AZTEC GOLD BROWNIES

Steps:

• Preheat oven to 325°F
• Line 8-inch glass baking pan with foil, grease and flour.
• In a glass bowl, melt butter and chocolate in 10 seconds increments. If chocolate is well-grated, this should take about 40 seconds-stir after 30 seconds.
• Place sugar, cinnamon, espresso powder, and chipotle pepper in a mixing bowl and stir well.
• Put flour and cocoa in another bowl and mix well.
• Scrape chocolate into sugar mixture and beat on medium speed about 30 seconds.
• Scrape sides and bottom of bowl and beat another 20 seconds or so.
• Add eggs, beat to incorporate, scraping as needed.
• Add vanilla and stir to incorporate.
• Add half of flour mixture, and stir on low speed until mostly mixed it.
• Scrape bowl and add rest of flour, mixing until incorporated.
• Scrape bowl. Beat on medium high speed for about 45 seconds, or until mixture lightens visibly. This is to incorporate air, which is the only leavening in the batter.
• Scrape into prepared pan and bake at 325°F for 30-35 minutes.
• Allow to cool in pan for 15 minutes.
• Lift out foil and lay on a wire rack and allow to cool completely before cutting.
• If you cut them too soon, they will be gooey in the middle and crackle too much on the top and fall apart.
• They should be fudgy in the middle with a bit of a crispy crust on top.
• Take them over the top by sprinkling with edible gold leaf.