Go Back

Ultra-Fudgy Mesquite Brownies

The warm, cinnamon-and-caramel notes of mesquite powder blend perfectly with intense dark cocoa, creating a brownie with an incredibly complex flavor profile and a shiny, crinkle top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 15 minutes
Total Time 52 minutes
Servings: 16 Servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1-1/2 Stick Un-Salted Butter
  • 1-1/2 Cup Granulated Sugar
  • 3 Large Eggs room temperature
  • 1-1/2 tsp Vanilla Extract
  • 1/2 Cup High-Quality Unsweetened Cocoa Powder
  • 3/8 Cup Casa De Mesquite Flour sifted
  • 3/8 Cup All-Purpose Flour
  • 1/4 tsp Kosher Salt
  • 3/4 Cup Semi-Sweet or Dark Chocolate Chunks
  • Flaky Sea Salt for finishing

Equipment

  • 1 8"x8" Baking Pan
  • 1 Medium Saucepan
  • 1 Rubber Spatula

Method
 

Prep the Oven and Pan
  1. Preheat your oven to 325°F (163°C).
    Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment.
Melt the Butter and Sugar Base
  1. Let the butter-sugar mixture cool for 2 minutes so it doesn't cook the eggs.
    Add the eggs one at a time, whisking vigorously after each addition until the batter thickens slightly.
    Stir in the vanilla extract.
Sift and Fold the Dry Base
  1. Sift the cocoa powder, mesquite powder, all-purpose flour, and salt directly into the saucepan. Sifting is crucial to prevent pockets of dry mesquite powder.
    Using a rubber spatula, gently fold the dry ingredients into the wet batter just until combined.
    Fold in the dark chocolate chunks.
Bake to a Fudgy Finish
  1. Spread the thick batter evenly into your prepared pan.
    Bake for 27 to 27 minutes. A toothpick inserted into the center should come out with a few moist, fudgy crumbs attached—do not overbake, or they will turn cakey.
    Remove from the oven and immediately sprinkle a generous pinch of flaky sea salt across the hot surface. Let them cool completely in the pan before slicing.

Notes

Mesquite Sugar Dust: Mix 1 teaspoon of sifted mesquite powder with 1 tablespoon of powdered sugar. Dust it lightly through a fine-mesh sieve over the cooled brownies right before slicing to create a beautiful, two-tone cocoa-tan finish.