One-Pot Mexican Hot Chocolate Brownies

Start to finish: 45 minutes

1 cup (2 sticks) unsalted butter

4 ounces unsweetened chocolate

2 cups sugar

1⁄4 cup cocoa powder

4 large eggs

2 teaspoons pure vanilla extract

11⁄2 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon ground cinnamon

Large pinch cayenne pepper

Instructions: Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking pan or spray generously with nonstick baking spray.

In a medium saucepan, heat the butter and unsweetened chocolate over low heat, stirring frequently, until they have melted. Remove from the heat and stir in the sugar, then the cocoa powder. Beat in the eggs one at a time.

Stir in the vanilla extract and then the flour until incorporated. Stir in the salt, cinnamon and cayenne until blended. Scrape the mixture into the prepared pan and bake for 25 to 30 minutes, until a wooden skewer inserted into the middle of the pan comes out clean.

Cool completely on a wire rack. Cut into 24 squares.

Nutrition information per serving: 208 calories; 99 calories from fat; 11 g fat (7 g saturated; 0 g trans fats); 56 mg cholesterol; 94 mg sodium; 25 g carbohydrate; 1 g fiber; 17 g sugar; 3 g protein. Makes 24 servings