New Mexico Cinnamon Chile Brownies

Makes 24 brownies

Ingredients

• 3/4 - cup all-purpose flour

• 1/4 - cup + 1 Tablespoon New Mexico chile powder (pure)

• 1-1/2 - Tablespoons ground cinnamon

• 1 - teaspoon baking powder

• 1 - teaspoon salt

• 1-1/2 - sticks unsalted butter (at room temperature)

• 5 - ounces semi-sweet chocolate, chopped

• 5 - ounces unsweetened chocolate, chopped

• 1-1/4 - cup sugar

• 3 - eggs (large) (at room temperature)

Directions

1. In a medium-mixing bowl, sift in the flour, chile powder, ground cinnamon, baking powder, and salt until well combined.

2. Into a double boiler, add the butter and chocolates. 

3. Set to simmer and heat until butter and chocolate are about half melted. 

4. Then remove the top pan and continue to stir the butter and chocolate until fully melted.

5. Pour into a large mixing bowl and cool for 10 minutes. With a mixer, beat in the sugar to the chocolate mixture. 

6. Beat for 2 minutes or until smooth and silky. 

7. Next, beat in the eggs until well incorporated.

8. Next, stir in the flour mixture. Do not over mix. 

9. Spoon the batter into the baking pan. Make sure to spread the batter into the corners. 

10. Place on the lower baking rack for 20 minutes or until toothpick comes out clean. 

11. Remove from oven and place on a wire rack to cool. 

12. After 30 minutes, cut the brownies and serve.