Spicy Mexican Peanut Brownies

Prep time: 15min
Total time: 40min
Serves: 16   Makes: 16 brownies
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
75 mL
3/4 cup
175 mL
1 tsp
pure vanilla extract
5 mL
1/2 cup
Compliments Chopped Peanuts
125 mL
14 g
saturated fat
6 g
23 g
15 g
5 g
35 mg
2 g
65 mg


  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.

  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.

  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.

  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.

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

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

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