Ingredients Jump to Instructions ↓

  1. 2 sticks unsalted butter, plus more for greasing

  2. 2 cups sugar

  3. 4 large eggs

  4. 2 teaspoons vanilla extract

  5. 2/3 cup good-quality unsweetened cocoa powder

  6. 1 cup all-purpose flour

  7. 1 teaspoon ground Mexican cinnamon (canela)

  8. 1/4 teaspoon pequen chili powder or cayenne pepper

  9. 1/2 teaspoon kosher salt

  10. 1/2 teaspoon baking powder

Instructions Jump to Ingredients ↑

  1. 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. Photograph by Kate Sears


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