The addition of spicy cinnamon and cayenne adds a surprising Mexican twist to this classic chocolate treat. Although the ancho chile powder is optional, it provides a smoky, not too hot, flavor that perfectly compliments the cocoa powder. And just a quick tip: we love baking in this Pyrex baking dish, once it's cool, just pop a lid on the dish and it's ready to go (or store!).
Basic cocoa brownie recipe adapted from Alice Medrich’s Bittersweet.