1 1/3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened Dutch processed baking cocoa
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (cayenne)
1 cup butter
6 oz Mexican chocolate (from 18.6-oz box), chopped
1 teaspoon vanilla
- Heat oven to 325°F. Spray 8-inch square pan with cooking spray.
- In medium bowl, mix flour, sugar, cocoa, salt, cinnamon and red pepper; set aside.
- In large microwavable bowl, microwave butter and chocolate uncovered on High 2 minutes, stirring after 1 minute, or until melted and mixture can be stirred smooth. Stir in flour mixture, eggs and vanilla. Pour into pan.
- Bake 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely on cooling rack, about 1 hour. Cut into 4 rows by 4 rows.
Makes 16 servings (1 brownie)