Spicy Chocolate-Cayenne Truffle Brownies

• 8 ounces, weight Bittersweet Chocolate, Broken Into Pieces
• 1 stick Unsalted Butter, Cut Into Pieces plus More For Buttering Pan
• 1 cup Granulated Sugar
• 3/4 cups Dark Brown Sugar
• 1-1/4 cup All-purpose Flour
• 1/3 cups Unsweetened Cocoa Powder, Plus More For Dusting, I Like Penzy's Natural High Fat Cocoa
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt
• 3/4 teaspoons To 1 Teaspoon Cayenne Pepper, Or More To Taste
• 4 whole Eggs At Room Temperature
• Vanilla Bean Ice Cream, To Serve (optional)

1. Preheat your oven to 350 degrees F. Grease your 8x8 pan with a bit of butter and line pan with parchment.
2. In a sauce pan, place the broken chocolate and butter. Melt over low heat, stirring often. Once melted, remove from the heat and add both sugars, stir and set aside.
3. Next sift the flour, cocoa powder, baking powder, salt and cayenne into a large bowl and set aside.
4. Into the slightly warm chocolate add in one egg at a time whisking after adding each additional egg. Then add spoonfuls of the flour/cocoa mixture into it and stir with a spatula until smooth.
5. Pour batter into prepared 8x8 pan and bake in preheated oven for 35-40 minutes or until a tester comes out clean. For more fudgy brownies, the tester should come out slightly coated with a thicker coat of chocolate batter, but it shouldn't be runny.
6. Remove from oven and let cool, then remove from pan. Sprinkle with reserved cocoa powder and cut into desired size. If making a spicier brownie, you may want to consider keeping them a little on the small side.
7. Serve with vanilla bean ice cream if desired.
8. *If using a 9x13 pan, bake for 20-25 minutes and test for desired doneness.

weight bittersweet chocolate, butter, sugar, brown sugar, allpurpose, cocoa, baking powder, kosher salt, ube, eggs at, vanilla

Taken from tastykitchen.com/recipes/desserts/spicy-chocolate-cayenne-truffle-brownies/ (may not work)