Mexican Hot Chocolate Brownies

So gooey...
So gooey…
If you look in the dictionary for fudgy brownie you’ll find these Brownies. More gooey than these you’re eating raw batter. I wouldn’t change a thing to this recipe except maybe add more cinnamon. The flavor of cinnamon didn’t really come through much and I do so love this spice. Otherwise, I used Allspice instead of clove but that’s only because I only buy whole clove and I was  too lazy to grind a small quantity.
The guys hate almost half the pan the first evening they were made. I think that says it all.
Adapted from Scientifically Sweet
Makes 16 brownies
4 oz unsweetened chocolate, roughly chopped
6 tbsp butter
¾ cup granulated sugar
¼ cup packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1/3 cup plus 1 tbsp all-purpose flour
½ tsp ground cinnamon
¼ tsp ground cayenne pepper
pinch of ground cloves
¼ tsp salt
2 tbsp raw cacao nibs for topping
Preheat oven to 350°F and position an oven rack in the center. Line an 8×8 inch square metal baking pan with parchment paper, leaving a 2-inch overhang on each end.
Place chocolate and butter in a large heatproof bowl set over a pot with ½-inch of simmering water over medium-low heat. Whisk gently until completely melted, smooth and glossy. Turn off the heat but keep the bowl over the hot water and gently whisk in both sugars until evenly blended. Remove the bowl from the heat and let cool for 3 minutes.  Whisk in the eggs, one at a time, mixing vigorously for about 10 seconds to incorporate each before adding the next. The batter should be smooth and shiny. Whisk in vanilla extract.
Add flour, spices and salt and use a rubber spatula to stir it in until blended and smooth.
Scrape the batter into the prepared pan and spread evenly into the corners. Sprinkle cocoa nibs over top of the batter. Bake about 23-25 minutes. A skewer inserted into the center of the brownies should come out with a few moist crumbs clinging to it (do not overbake). Transfer to a rack and cool completely.
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