Spicy Mexican Chocolate Brownies

Preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius). To make the baking pan suitable for baking, cover its entire surface with parchment paper, ensuring that you leave a considerable amount of excess paper on two sides for easy handling.

Next, place the butter in a microwave-safe container and heat it on medium power for approximately one minute, or until the butter is roughly half-melted. Combine the melted butter with sugar in a bowl, stirring until they are fully incorporated and smooth. Gradually add eggs one by one, ensuring each egg is well mixed before adding the next. Introduce vanilla extract into the mixture.

In a separate bowl, combine and sift the cocoa powder, flour, cinnamon, ground cayenne pepper, salt, and baking powder. If any salt escapes during the sifting process, add it to the bowl as well. Gradually incorporate the dry ingredients into the butter mixture, blending them together thoroughly. Pour the resulting batter into your prepared baking pan.

Bake the brownies in a preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove the brownies from the oven and let them cool within the pan, using the excess parchment paper handles to lift them out for slicing.