Mexican Brownies

The heat from the cayenne pepper in these brownies is very subtle, but if you’re sensitive to it, leave it out.

Makes 16 servings

Total time: 50 minutes + cooling

WHISK:

1 1/4

3/4 1/2 1/4

MELT:

8 1

1 1/4 1

3 1 cup all-purpose flour cup unsweetened cocoa powder tsp. ground cinnamon tsp. each table salt and baking powder tsp. cayenne pepper

oz. semisweet bar chocolate, chopped stick unsalted butter

(8 Tbsp.), cubed cup granulated sugar cup packed light brown sugar Tbsp. instant espresso powder eggs, beaten tsp. pure vanilla extract

Preheat oven to 350°. Coat a 9-inch square baking pan with nonstick spray.

Whisk together flour, cocoa, cinnamon, salt, baking powder, and cayenne.

Melt chocolate and butter with granulated sugar, brown sugar, and espresso powder in a saucepan over low heat.

Off heat, stir in eggs and vanilla. Stir in flour mixture just until incorporated. Transfer batter to prepared pan.

Bake brownies until a toothpick inserted into center comes out with a few moist crumbs, 25 minutes. Transfer brownies to a rack and let cool completely. Cut brownies into 16 squares.

Per serving: 247 cal; 12g total fat (7g sat); 50mg chol; 106mg sodium; 31g carb; 1g fiber; 3g protein

Adding cinnamon and cayenne pepper to the brownies gives them depth of flavor and a kick of heat.

To be sure the eggs don’t get scrambled, stir them into the chocolate mixture off heat.