Recipe by Queen Dana
From Better Homes and Gardens September 2009.
Top Review by Studentchef
These were so moist, they were divine! The cinnamon and cayenne pepper really compliment each other, so it was a bit of sweet and hot at the same time. I used the icing sugar for the topping, and it made the brownies all the more tempting to eat.
- nonstick cooking spray
- 59.14 ml butter
- 236.59 ml granulated sugar
- 78.07 ml cold water
- 3 eggs
- 44.37 ml canola oil
- 4.92 ml vanilla
- 295.73 ml all-purpose flour
- 118.29 ml unsweetened cocoa powder
- 4.92 ml baking powder
- 1.23 ml ground cinnamon
- 0.59 ml salt
- 0.59 ml ground ancho chile pepper or 0.59 ml cayenne pepper
- 78.07 ml bittersweet chocolate or 78.07 ml semisweet chocolate piece
- 29.58 ml hot strong coffee (optional)
- powdered sugar, and (optional) or cinnamon sugar (optional)
Directions See How It's Made
- Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over edges of pan. Lightly coat the foil with nonstick spray. Set aside.
- In a medium saucepan melt butter; remove from heat. Whisk in sugar and water. Whisk in eggs, oil, and vanilla until combined. Stir in flour, cocoa powder, baking powder, cinnamon, salt, and ancho chile pepper. Stir in chocolate pieces. Pour batter into prepared pan.
- Bake for 23 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan by lifting up on the foil. If desired, brush hot cake with coffee. Cool completely.
- Cut into bars. Sprinkle with powdered sugar and/or cinnamon-sugar. Makes 16 brownies.