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Secret Ingredient Brownies

Modified: October 3, 2007 at 8:41 am •  Published: October 3, 2007

Makes 24 brownies

5 ounces unsweetened chocolate

½ cup (1 stick) unsalted butter

1 1/4 cups all-purpose flour

½ teaspoon ground cinnamon

¾ teaspoon ground chili powder

3 large eggs

¾ cup granulated sugar

1 cup firmly packed light brown sugar

2 teaspoons pure vanilla extract

1 tablespoon vegetable oil

•Preheat oven to 350 degrees. Butter a 13x9-inch baking dish and set aside.

•Place the chocolate and butter in a microwave-safe bowl and microwave on High for 2 minutes or until melted. Stir to combine the mixture, and set aside to cool until the bowl is only slightly warm to the touch, about 20 minutes. The mixture must be cooled or it will curdle the eggs.

•Sift together the flour, cinnamon and chili powder onto a plate and set aside.

•In a large bowl using an electric mixer, beat the eggs on medium speed until well-mixed. Gradually stir in the granulated sugar, brown sugar and vanilla extract, then beat on medium speed until the mixture is foamy. With the mixer on low or by hand, gently stir the cooled chocolate mixture into the egg mixture. Stir in the flour mixture until well-blended, then stir in the vegetable oil.

•Pour the mixture into the preheated pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack and let cool completely in the pan before slicing.

•Note: Brownies can be baked up to two days ahead and stored in an airtight container at room temperature.

•Source: "Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home” by Debbie Moose.