Maya Spiced Brownies

I recently had a craving for Mexican chocolate brownies. After looking at a number of recipes, I found one that looked promising on mom.com. Unfortunately, the recipe had several typos and a horrible layout. I have no objection to ads on a blog, but don’t cover the recipe with them!

The recipe was pretty good, but something was missing… a twist that gave them the flavor of my adopted home, Guatemala. I added some cardamom to the chile and cinnamon, and came out with this amazing Maya Spiced Brownie recipe. (Fun fact: Guatemala is the largest producer and exporter of cardamom in the world.)

I use whole wheat pastry flour in this recipe, but you can use all purpose flour or your favorite gluten-free flour blend.

The egg replacement comes from ground flax seed, which is my favorite binder for vegan baking. I use whole flax seeds and grind a couple cups at a time, then store the flax meal in a jar in the refrigerator for easy use at any time. The flax meal is much fresher that way than if you buy it already ground.

You can use commercial cocoa powder, but I prefer grating raw cacao. It gives a deep, rich chocolate flavor you don’t get with processed cocoa powder.

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