A few months ago I got to run away to NYC for an extended weekend. On the flight over I sat next to the most memorable couple who kept me laughing to myself at their 'uniqueness'. The sweet wife had a new issue of Food Network Magazine that she graciously let me read, and because I found this recipe in that magazine, I am indebted to her.
The recipe is from the one and only Aaron Sanchez.
*2 sticks butter
*2 c. sugar
*4 large eggs
*2 tsp. vanilla
*2/3 c. cocoa
*1 c. flour
*1 tsp. Mexican cinnamon
*1/4 tsp. cayenne
*1/2 tsp. Kosher salt
*1/2 tsp. baking soda
Preheat oven to 350. Line a 9x13in. baking pan with parchment paper, leaving a few inches overhang. Butter pan.
In a saucepan, melt butter over medium-low heat, do not boil. Remove and cool slightly. Add sugar, eggs and vanilla to saucepan and stir with wooden spoon.
Add cocoa, flour, cinnamon, cayenne, salt and baking soda. Mix until smooth. Spread in pan and bake for 20-25 minutes (mine needed 25). They will be a little fudgey, this is a good thing. Remove parchment with brownies and cut to serve when cooled.
We all loved the flavor (even the girls) and would even add a little more cayenne next time. I highly recommend a scoop of vanilla ice cream with the brownie for a yummy bedtime snack.
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