Mexican Brownies

Photos by Sarah Puwalowski

Mexican Brownies

Adapted from http://www.foodnetwork.com/recipes/aaron-sanchezs-mexican-brownies-recipe/index.html

Ingredients

2 sticks unsalted butter, plus more for greasing

2 cups sugar

4 large eggs

2 teaspoons vanilla extract

2/3 cup unsweeted cocoa powder

1 cup all-purpose flour

1 tablespoon ground Mexican cinnamon (canela)

1 tablespoon pequen chili powder or cayenne pepper

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

Directions

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. 

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. 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.

Serves: 18 brownies