Fudgy Spicy Brownies
Ingredients
- 140 g (5 ounces) dark chocolate, at least 72 percent cacao, finely chopped
- 140 g unsalted butter (5 ounces; 10 tablespoons), plus more for greasing
- 2 tablespoons ground guajillo or Aleppo chile, see notes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 350 g granulated sugar (about 12 1/4 ounces; 1 3/4 cups)
- 3 large eggs
- 128 g all-purpose flour (4 ounces; 1 cup flour
Instructions
- 1
Adjust oven rack to middle position and preheat oven to 350°F. Line a 9- by 9-inch baking pan with two 9-inch wide strips of parchment paper or foil so that all sides are covered with a 1-inch overhang on all sides. Lightly grease with butter; set aside.
- 2
In a large microwave-safe bowl, combine chocolate, butter, chile, cinnamon, and salt. Microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes. (See notes.) Set aside to cool slightly, about 5 minutes.
- 3
Whisk sugar into chocolate mixture, followed by the eggs, whisking until smooth. Using a flexible spatula, fold in flour until just combined and no dry bits remain. Scrape batter into baking pan and bake until brownies are firm to the touch and a toothpick or cake tester inserted in the center comes out with a few moist crumbs attached, about 30 minutes.
- 4
Let cool in pan for 5 minutes. Using the parchment or foil overhang, lift brownies and transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.
