Mexican Brownies

hese chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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2 sticks unsalted butter, plus extra for greasing
2 cups sugar
4 large eggs
2 tsp vanilla extract
2/3 cup good quality unsweetened cocoa powder
1 cup all purpose flour
1 tsp Mexican ground cinnamon
1/4 tsp ground cascabel chile powder (grind dried chile in a coffee or spice grinder)
1/2 tsp kosher salt
1/2 tsp baking powder

Preheat oven to 350 degrees. Line a 9 x 13 inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.

Melt two sticks of butter in a non-stick sauce pan over medium-low heat; do not boil. Remove from the heat and let it cool slightly. Add the sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.

Add the cocoa, flour, cinnamon, chili powder, salt, and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Adapted slightly from a recipe from sweetlifebake.com