Spicy Mexican Brownies

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Spicy Mexican Brownies
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Makes: 18 servings adjust

Directions
 

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.

Ingredients

  • 2 sticks Unsalted Butter, plus more for greasing
  • 2 cups Sugar
  • 4 large Eggs
  • 2 teaspoons Vanilla Extract

Step 2

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.

Ingredients

  • 2⁄3 cup Unsweetened Cocoa Powder
  • 1 cup All-Purpose Flour
  • 1 teaspoon Mexican Cinnamon
  • 1⁄4 teaspoon Cayenne Pepper, or pequen chili powder
  • 1⁄2 teaspoon Kosher Salt
  • 1⁄2 teaspoon Baking Powder

Step 3

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.
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