These fudgey brownies have a subtle, smoky heat thanks to ancho chile powder. Cinnamon and cayenne round out the warm flavors while the chocolate chips add a double dose of chocolate.
loosely adapted from Dorie Greenspan's Classic Brownies
5 tablespoons unsalted butter, diced
4 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla
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
Adjust oven rack to middle position and preheat oven to 325°F. Grease pan with butter.
In a small saucepan over medium heat, add butter and cook, stirring occasionally, until almost all melted. Add chocolate and cook, stirring constantly, until melted. Take off heat and scrape into a large bowl.
Whisk sugar and vanilla into bowl. Whisk in eggs one at a time. Add chile powder, cinnamon, cayenne, salt, and espresso powder and whisk to combine. Add flour and stir just until combined. Stir in chocolate chips, then transfer batter to prepared pan. Smooth top. Bake just until a cake tester inserted into the middle of the brownies comes out clean, about 30 minutes. Let cool completely then cut into squares.
8- by 8- inch square pan, saucepan, whisk, spatula
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|Nutrition Facts (per serving)|
|Servings: 9 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||12%|
|Total Sugars 15g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|