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Mexican Hot Chocolate Brownies
Ingredients
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder (Dutch-process if possible)
  • 1 ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (more or less depending on taste)
  • 1 cup unsalted butter
  • 12 ounces bittersweet chocolate chips (I use Ghirardelli brand 60 percent)
  • 1 ¼ cup granulated sugar
  • ½ cup, packed, brown sugar
  • 1 teaspoon instant espresso coffee granules (optional)
  • 4 eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ (slightly heaping) teaspoon orange zest
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