Aaron Sanchez's Mexican Brownies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon cayenne pepper 
• 4 large eggs 
• 1 cup flour all-purpose
• 1 teaspoon ground mexican cinnamon (canela)
• 0.5 teaspoon kosher salt 
• 2 cups sugar 
• 2 sticks butter unsalted plus more for greasing
• 0.7 cup cocoa powder unsweetened
• 2 teaspoons vanilla extract 

Equipment

• frying pan
• sauce pan
• baking paper
• oven
• baking pan
• toothpicks
• wooden spoon

Directions

1. Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
2. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil.
3. Remove from the heat and let cool slightly.
4. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
5. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth.
6. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
7. Photograph by Kate Sears