|5 oz (170grams)||unsweetened chocolate|
|10 tbsp. (170grams)||Plugrá® European Style Butter, unsalted|
|4 large (200grams)||eggs|
|2 cups (400grams)||sugar|
|1¼ cups (150grams)||all-purpose flour|
|1 tbsp. (9grams)||ground Saigon cinnamon from The Spice House|
|¼ tsp. (2grams)||kosher salt|
|¼ tsp. (1gram)||chipotle powder or cayenne pepper|
|2 tsp. (10grams)||Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract|
|6 oz. (170grams)||Valrhona Manjari 64% Dark Chocolate, chopped|
Preheat the oven to 350°F. Line a 9x13-inch square pan with parchment paper or aluminum foil and spray with non-stick cooking spray.
Place the unsweetened chocolate and butter in a large, microwave safe bowl. Microwave on HIGH for 3 minutes, stirring every 30 seconds or until melted.
Stir in the sugar until well blended.
Beat in the eggs.
Stir in the remaining ingredients until just blended.
Spread the batter on the prepared pan and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center of the pan to see if it comes out clean.