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 |
1 |
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.
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2 |
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.
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3 |
Stir in the sugar until well blended.
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4 |
Beat in the eggs.
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5 |
Stir in the remaining ingredients until just blended.
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6 |
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.
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