The Baked Spicy Brownie - cooking recipe

Ingredients

3/4 cup flour
1/4 teaspoon salt
4 teaspoons Dutch-processed cocoa powder
1 tablespoon dried ancho chile powder
1/2 teaspoon cinnamon
5 ounces dark chocolate (60 percent cacao, coarsely chopped)
1/2 cup unsalted butter (plus more for pan)
3/4 cup sugar
1/4 cup packed light brown sugar
3 large eggs
1 teaspoon vanilla (pure extract)
1/4 teaspoon freshly grated ginger

Preparation

Preheat oven to 350. Butter sides and bottom of a glass or light-colored metal 8x8-inch pan.
Whisk together flour, salt, cocoa powder, chili powder and cinnamon.
Melt chocolate and butter (either in the microwave or on top of a double boiler). Whisk in both sugars. Let stand until room temp, about 20 minutes.
Add eggs; whisk to combine. Add vanilla and ginger; whisk again. Don't overbeat if you want fudgey brownies.
Sprinkle flour-cocoa mixture over the chocolate mixture. Using a spatula (not the whisk!) fold the dry into the wet until there is just a trace amount of the flour mixture visible.
Pour batter into pan and smooth top. Bake for 27-30 minutes until toothpick inserted in the center comes out with a few moist crumbs. Cool completely before cutting and serving.