Mexican-Spiced Fudge Brownies

 

1 1/3

cups Gold Medal® all-purpose flour

2

cups sugar

1/2

cup unsweetened Dutch processed baking cocoa

1/2

teaspoon salt

1/4

teaspoon ground cinnamon

1/4

teaspoon ground red pepper (cayenne)

1

cup butter

6

oz Mexican chocolate (from 18.6-oz box), chopped

4

eggs

1

teaspoon vanilla

• 1 Heat oven to 325°F. Spray 8-inch square pan with cooking spray.
• 2 In medium bowl, mix flour, sugar, cocoa, salt, cinnamon and red pepper; set aside.
• 3 In large microwavable bowl, microwave butter and chocolate uncovered on High 2 minutes, stirring after 1 minute, or until melted and mixture can be stirred smooth. Stir in flour mixture, eggs and vanilla. Pour into pan.
• 4 Bake 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely on cooling rack, about 1 hour. Cut into 4 rows by 4 rows.