Makes 16 brownies
- 2 1/2 ounce unsweetened chocolate, roughly chopped
- 1/2 cup (1 Stick) unsalted butter, plus more for the baking dish
- 2/3 cup all-purpose flour
- 1/4 cup 505 Southwestern green chile
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup of sugar
- 2 large eggs
Preheat oven to 350°F. Line an 8-inch square baking pan with enough foil so that the foil extends a few inches over 2 sides of the pan (this will make it easy to lift the brownies out after baking). Butter the foil.
Put chocolate and butter in a medium saucepan over low heat. Cook, stirring frequently, until butter and almost all of the chocolate has melted, about 4 minutes. Turn off the heat and let the mixture cool for a few minutes (any remaining chunks of chocolate should melt).
In a blender, add the eggs, sugar and green chile and blend until smooth.
In a small bowl, whisk together flour,cinnamon, baking powder and salt. Pour the chocolate mixture into a medium bowl and stir in sugar/egg/chile mixture. Add flour mixture and stir just until smooth. Pour into the prepared pan and bake just until the top of the brownies begins to look dried and a toothpick inserted into the center of the brownies comes out with moist crumbs but no raw batter sticking to it, 30 to 35 minutes. Cool the brownies in the pan for 10 minutes and then use the foil on the sides to lift the brownies out and place on a rack to cool completely. Peel off the foil and cut the brownies into 16 squares