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.

Nutrition per serving