I found this recipe a while ago, but I changed it quite a bit, so here is my version. This type of brownie is not too sweet nor too dense. I would definitely say this is a mature brownie.
- 1 ½ cups unsalted butter
- 3 cups white sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups unsweetened cocoa powder
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoons ground Mexican cinnamon (canela)
- ½ teaspoon ground pequin chile pepper
- ¾ teaspoon kosher salt
- ¾ teaspoon baking powder
- 1 Preheat oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
- 2 Place the butter in a microwave-safe bowl, and cook on Medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined, and stir in eggs one at a time, incorporating each one before adding the next. Mix in vanilla extract.
- 3 Sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. Sprinkle in any salt caught in the sifter. Mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the prepared baking pan.
- 4 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan, and use parchment paper handles to remove the brownies for slicing.
- Calories 205.7
- Carbohydrate 27 g
- Cholesterol 61.6 mg
- Fat 10.8 g
- Fiber 1.4 g
- Protein 2.7 g
- Saturated Fat 6.4 g
- Sodium 76.4 mg
- Sugar 20.2 g