If you have a weakness for brownies, these fudgy, truffle-like morsels, with a hint of cinnamon and cayenne pepper, will have you going back for seconds. But a word to the wise — a brownie’s worst enemy is over baking, which makes them dry, so be diligent about testing them.
Test Kitchen Tip
The heat from the cayenne pepper in these brownies is very subtle, but if you’re sensitive to it, leave it out.
Preheat oven to 350°. Coat a 9-inch square baking pan with nonstick spray.
Whisk together flour, cocoa, cinnamon, salt, baking powder, and cayenne.
Melt chocolate and butter with granulated sugar, brown sugar, and espresso powder in a saucepan over low heat.
Off heat, stir in eggs and vanilla. Stir in flour mixture just until incorporated. Transfer batter to prepared pan.
Bake brownies until a toothpick inserted into center comes out with a few moist crumbs, 25 minutes. Transfer brownies to a rack and let cool completely. Cut brownies into 16 squares.
Adding cinnamon and cayenne pepper to the brownies gives them depth of flavor and a kick of heat.
To be sure the eggs don’t get scrambled, stir them into the chocolate mixture off heat.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 50mg 16%
Sodium 106mg 4%
Carbs 31g 10%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.