I'm not going to lie, I've had a major sweet tooth lately! All I want is chocolate. These brownies are perfect for my intense cravings--they're really, really good and only take about 10 minutes to throw together and another 15-20 to bake. The cayenne isn't too spicy but it gives a nice edge to the dessert. This recipe is adapted from Alice Medrich’s Bittersweet.
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 teapspoon cayenne pepper
2 large eggs, cold
1/2 cup all-purpose flour
Preheat your oven to 325 degrees and place a rack in the center. Line a 8 x 8 square or 8 inch round baking dish with parchment paper and butter the sides and bottom. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and create a double boiler by placing it into a pot with simmering water. Stir until the butter has melted and bring off the heat.
Stir in the vanilla. Add the eggs one at a time and beat them together with a wooden spoon until the mixture is shiny and consistent.
Add the cayenne and flour and beat together with the spoon around 30 times. Pour the batter into the butter pan and place in the oven. Check at around 15 minutes to see if a toothpick, stuck into the brownies, comes out clean. Once it does, the brownies are done! Let them cool on a rack before you cut into them. To finish, I like to dust them with powdered and turbinado sugar. Enjoy!