Print
Ingredients
Scale
- 4 ounces (113g) unsweetened baking chocolate coarsely chopped
- ¾ cup (170g) unsalted butter
- 1¾ cups (350g) sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons (10g) unsweetened cocoa powder (regular or dutch process)
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground cayenne pepper
- ¼ teaspoon salt
- 1 cup (124g) all-purpose flour
- ¾ cup (125g) mini chocolate chips
- 1 tablespoon powdered sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon unsweetened cocoa powder (regular or dutch process)
- ⅛ teaspoon ground cayenne pepper
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch pan by lining it with foil and spraying with cooking spray.
- In a large microwave-safe bowl, combine the baking chocolate and butter. Microwave on high for 2-3 minutes, stirring every 30 seconds until smooth. Mix in the sugar.
- Add the eggs, vanilla, 1 teaspoon of cinnamon, ¾ teaspoon of cayenne pepper, salt, and 2 tablespoons of cocoa powder. Stir until well combined.
- Carefully fold in the flour followed by the mini chocolate chips.
- Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out with a few crumbs. Allow to cool completely before slicing.
- In a separate bowl, whisk together the powdered sugar, ¼ teaspoon of cocoa powder, ¼ teaspoon of cinnamon, and a pinch of cayenne pepper. Dust over the sliced brownies.
Notes
Ensure the chocolate and butter are completely melted for a smoother batter.
Adjust cayenne pepper for desired spice level, if you prefer a milder flavor, reduce the amount.
Brownies can be stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg