Fudgy, Spicy Cinnamon Chile Brownies

Ingredients

• 5 ounces high quality dark chocolate, finely chopped
• 10 tablespoons butter, plus extra for greasing
• 2 tablespoons guajillo or aleppo chile, freshly ground
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1 3/4 cups sugar
• 3 eggs
• 1 cup flour

Directions

1. Set a rack in the center of the oven, then heat the oven to 350 degrees F. Put the chocolate, butter, chile, cinnamon and salt in a small saucepan on low heat, or place them in a bowl set over boiling water, and warm gently, stirring now and then, until everything is melted together. Take it off the heat and let it cool.
2. Prepare a 9" x 9" metal baking pan with parchment paper or aluminum foil, leaving extra hanging past the edges so you can lift the brownies out later. If you choose foil, rub it lightly with butter.
3. Scrape the cooled chocolate mixture into a mixing bowl and stir in the sugar. Once that is incorporated, add the eggs and mix until the batter is smooth. Fold in the flour, then spread the batter into the prepared pan. Bake for about 30 minutes, until the top feels set and a paring knife inserted in the middle comes out clean with a few crumbs clinging to it.
4. Lift the brownies out of the pan using the overhanging parchment or foil, then let them cool all the way. For better texture and flavor, cover the full brownie slab in plastic and leave it at room temperature for several hours or up to overnight. Cut into 9 large, 16 medium, or 25 small squares, and serve.