mexican brownies

courtesy of: aaron
makes: 18 brownies

- 2 sticks of unsalted butter, plus more for greasing
- 2 c sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2/3 c good-quality unsweetened cocoa powder
- 1 tsp ground mexican cinnamon (canela)
- 1/4 tsp pequin chili powder or cayenne pepper
- 1/2 tsp kosher salt
- 1/2 tsp baking powder

1. preheat oven to 350

2. line a 9x13 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.

3. melt the 2 sticks of butter in a non-stick saucepan over medium-low heat; do not boil. remove from heat and let cool slightly.

4. add sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.

5. add the cocoa, flour, cinnamon, chili powder, salt, and baking powder and mix until smooth.

6. spread batter in the prepared pan and bake until a toothpick comes out fudgy, 20-25 min. cool in the pan on a rack, then use the parchment paper to lift the brownies out of the pan before slicing.

image: the prepared pantry