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1
Position oven rack in the lower third of oven; preheat oven to 350u00b0; butter and flour a 13x9 inch baking pan; set aside.
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2
In a bowl, whisk the flour, chile powder, baking powder, and salt until combined; set aside.
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3
Add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted.
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4
Remove the top of the double boiler from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
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5
Transfer to a big bowl and let cool for 10 minutes.
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6
Beat the sugar into the melted chocolate with an electric mixer on medium speed; continue beating until smooth and silky, about 2 minutes.
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7
Beat in eggs until well incorporated.
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8
With a wooden spoon, stir in flour mixture just until incorporated; do not beat.
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9
Spoon the batter into the prepared pan, spreading it gently to the corners.
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10
Bake for 20 minutes or until a pick comes out with a few moist crumbs; set pan of wire rack to cool for at least 30 minutes.
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11
Cut brownies into 24 pieces while they are still in the pan; carefully remove them with an offset spatula.
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12
Serve immediately or cool completely before covering with plastic wrap for storage at room temperature.
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13
Variation: add one or more of the following spices with the chile powder: 1 1/2 tablespoon ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon grated nutmeg, 1 teaspoon ground cloves and/or.
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14
Stir in 1 1/4 cups of any of the following mix-ins or 1 1/4 cups any combination of the following mix-ins, with the flour mixture-chocolate-covered espresso beans, chopped candied orange peel, chopped dried figs, chopped pecans, chopped toasted hazelnuts, dried cherries, raisins, toasted pepitas.
