....is Mexican Chocolate Brownies

Adapted from Baking Bites

1 Cup butter
1/2 Cup Bittersweet or Dark Chocolate, Chopped
4 Tbsp Cocoa Powder
2 Cups Sugar
4 Eggs
2 tsp Vanilla Extract
1-1/3 Cup Flour
2 tsp Cinnamon
3/4 tsp Cayenne Pepper
1/2 tsp Paprika
1/2 tsp Salt
1-1/3 Cup Bittersweet or Dark Chocolate Chips

Preheat oven to 350F. Grease a 9×13-inch square baking pan.
In a small, heatproof bowl, melt Butter and Chocolate together. Stir with a fork until very smooth. Stir in cocoa powder until fully incorporated. Set aside to cool slightly.

In a large bowl, whisk together Sugar, Eggs and Vanilla extract. Whisking steadily, pour Chocolate Mixture into Sugar Mixture. Stir until smooth.

Sift Flour, Cinnamon, Cayenne Pepper, Chili Powder and Salt into the bowl and stir until just combined. Fold in Chocolate Chips.

Pour into prepared pan and spread into an even layer.
Bake for about 35 minutes, until brownies set and a toothpick inserted into the middle of the pan comes out with only a few moist crumbs, not batter, attached.

Cool in the pan completely before slicing.