Categories: Desserts

Ingredients

• 3 sticks unsalted butter
• 3 cups sugar
• 6 eggs
• 1 tbsp. vanilla extract
• 1 1/2 cups flour
• 1 1/4 cups unsweetened cocoa powder
• 1 3/4 tsp ground Mexican cinnamon
• 1/2 tsp ground pequin chile pepper
• 3/4 tsp kosher salt
• 3/4 tsp baking powder

Directions

1. Preheat oven to 350. Line a 9×13-inch baking pan with heavy-duty foil, leaving a 3-inch overhang on 2 short sides.

2. Microwave butter in a bowl on medium until partially melted, about 1 minute. Mash butter with sugar until combine well, then add eggs, 1 at a time, stirring well after each addition. Stir in vanilla.

3. Stir together flour, cocoa, cinnamon, ground chile pepper, salt, and baking powder in another bowl until well combined. Add flour mixture to butter mixture, stirring to blend well, then pour batter into prepared baking pan.

4. Bake until a toothpick inserted into center comes out with moist crumbs adhering, about 40 minutes. Let cool in pan 2 hours, then lift out and cut into 3×1 1/2-inch pieces.

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