Mexican Brownies

01Method

1. 1

   Heat the oven to 350°F (175°C). Line a 12x15-inch baking pan with parchment paper, letting about 3 inches hang over two opposite sides to create lifting handles.

2. 2

   Melt the butter partway in a microwave-safe bowl on medium power for about 1 minute. Move it to a large mixing bowl, add the sugar, and work them together until thoroughly combined. Beat in the eggs one at a time, then stir in the vanilla extract.

3. 3

   Into a separate bowl, sift together the flour, cocoa powder, cinnamon, salt, baking powder, and pequin pepper; add back any salt that didn't pass through the sifter. Fold the dry mixture into the butter mixture until smooth and uniform, then spread the batter evenly into the prepared pan.

4. 4

   Bake until a toothpick inserted in the center comes out with a few moist crumbs, 20 to 25 minutes. Allow the brownies to cool completely in the pan, then lift out using the parchment handles before cutting into pieces.