Mexican Brownies

 These brownies are perfect when you want something with a little extra kick to them!They're not spicy, they just have a little sweet heat!

2 ounces unsweetened baking chocolate, coarsely chopped
2 ounces semi-sweet baking chocolate, coarsely chopped
3/4 cup unsalted butter
1 3/4 cups sugar
3 eggs
1 tablespoon vanilla extract
2 tablespoons + 1/4 teaspoon unsweetened cocoa powder (I used Special Dark), divided
1 1/4 teaspoons ground cinnamon, divided
3/4 + 1/8 teaspoon ground cayenne pepper, divided
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup mini chocolate chips
1 tablespoon powdered sugar

Preheat oven to 350°F.
Line a 9x13” pan with foil and spray with cooking spray.
Place the two baking chocolates and butter in a large, microwave safe bowl.
Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth.
Stir in sugar.
Add eggs, vanilla, 1 teaspoon cinnamon, 3/4 teaspoon cayenne, salt, and 2 tablespoons cocoa and stir well.
Add flour and stir carefully.
Stir in mini chocolate chips.
Spread brownie batter in prepared pan.
Bake for 20-25 minutes, until a toothpick comes out with just a few crumbs stuck to it.
Let them cool completely before slicing into squares.
Whisk powdered sugar, 1/4 teaspoon cocoa, 1/4 teaspoon cinnamon, and a pinch (up to 1/8 teaspoon) cayenne pepper.
​Sprinkle over sliced brownies.