Ingredients
- 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
- 3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
- 2 ounces unsweetened chocolate, chopped
- 1 cup sugar
- 1/2 cup almond meal
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 to 1/2 teaspoon ground pure chile powder (i.e. New Mexico or Ancho)
Preparation
Step 1
1) Preheat oven to 350 degrees F. Butter and flour a 9-inch square baking pan, knocking out excess flour. Set aside.
2) In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth. Remove pan from heat and let chocolate cool for 10 minutes.
3) Combine almond meal and sugar in bowl of a food processor and pulse to combine. Stir mixture into chocolate mixture. Add eggs, one at a time, beating well with a wooden spoon until mixture is smooth and glossy. Stir in flour, salt, cinnamon and chile powder until just combined.
4) Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, Yield: 16 brownies.