Ingredients:
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon plus 1 teaspoon Dutch cocoa powder
- 1 tablespoon ancho chili powder
- 1/2 teaspoon cinnamon
- 5 ounces dark chocolate, coarsely chopped
- 1 stick butter, plus more for pan
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fresh grated ginger
Preheat oven to 350F degrees. Butter sides and bottom of 9×9 baking pan. In medium bowl, whisk together flour, salt, cocoa, chili powder, and cinnamon.
Configure a double boiler. Place chocolate and butter in bowl and stir occasionally until both are completely melted and combined (about 5 minutes). Turn off heat but leave bowl over water and add both sugars. Whisk until completely combined and remove bowl from pan. Let stand at room temperature, about 20 minutes.
Add eggs to chocolate mixture, and whisk until just combined. Add vanilla and ginger, whisking to combine. Do not over beat the batter or brownies will be cakey.
Sprinkle flour mixture over chocolate mixture. Using spatula, fold dry ingredients into wet ingredients until there is just a trace amount of the flour mixture visible.
Pour batter into greased pan and smooth top with spatula. Bake for 27 to 30 minutes. Brownies are done when toothpick inserted comes out with a few moist crumbs. Cool brownies completely before cutting into bars.
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