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
- 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
- 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. 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.