2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 ½ teaspoon espresso powder
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 tablespoon ground cinnamon
¼ teaspoon cayenne pepper
½ teaspoon kosher salt
1 teaspoon baking powder
1. Preheat the oven to 350 degrees. Line a 9 x 13″ 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.
2. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
3. Add the cocoa, flour, cinnamon, cayenne powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, about 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
Yield: 18 Brownies