¼teaspoonsground red pepperdepending on how much spice you want
10tablespoonsunsalted butter
1 ¼cupssugar
¾cupplus 2 tablespoons unsweetened cocoa powder
¼teaspoonsalt
½teaspoonvanilla extract
2large eggs
Frosting:
3cupspowdered sugar
2sticks unsalted butter16 tablespoons, room temperature
pinchof salt
2teaspoonsvanilla extract
1tablespoonheavy cream or milk
1 ½tablespoonsground cinnamon
Instructions
To make the brownies:
Preheat the oven to 325 degrees. Line the bottom and sides of an 8 x 8 pan with parchment paper, making sure there is overhang on all sides. Set aside.
Whisk together flour, cinnamon and ground red pepper in a small bowl. Set aside.
Place the butter, sugar, cocoa and salt in a large microwavable bowl. Heat in 45 second increments on medium high heat, stirring after each increment, until butter is fully melted. Allow cocoa mixture to cool slightly. (You don't want to add eggs to a screaming hot batter.)
Stir in vanilla extract and eggs, one at a time, until batter is thick and shiny. Add flour mixture, stir until just mixed then beat vigorously by hand for another 30 seconds. Pour batter into prepared pan and bake for 27-32 minutes or until toothpick inserted in center of brownies has just a few crumbs sticking to it. Cool brownies in pan for 15 minutes and then lift parchment sides and place brownies on a cooling rack to cool completely before frosting.
To make the frosting:
Beat together powdered sugar and butter in a medium bowl for 2-3 minutes. Add salt, vanilla, cream and cinnamon and continue to mix until frosting is thick and smooth.
Notes
You may have frosting left over depending on how thick you like your frosting. Freeze any extra for your next batch of brownies