Mexican Brownies
Desserts
Ingredients
2 sticks unsalted butter, cut into small pieces
6 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, chopped
4 large eggs
1 3/4 cups sugar
1/2 cup packed dark brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 cup all-purpose flour
Directions
Preheat oven to 350 degrees.
Fill a small pot with water up to about 1/2 inch below the bottom of a glass bowl on top of it.
Bring the water almost to a simmer and melt all the chocolates and the butter in the bowl.
Remove bowl and let cool slightly.
In a separate bowl, whisk eggs with both sugars until smooth.
Whisk in the chocolate mixture.
Stir in salt, cinnamon, and cayenne.
Scrape down sides of bowl and whisk until well blended.
Mix in flour.
Line a 13x9 baking pan with foil, leaving an overhang on both ends.
Transfer batter to the pan and smooth the top.
Bake for 25 minutes, until the center is set and the edges are just beginning to pull away from sides of pan.
Allow to cool on the counter for at least 30 minutes.
Cover and refrigerate for at least an hour.
Lift the brownies out of the pan using the foil and cut into pieces, wiping the knife off between cuts.