Mexican Brownies-Aaron Sanchez's

By cmschnettler

Ingredients

• 2 sticks unsalted butter (if using salted, see below), plus more for greasing
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup good-quality unsweetened cocoa powder (25% of it Black Onyx Dutch Cocoa Powder)
• 1 cup all-purpose flour
• 1 teaspoon ground Mexican cinnamon (canela)
• 1 teaspoon medium chili powder or 1/4 tsp cayenne pepper
• 1/2 teaspoon (about 3/4 of 1/2 tsp) salt if using salted butter
• 1/2 teaspoon baking powder

Details

Servings 18
Preparation time 20mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.

Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.

Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing. Dust top lightly with cayenne pepper while still slightly warm if wanting more heat.