Ancho Chili-Cinnamon Brownies

Ingredients

• 5 tablespoons unsalted butter diced
• 4 ounces unsweetened chocolate, chopped
• 4 ounces bittersweet chocolate, chopped
• 3/4 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 3/4 teaspoon ancho chile powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon instant espresso powder
• 1/2 teaspoon salt
• 1/3 cup all purpose flour
• 1 cup dark chocolate chips

Directions

1. Set an oven rack in the middle position and heat the oven to 325 degrees F. Butter the pan.
2. In a small saucepan set over medium heat, cook the butter, stirring now and then, until it’s nearly melted. Add the chocolate and keep stirring constantly until everything is melted and smooth. Remove the pan from the heat and scrape the mixture into a large bowl.
3. Whisk in the sugar and vanilla. Add the eggs one at a time, whisking after each one. Whisk in the chile powder, cinnamon, cayenne, salt, and espresso powder until combined. Add the flour and stir only until it disappears into the batter. Fold in the chocolate chips, then pour the batter into the prepared pan and smooth the top.
4. Bake until a cake tester inserted into the center of the brownies comes out clean, about 30 minutes. Let the brownies cool completely before cutting them into squares.