These brownies are a delightful twist on the classic chocolate treat, infused with warm spices for a unique flavor.
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with foil, letting the edges extend over the sides for easy removal. Lightly coat the foil with nonstick spray.
Using foil makes it easier to lift the brownies out of the pan for cutting.
In a medium saucepan, melt the butter over low heat. Remove from heat and whisk in the granulated sugar and cold water until smooth.
Ensure the butter is fully melted before adding the sugar for a smooth mixture.
Whisk in the eggs, canola oil, and vanilla extract until well combined.
Add the eggs one at a time for easier mixing.
Stir in the flour, cocoa powder, baking powder, cinnamon, salt, and cayenne pepper until just combined. Avoid overmixing.
Sift the dry ingredients beforehand to avoid lumps.
Fold in the chopped bittersweet chocolate gently.
Chop the chocolate into small, even pieces for better distribution.
Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted near the center comes out clean.
Check the brownies a minute or two before the minimum baking time to avoid overbaking.
Let the brownies cool in the pan on a wire rack for 10 minutes. Then, use the foil to lift them out of the pan and let them cool completely.
Cooling the brownies completely makes them easier to cut.
Cut the brownies into squares and sprinkle with powdered sugar before serving.
Use a sharp knife for clean cuts and wipe it between cuts for neat edges.
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