Dark Chocolate Mexican Brownies
Gooey, chocolatey mexican brownies are spiked with cayenne pepper and cinnamon for an extra punch of flavor.
Servings: 16 brownies
Ingredients
- 1 1/4 cups butter
- 1 1/2 cups granulated sugar
- 1 cup dark brown sugar
- 4 large eggs at room temperature
- 1 1/2 cups unsweetened cocoa powder
- 3/4 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 2 tsp vanilla extract
- 2/3 cup all-purpose flour
Instructions
- Preheat oven to 350°F. Line a 9-inch (or use an 8-inch) square pan with parchment paper.
- Heat butter in a large bowl in the microwave in 30-second intervals, stirring after each interval, until melted.
- Whisk in sugars, stirring until smooth, glossy, and mixture runs off whisk in a ribbon fashion when lifted from bowl.
- Whisk in eggs, one at a time, beating well after each addition. Whisk in cocoa powder, salt, cinnamon, cayenne pepper, and vanilla until smooth.
- Fold in flour, stirring until only a few streaks remain. Pour batter into prepared pan.
- Bake 50 to 55 minutes or until brownies are slightly gooey on the inside but the edges are set. Cool completely in pan; slice into 16 squares.