Mexican Chocolate Cinnamon Brownies

Steps

1. 1

   Heat the oven to 350°F. Line an 8-inch square metal pan with parchment, leaving an overhang on two sides.

2. 2

   Melt the butter and chocolate together in a heatproof bowl in the microwave in 30-second bursts, stirring between each, until smooth. Let cool for 5 minutes.

3. 3

   Whisk in the sugar, then the eggs one at a time and the vanilla. Whisk hard for 1 minute until thick and glossy; this is what gives the top its shine.

4. 4

   Sift the flour, cocoa, cinnamon, cayenne and salt over the bowl and fold with a spatula just until no streaks of flour remain.

5. 5

   Spread the batter evenly in the pan. Bake until the top is shiny and crackled, the edges are set and a toothpick in the center comes out with moist crumbs but no wet batter, 25 to 28 minutes.

6. 6

   Cool completely in the pan on a rack, about 1 hour, before lifting out and cutting into 16 squares. For the cleanest cuts, chill for 30 minutes first.