Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch square baking pan with butter or shortening.
Melt butter in a medium-sized saucepan and then remove from heat. Stir in sugar and water first, then eggs, oil and vanilla. Stir in all dry ingredients (except dark chocolate chunks) and mix just until blended. Fold in dark chocolate chunks and hazelnuts. Spread batter in the prepared baking pan.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.
Dust brownies with a cinnamon-sugar mix and cut into 4 rows by 4 rows to make 16 brownies.
Brownie Points: Substitute espresso powder for the cayenne pepper for a less spicy option.
Ingredients:
1/4 cup butter
3 eggs
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup dark chocolate chunks
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/3 cup cold water
3 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup hazelnuts, chopped
cinnamon-sugar mixture for dusting
Number of servings: 16
Cooking time: 25 minutes
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