Spiced Chile Chocolate Brownies

Serves 9 · 20 min prep · 30 min cook

Ingredients

• 3/4 cup unsalted butter
• 8 oz bittersweet chocolate chips
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 tsp ancho chile powder
• 1/4 tsp cayenne pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1 fresh jalapeño, seeded and minced
• 1/2 tsp flaky sea salt for finishing

Instructions

1. 1Preheat the oven to 350°F. Line an 8-inch square metal baking pan with parchment paper, leaving overhang on two sides for easy lifting, and lightly grease the parchment.
2. 2Melt the butter and bittersweet chocolate together in a medium heatproof bowl set over a saucepan of barely simmering water, stirring until smooth and glossy; remove from heat and let cool 3 minutes so it is warm, not hot.
3. 3Whisk the granulated sugar and brown sugar into the chocolate mixture until fully dissolved and the mixture looks thick and shiny.
4. 4Add the eggs one at a time, whisking hard after each addition until the batter turns ribbon-like and slightly lighter in color, then stir in the vanilla.
5. 5In a separate bowl, whisk together the flour, cocoa powder, ancho chile powder, cayenne, cinnamon, and fine sea salt until no streaks remain.
6. 6Fold the dry mixture into the chocolate batter with a spatula just until no dry flour remains; do not overmix. Fold in the minced jalapeño so the flecks are evenly distributed.
7. 7Scrape the batter into the prepared pan and smooth the top. Bake 28 to 32 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
8. 8Cool completely in the pan on a wire rack, at least 1 hour. Lift out using the parchment, sprinkle with flaky sea salt, and cut into 9 squares. Serve at room temperature for fudgy centers with a gentle chile warmth.