Mexican brownies

If you recall, a couple of months ago I posted these fudgy coconut brownies, which were the first homemade brownies I had ever made. We had a few people over on Cinco de Mayo and I was looking for a dessert to make that would be properly themed for the rest of the dinner. I found Aaron Sanchez's Mexican brownie recipe and thought that I'd give homemade brownies another try. Let me just say how delicious these brownies were! They were so moist and chocolaty and the addition of the cinnamon and cayenne gave them such depth and warmth. Those spices pair so beautifully with chocolate. They are so simple, yet so good. Everyone, even people who I thought may be a little concerned about cayenne in their brownies, loved them. Don't be afraid of the cayenne and don't leave it out - it's not hot in this quantity and with all the other flavors and sugar. It's just delicious.

Mexican brownies
2 sticks unsalted butter, plus more for greasing
1-3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
2/3 cup unsweetened cocoa powder
1 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
icing sugar, for dusting, optional

Melt the butter in a large saucepan over medium-low heat. Set aside to cool slightly.

Preheat the oven to 350 degrees. Line a 9x13-inch baking pan with parchment paper so it overhangs on two sides. Fold/tuck it down into the corners. Lightly grease the paper and other sides of the dish with butter.

Add the sugar, eggs, and vanilla into the saucepan with the butter. Stir with a wooden spoon until combined.

Add the cocoa, flour, cinnamon, cayenne, salt, and baking powder. Stir with a wooden spoon until smooth. Pour into the baking pan and spread the batter evenly. Bake until a toothpick inserted in the middle comes out fudgy, about 30-35 minutes. Cool in the pan on a rack. Use the parchment paper to remove them from the pan. Slice and dust with icing sugar, if desired. Store in an airtight container.

What was I cooking one year ago?: spring onion and pea risotto
Two years ago?: slow cooker jambalaya