Aaron Sanchez's Mexican Brownies

Aaron Sanchez, if you are not a Food Network junkie is one of the chefs that appears on several Food Network shows...Chefs vs. City and Chopped come to mind. He also appeared in the Food Network Magazine with the following recipe. These brownies are amazing and I am not a big brownie fan. The cayenne gives it a slow burn that is just delicious. I sprinkle a little powdered sugar mixed with some additional cayenne on top before serving.

By the way if you are pinched for time or if you and your husband shop the same sales at different times and you might have 17 boxes of brownie mix stored in your basement, you can doctor up the mix by adding 1 1/2 tsp. of cinnamon and 1/2 tsp. cayenne pepper for the 9X13 mix and then bake as directed.

2 sticks unsalted butter, plus more for greasing
2 C. sugar
4 large eggs
2 tsp. vanilla extract
2/3 C. good quality unsweetened cocoa powder
1 C. all purpose flour
1 tsp. cinnamon
1/4 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. baking powder

Preheat ove to 350 degrees. Line a 9X13inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.

Melt the two sticks of butter in a nonstick saucepan over medium low heat, do not boil. Remove from heat and let cool slightly. Add the sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.

Add the cocoa, flour, cinnamon, chili powder, salt, and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until toothpick inserted in the middle comes out fudgy (not clean, fudgy), about 10-25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.