Mayan Brownie Recipe - These brownies combine the taste of chocolate and cinnamon together.
1/2 c. 1 stick unsalted butter
1 1/4 c. granulated sugar
1/2 c. unsweetened cocoa (Hershey's)
1 tsp. vanilla extract
3 large eggs
3/4 c. all purpose flour
3/4 tsp. salt
1/2 tsp. espresso powder
1 tsp. ground cinnamon powder
1/4 tsp. ground cayenne pepper
1 c. semi sweet chocolate chips
2 Tbsp. mini chocolate chips
2" stick of cinnamon (broken into pieces)
3 oz. heavy cream
1-1/2 Tbsp. light corn syrup
1/4 tsp. vanilla
6 oz. chopped good quality, dark chocolate
For the Brownies - Preheat oven to 350 degrees F. Lightly grease or spray a 9" square baking pan. (I like to line mine with foil and then spray for easy removal and cutting.)
In a medium bowl melt butter in microwave. Don't boil it, just heat it until it's melted. Set aside to cool for a minute. In a separate bowl, whisk flour, salt, espresso powder, cinnamon and cayenne together until thoroughly combined. Stir in chocolate and cinnamon chips to coat them in the mixture. Set aside.
Whisk sugar into melted butter then add cocoa and whisk to combine. Add eggs and vanilla and continue to whisk until thoroughly combined. Add flour/chip mixture to butter mixture and stir until combined. Spread batter evenly in pan. Bake for 30-35 minutes or just until a toothpick inserted into center comes out with some moist crumbs attached. Allow brownies to cool completely.
For the Ganache - Place cinnamon stick and cream into a small sauce pan. Bring to a boil, then remove from heat, cover and allow to steep for 30 minutes. Strain the cream to remove cinnamon pieces and pour back into sauce pan. Add corn syrup, stir then return to heat until the cream is just starting to simmer. Stir in vanilla and chopped chocolate and remove from heat, continuing to stir until all chocolate pieces are melted. Spread evenly over brownies and allow to cool. Cut into squares. Because of the ganache, I like to store these brownies in the refrigerator. Makes 16 brownies.
Trent S. Turley
My name is Trenton S. Turley, and I am a Belizean citizen who has now been living in the country of Belize for the past 15 years. I am also an environmental activist. Our family moved to Belize, when I was 8 years old. I speak English, Spanish, Kriol and American Sign Language. I have a true love for the eco-system of Belize, with regards to preserving this beautiful countries resources.
I'm now a licensed Tour Guide
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Is located on the island of Ambergris Caye, directly across from the Belize Barrier Reef, off the mainland coast of Belize. The property is nestled in a cluster of Australian Pine trees, backed to a littoral jungle, and surrounded by tropical gardens. It's about a one minute walk from the property to the beach, and a 10-15 minute drive from the island airstrip to the property.
We offer one bedroom suites (455 s.f.) of living area to include: livingroom, kitchenette, private bathroom and bedroom.
We are also about a one minute walk from one of the best restaurants on the island serving (breakfast, lunch & dinner). Within walking distance you can find:
(3) blocks is Robyn's BBQ
(4) blocks is 2 fruit stands
(5) blocks local grocery store
IF YOU'RE COMING TO BELIZE TO...............
If you're coming to Belize to dive the Blue Hole, descend the shelf walls at Turneffe, snorkel the Barrier Reef, explore Mayan ruins, rappel into a cave, kayak along the river through caves, zip line through jungle tree tops, hike through a cave to see an ancient human skeleton, swim with sharks, listen to Howler Monkey's, hold a boa constrictor, feed a jaguar, horseback ride through the jungle, canoe through a cave, rappel down a waterfall, sail around an island, enjoy cocktails & dinner to a sunset, climb 130' feet to the top of a Mayan ruin, rip up the jungle trails on an ATV, float through a series of caves on a tube, and sip on a rum punch.....
then this is the place for you.
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San Pedro, Belize
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