If you have a weakness for brownies, these fudgy, truffle-like morsels, with a hint of cinnamon and cayenne pepper, will have you going back for seconds. But a word to the wise — a brownie’s worst enemy is over baking, which makes them dry, so be diligent about testing them.
- Measuring Cups/Spoons Set
- High-Heat Scraper
- 2-Quart Saucepan
- 9" Wire Whisk
- Glass Nesting Bowls
- 9 x 9-inch Square Cake Pan
- 8" Chef's Knife
- 18 x 24-Inch Plastic Cutting Board
- 1 cup All-purpose flour
- ¼ cup Unsweetened cocoa powder
- ¾ tsp. Ground cinnamon
- ½ tsp. Table salt
- ½ tsp. Baking powder
- ¼ tsp. Cayenne pepper
- 8 oz. Semisweet bar chocolate, chopped
- 1 cup Granulated sugar
- ¼ cup Packed light brown sugar
- 1 tbsp. Instant espresso powder
- 3 Eggs, beaten
- 1 tsp. Pure vanilla extract
- 1 Stick unsalted butter (8 Tbsp.), cubed
- Preheat oven to 350°. Coat a 9-inch square baking pan with nonstick spray.
- Whisk together flour, cocoa, cinnamon, salt, baking powder, and cayenne.
- Melt chocolate and butter with granulated sugar, brown sugar, and espresso powder in a saucepan over low heat.
- Off heat, stir in eggs and vanilla. Stir in flour mixture just until incorporated. Transfer batter to prepared pan.
- Bake brownies until a toothpick inserted into center comes out with a few moist crumbs, 25 minutes. Transfer brownies to a rack and let cool completely. Cut brownies into 16 squares.
1 servings per container
- Amount Per ServingCalories247
- % Daily Value *
- Total Fat
- Saturated Fat 7g 35%
- Cholesterol 50mg 17%
- Sodium 106mg 5%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.