Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a small saucepan, cook and stir chocolate and butter over low heat until melted and smooth. Remove from heat; cool slightly.
Meanwhile, preheat oven to 325°F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside. In a small bowl stir together flour and 1/4 cup cocoa powder; set aside.
In a large mixing bowl stir together sugar, espresso powder, ground chipotle pepper and cinnamon. Add chocolate mixture. Beat with an electric mixer on medium speed for 1 minute, scraping sides of bowl occasionally. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in vanilla. Gradually beat in flour mixture just until combined. Beat on medium speed for 1 minute. Pour batter into the prepared baking pan, spreading evenly.
Bake for 35 to 40 minutes or until edges start to pull away from sides of pan. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Sprinkle with additional cocoa powder. Cut into brownies.