Spicy Chocolate Brownies
1 1/4 c all-purpose flour
2 Tbsp dark unsweetened cocoa powder
1 Tbsp ancho chile powder
2 tsp ground cinnamon
1 tsp salt
1 Tbsp freshly grated ginger root
9 ozs good quality dark chocolate (60-72%), coarsely chopped
2 ozs good quality milk chocolate, coarsely chopped
8 ozs (2 sticks) unsalted butter, cut into 1" cubes
1 1/2 c granulated sugar
1/2 c firmly packed brown sugar
5 large eggs, at room temperature
Preheat oven to 350. Butter bottom and sides of a 9"x13" baking pan. Line with parchment; butter the parchment.
In a medium bowl, whisk together flour, cocoa, chile powder, cinnamon and salt. Set aside.
Place chopped chocolates and butter in bowl of double boiler over medium heat. Stir to melt and combine. Turn off heat, but keep over water. Add both sugars and ginger; whisk until completely combined. Remove bowl from water; let mixture come to room temperature.
Add 3 eggs to chocolate mixture; whisk until just combined. Add remaining eggs; whisk until just combined. Do not overbeat batter at this stage or your brownies will be cakey.
Sprinkle dry ingredients over egg mixture. Fold until just a trace of flour is visible. Pour into prepared pan; smooth top with spatula. Bake 30 minutes, rotating halfway through baking time, or until a toothpick in center comes out with moist crumbs. Remove from oven; transfer to a wire rack to cool completely before cutting and serving. Store at room temperature, tightly covered, for up to 4 days.