Spicy Mexican-Style Brownies with a Kick

Instructions

1. Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit).
2. Line a small baking pan (about 15x15 cm) with parchment paper or lightly grease it.
3. Chop the dark chocolate into small pieces for easier melting.
4. In a heatproof bowl, combine the chopped dark chocolate and unsalted butter.
5. Melt the chocolate and butter together over a pot of simmering water (double boiler), stirring until smooth.
6. Remove the bowl from heat and let the mixture cool slightly.
7. In a separate bowl, whisk the large egg and granulated sugar until the mixture is smooth and slightly thickened.
8. Add the vanilla extract to the egg and sugar mixture and stir well.
9. Slowly For the melted chocolate and butter mixture into the egg mixture while stirring continuously to avoid cooking the egg.
10. In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, ground cayenne pepper, and salt.
11. Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
12. For the batter into the prepared baking pan and spread it evenly.
13. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
14. Remove the brownies from the oven and let them cool completely in the pan before cutting into squares.