• 10 tbsp butter plus more for the pans
  • 1 cup cocoa powder
  • 3 1/4 cup sugar
  • 3 1/2 tsp cinnamon
  • pinch of cayenne pepper
  • 4 eggs
  • 1 tbsp vanilla extract
  • 2 cups flour
  • 1/2 tsp sea salt
  • 1 1/4 cups bittersweet chocolate chips


  1. Preheat oven to 300. Butter a 13 x 9 baking pan. Line pan with parchment paper, leaving a 1-in overhang on 2 sides.
  2. Melt butter in microwave safe bowl. Add cocoa powder to melted butter and stir thoroughly.
  3. In a large bowl compine sugar, cinnamon and cayenne pepper. Using a wooden spoon, stir in cocoa and butter mixture. Add eggs 1 at a time beating until just combined. Stir in vanilla. Mix in flour and salt in 3 additions, stirring until just combined. Mix in chocolate chips. Pour into prepared pan.
  4. Bake until cake tester insterted in the center comes out with only a few moist crumbs, 35-40 minutes. Transfer pan to a wire rack to cool completely. To make for easier cutting, chill brownies for about 1 hour.