Mexican Spicy Chocolate Brownies

By Jan

Ingredients

• 10 tbsp.unsalted butter, plus more for pan
• 1 cup cocoa powder
• 3 1/4 cups sugar
• 3 1/2 tsp.cinnamon
• 1 pinch cayenne pepper
• 4 eggs
• 1 tbsp.Mexican vanilla extract or regular vanilla
• 2 cups flour
• 1/2 tsp.sea salt
• 1 1/4 cups bittersweet chocolate chips

Preparation

Step 1

Preheat oven to 300º. Butter a 13x9-in. baking pan. Line pan with parchment paper, leaving a 1-in. overhang on 2 sides.

Melt butter in microwave-safe bowl. Add cocoa powder to melted butter and stir thoroughly.

In a large bowl, combine sugar, cinnamon and cayenne pepper. Using a wooden spoon, stir in cocoa-and-butter mixture. Add eggs 1 at a time, beating until just combined. Stir in vanilla. Mix in flour and salt in 3 additions, stirring until just combined. Mix in chocolate chips. Pour into prepared pan.

Bake until cake tester inserted in the center comes out with only a few moist crumbs, 35 to 40 minutes. Transfer pan to a wire rack to cool completely. To make for easier cutting, chill brownies for about 1 hour.