These are not your mama's brownies. The subtle heat from red pepper turns these delights into conversation starters.
1 1/2 cups butter
1 (16-oz.) package bittersweet chocolate morsels
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 to 1 tsp. ground red pepper
1/2 teaspoon kosher salt
1 cup semisweet chocolate morsels
1 cup granulated sugar
3/4 cup firmly packed dark brown sugar
4 large eggs
1 1/2 tablespoons vanilla extract
How to Make It
Preheat oven to 350°. Cook first 2 ingredients in a large heavy-duty saucepan over low heat, stirring occasionally, 8 to 10 minutes or until melted and smooth. Remove from heat; cool completely (about 20 minutes).
Meanwhile, whisk together flour and next 4 ingredients in a large bowl until blended; stir in semisweet chocolate morsels.
Whisk together granulated sugar and next 3 ingredients until smooth. Whisk in bittersweet chocolate mixture. Whisk chocolate mixture into flour mixture just until combined.
Line bottom and sides of a 13- x 9-inch pan with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease parchment. Pour batter into pan.
Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan.
Lift mixture from pan using parchment paper sides as handles; cut into 24 squares.
Texas Sheet Cake Sandwiches: Split each brownie horizontally, and sandwich 1 Tbsp. store-bought chocolate frosting between top and bottom halves.