Mexican Brownies

Something that bugs me is when people ask what is in something I’ve made.  If you have an allergy, that’s fine, by all means, ask…..but if you don’t, just be brave and give it a try and THEN you can ask what’s in it.  Why do I say that now…..these brownies have cayenne in them.  There!  I told you before you tried them.  But everyone who has tried these LOVE them, so be brave and bake some up.

2 sticks unsalted butter, plus more for greasing

2 cups sugar

4 large eggs

2 teaspoons vanilla extract

2/3 cup good quality unsweetened cocoa powder

1 cup all purpose flour

1 teaspoon ground Mexican cinnamon (canela)

1/4  teaspoon pequín chili powder or cayenne pepper

1/2  teaspoon kosher salt

1/2  teaspoon baking powder

1. Preheat the oven to 350°. Line 2 9×13 inch baking dishes 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.

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.

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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