MEXICAN CHOCOLATE BROWNIES

2 sticks butter
2 c. sugar
4 large eggs
1 T. vanilla
2/3 c. good-quality unsweetened cocoa powder
1 c. flour
1 t. ground Mexican cinnamon
¼ t. cayenne pepper
½ t. kosher salt
½ t. baking powder
Chopped nuts, optional
1. Preheat oven 350. Line 13×9” baking dish with parchment paper, leaving an overhand on two sides.
2. Press paper into corners and lightly grease paper with softened butter.
3. Melt the 2 sticks of butter in saucepan over medium heat. DO NOT BOIL.
4. Remove from heat and let cool.
5. Add sugar, eggs and vanilla. Stir with wooden spoon until combined.
6. Add cocoa, flour cinnamon, cayenne, salt and baking powder. Mix until smooth.
7. Fold in nuts if using.
8. Spread batter in pan and bake until toothpick inserted in center comes out fudgy, about 18-25 minutes.
9. Cool in pan. Then lift out parchment paper and slice brownies and serve.
*****You can top with Cool Whip or Ice Cream.