Mexican Brownies

Ingredients

• 1.5 cups unsalted butter
• 3 cups white sugar
• 6 large eggs
• 1 tablespoon vanilla extract
• 1.5 cups all-purpose flour
• 1.25 cups unsweetened cocoa powder
• 1.75 teaspoons ground Mexican cinnamon , canela
• 0.75 teaspoons kosher salt
• 0.75 teaspoons baking powder
• 0.5 teaspoons ground pequin chile pepper

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.

2. 2

   Place butter in a microwave-safe bowl and cook on medium until butter is half melted, about 1 minute. Transfer butter to a large bowl; add sugar and mash until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla.

3. 3

   Sift flour, cocoa powder, cinnamon, salt, baking powder, and pequin pepper into a medium bowl. Sprinkle in any salt caught in the sifter. Mix flour mixture into butter mixture, stirring to blend well. Pour batter into the prepared baking pan.

4. 4

   Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan. Use parchment paper handles to remove brownies for slicing.