2 cups chocolate morsels dark with nestlé chocolatier) divided
2 large eggs
1.5 teaspoons ground cinnamon
2 tablespoons heavy whipping cream
1 tsp pepper flakes red with penzeys)* crushed
3 tablespoons butter unsalted cut into small pieces
0.3 cup water
Equipment
bowl
frying pan
oven
whisk
wire rack
microwave
mortar and pestle
measuring cup
Directions
Grind 1 to 1 1/2 tsp. pepper flakes with a mortar and pestle or spice grinder until pieces are small.
Combine brownie mix, ground pepper flakes, and cinnamon in a medium bowl; whisk until well blended. Stir in eggs, oil, and water until blended.
Add 3/4 cup chocolate morsels to batter; spoon batter into a lightly greased 13" x 9" pan.
Bake at 350 for 28 to 31 minutes. Cool completely in pan on a wire rack.
Place 1 cup chocolate morsels and butter in a large glass bowl. Microwave at HIGH 1 minute or until melted; stir in whipping cream.
Pour mixture over cooled brownies, spreading to form a thin even layer.
Place remaining 1/4 cup chocolate morsels in a 1-cup glass measuring cup, and microwave at HIGH 30 seconds or until melted.
Pour melted chocolate in a zip-top plastic freezer bag; snip a tiny hole in 1 corner of bag. Pipe a zigzag drizzle over iced brownies; sprinkle lightly with chile caribe flakes, if desired. Refrigerate brownies for easy cutting.
