Mexican Brownies

Spicy Brownies

Ingredients

• 2 ounces unsweetened baking chocolate coarsely chopped
• 2 ounces semi-sweet baking chocolate coarsely chopped
• 3/4 cup unsalted butter
• 1 3/4 cups sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 2 tablespoons + 1/4 teaspoon unsweetened cocoa powder I used Special Dark, divided
• 1 1/4 teaspoons ground cinnamon divided
• 3/4 + 1/8 teaspoon ground cayenne pepper divided
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3/4 cup mini chocolate chips
• 1 tablespoon powdered sugar

Instructions

1. Preheat oven to 350°F. Line a 9x13” pan with foil and spray with cooking spray.
2. Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, 1 teaspoon cinnamon, 3/4 teaspoon cayenne, salt, and 2 tablespoons cocoa and stir well. Add flour and stir carefully. Stir in mini chocolate chips.
3. Spread brownie batter in prepared pan. Bake for 20-25 minutes, until a toothpick comes out with just a few crumbs stuck to it. Let them cool completely before slicing into squares.
4. Whisk powdered sugar, 1/4 teaspoon cocoa, 1/4 teaspoon cinnamon, and a pinch (up to 1/8 teaspoon) cayenne pepper. Sprinkle over sliced brownies.