As mentioned in my previous post, I also made brownies for my sister's wedding. The brownies I made for that were this recipe from Smitten Kitchen. These brownies are wonderful and have been made multiple times at my house.
A wonderful variation on those brownies is giving them a Mayan spin. To have something considered "Mayan" chocolate it includes an addition of spices like cayan pepper and chili powder.
The added spices give these brownies an awesome new taste with just a little hint of heat. I am a big fan of them.
Yield: 16 brownies
3 oz unsweetened chocolate, chopped
1 stick butter
1 1/3 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp flaky sea salt
2/3 cup flour
1 tsp red pepper
1 tsp chili powder
Preheat the oven to 350 degrees. Line an 8x8 pan with parchment paper or foil and coat it with cooking spray.
In a heat proof bowl over simmering water melt the chopped chocolate with the butter until completely melted. Stir in the sugar and then the eggs one at a time. Then stir in the vanilla and salt. Add the flour, red pepper, and chili powder. Stir it in until just combined. Pour into prepared pan. Bake for 25-30 minutes.
Source: adapted from Smitten Kitchen