These rich chocolate brownies spiked with smoky Ancho chile powder, cinnamon, nutmeg and cayenne add a spicy-sweet finish to a Mexican meal or Cinco de Mayo celebration.
- 4 ounces unsweetened chocolate
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ancho chile powder
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 1/4-1/2 teaspoon flaked sea salt optional
- Course: Dessert
- Preheat oven to 350°F. Line an 8x8-inch baking pan with foil leaving 1-inch overhang on ends; coat bottom with cooking spray or butter.
- Place chocolate and butter in a mixing bowl. Heat in microwave on medium-high power 2 minutes or until butter is melted. (Or use a saucepan over medium heat). Stir until chocolate is melted, returning to microwave for a few more seconds if needed.
- Stir in sugars until well blended. Mix in eggs. Add flour, cinnamon, chili powders and nutmeg. Stir until smooth. Spread into prepared pan. Sprinkle top evenly with salt if desired. Bake 25-30 minutes until pick inserted in center comes out clean. Cool before cutting into squares.
The top should look dry when done. The brownies will look moist and dense when cut. Brown sugar adds a caramel note and rounds the spices. Salted butter can be used in place of unsalted; unsalted is a nice contrast to the flaked salt on top.