Yield: 1 20 x 20 cm pan
Portion Size: 5 cm squares
1 cup coarse sugar
1/2 cup vegetable oil
2 tablespoons Nielsen-Massey Mexican Pure Vanilla Extract
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2 eggs
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon kosher salt
.35 cup all purpose flour
1/4 cup finely ground vanilla porter spent grains or finely ground oatmeal
1 teaspoon cinnamon, ground
3/4 teaspoon mexican chile powder
1/2 pod Nielsen-Massey Mexican Pure Vanilla Beans, scraped
2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
1/2 cup canned dulce de leche sauce
Preheat oven to 325 degrees F. Prepare an 8 x 8 inches baking pan by spraying with pan spray.
Combine coarse sugar and oil, and stir until just blended. Add Nielsen-Massey Mexican Pure Vanilla and eggs and stir until just combined.
Combine all dry ingredients in a separate bowl. Gradually add dry ingredients into the wet mixture and stir until just combined.
Pour into 8 x 8 inches baking pan. Bake for 20-30 minutes or until cooked through. Test with toothpick or cake tester; it should come out clean when inserted into the middle. Cool completely before cutting.
In a small bowl combine Nielsen Massey Mexican Pure Vanilla Bean, Nielsen-Massey Mexican Pure Vanilla and dulce de leche sauce and stir to combine. Serve with brownies.
Chefs Tip:
To make dulce de leche sauce, place a can of sweetened condensed milk into a 2-litre pot and fill with water until completely submerged. Simmer for 4-6 hours, adding more water as necessary. Cool slightly before using.
Yield: 1 20 x 20 cm pan
Portion Size: 5 cm squares
240 ml coarse sugar
120 ml vegetable oil
2 tablespoons Nielsen-Massey Mexican Pure Vanilla Extract
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2 eggs
1/4 teaspoon baking powder
30 g cocoa powder
1/4 teaspoon kosher salt
44 g all purpose flour
26 g finely ground vanilla porter spent grains or finely ground oatmeal
1 teaspoon cinnamon, ground
3/4 teaspoon mexican chile powder
1/2 pod Nielsen-Massey Mexican Pure Vanilla Beans, scraped
2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
120 ml canned dulce de leche sauce
Preheat oven to 160 degrees C. Prepare an 20 x 20 cm baking pan by spraying with pan spray.
Combine coarse sugar and oil, and stir until just blended. Add Nielsen-Massey Mexican Pure Vanilla and eggs and stir until just combined.
Combine all dry ingredients in a separate bowl. Gradually add dry ingredients into the wet mixture and stir until just combined.
Pour into 20 x 20 cm baking pan. Bake for 20-30 minutes or until cooked through. Test with toothpick or cake tester; it should come out clean when inserted into the middle. Cool completely before cutting.
In a small bowl combine Nielsen Massey Mexican Pure Vanilla Bean, Nielsen-Massey Mexican Pure Vanilla and dulce de leche sauce and stir to combine. Serve with brownies.
Chefs Tip:
To make dulce de leche sauce, place a can of sweetened condensed milk into a 2-litre pot and fill with water until completely submerged. Simmer for 4-6 hours, adding more water as necessary. Cool slightly before using.