This is a rich and deeply aromatic twist on my mother Joni’s brownie recipe, enhanced with the smoky, resinous notes of Palo Santo Bitters and the buttery crunch of toasted pine nuts. Simple, nostalgic, and just a little bit magical.

Ingredients:

• ¾ cup all-purpose flour

• 1 cup sugar

• ½ tsp salt

• 4 tbsp cocoa powder

• 2 eggs

• ½ cup neutral oil like sunflower

• 1 tsp vanilla extract

• 1 1/2 tbsp DRAM Palo Santo Bitters

• 2 tbsp toasted pine nuts

Preparation:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch glass baking dish.

2. In a large mixing bowl, hand-mix the flour, sugar, salt, and cocoa powder until combined.

3. Add the eggs, oil, vanilla extract, DRAM Palo Santo Bitters, and toasted pine nuts. Stir gently by hand until just combined—do not overmix.

4. Pour the batter into the prepared pan and spread evenly.

5. Bake for 25–30 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.

6. Cool in the pan before slicing and serving.

Recipe by Shae Whitney
Photos and styling by Kelly Ishikawa, Rod Hipskind, and Shae Whitney