Spicy Chocolate-Cayenne Truffle Brownies

Preheat your oven to 350 degrees F. Grease your 8×8 pan with a bit of butter and line pan with parchment.

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.

Next sift the flour, cocoa powder, baking powder, salt and cayenne into a large bowl and set aside.

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.

Pour batter into prepared 8×8 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.

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.

Serve with vanilla bean ice cream if desired.

*If using a 9×13 pan, bake for 20-25 minutes and test for desired doneness.