- 2 1/2 ounce unsweetened chocolate, roughly chopped
- 1/2 cup (1 stick) unsalted butter, plus more for the baking dish
- 2/3 cup all-purpose flour
- 1 teaspoon ancho chile powder* or 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Put chocolate and butter in a medium saucepan over low heat. Cook, stirring frequently, until butter and almost all of the chocolate has melted, about 4 minutes. Turn off the heat and let the mixture cool for a few minutes (any remaining chunks of chocolate should melt).
In a small bowl, whisk together flour, chile powder, cinnamon, baking powder and salt. Pour the chocolate mixture into a medium bowl and stir in sugar, eggs and vanilla. Add flour mixture and stir just until smooth. Pour into the prepared pan and bake just until the top of the brownies begins to look dried and a toothpick inserted into the center of the brownies comes out with moist crumbs but no raw batter sticking to it, 30 to 35 minutes. Cool the brownies in the pan for 10 minutes and then use the foil on the sides to lift the brownies out and place on a rack to cool completely. Peel off the foil and cut the brownies into 16 squares.
* Note that this recipe calls for ancho chile powder, made from ground chile peppers. Chili powder (which is made from a blend of seasonings) is not a substitute and will not yield good results.
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