pan with tin foil, leaving an overhang on opposite sides, so you can take the brownies out of the pan more easily when you’re done.

Combine the butter, sugar, cocoa,  and Mayan  Spice Blend and salt in a medium heat-proof bowl, and set it into a skillet of simmering water or double boiler. Do not allow water to touch base of pan. Stir it occasionally, and let it sit in its hot water bath until the butter melts and everything is mixed together well. The recipe says to keep heating it until it’s almost too hot to touch, then cool it off until its warm.

Stir in the vanilla extract,  stir in the eggs, one at a time, vigorously. Once the batter is smooth, shiny, and creamy looking, add in the flour.

Mix it all up until the flour disappears into the batter, add in the chocolate chips, and spread the sumptuous thick brownie batter into the pan.

Bake the brownies for about 20-30 minutes, depending on your oven, until a toothpick in the middle comes out clean. Let them cool completely in the pan, and when they’re cooled off, pull the brownies out with the tin foil and cut them on a cutting board.