Chile Caribe Brownies

Ingredients

• 1 to 1 1/2 tsp. chile caribe pepper flakes or crushed red pepper flakes (we tested with Penzeys)*
• 1 (19.5-oz.) package fudge brownie mix (we tested with Pillsbury)
• 1 1/2 teaspoons ground cinnamon
• 2 large eggs
• 1/2 cup canola oil
• 1/4 cup water
• 2 cups dark chocolate morsels, divided (we tested with Nestlé Chocolatier)
• 3 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons heavy whipping cream
• Chile caribe pepper flakes (optional)

Preparation

1. Grind 1 to 1 1/2 tsp. pepper flakes with a mortar and pestle or spice grinder until pieces are small. Combine brownie mix, ground pepper flakes, and cinnamon in a medium bowl; whisk until well blended. Stir in eggs, oil, and water until blended. Add 3/4 cup chocolate morsels to batter; spoon batter into a lightly greased 13" x 9" pan. Bake at 350° for 28 to 31 minutes. Cool completely in pan on a wire rack.
2. Place 1 cup chocolate morsels and butter in a large glass bowl. Microwave at HIGH 1 minute or until melted; stir in whipping cream. Pour mixture over cooled brownies, spreading to form a thin even layer. Place remaining 1/4 cup chocolate morsels in a 1-cup glass measuring cup, and microwave at HIGH 30 seconds or until melted. Pour melted chocolate in a zip-top plastic freezer bag; snip a tiny hole in 1 corner of bag. Pipe a zigzag drizzle over iced brownies; sprinkle lightly with chile caribe flakes, if desired. Refrigerate brownies for easy cutting.
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