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1.
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Position the rack in the lower third of the oven.
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Preheat the oven to 350F.
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Butter and flour a 9x13-inch baking pan; set it aside.
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2.
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In a medium bowl, whisk the flour, chile powder, baking powder, and salt until well combined.
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Set aside.
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3.
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Place the butter and both kinds of chocolate in the top of a double boiler set over simmering water.
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If you don't have a double boiler, place the butter and both kinds of chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water.
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Stir constantly until half the butter and chocolate is melted.
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Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
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Transfer to a large bowl and allow to cool for 10 minutes.
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4.
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Beat the sugar into the melted chocolate mixture with a whisk or with an electric mixer at medium speed; continue beating until smooth and silky, about 5 minutes by hand or 2 minutes with a mixer.
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Beat in the eggs until well incorporated.
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5.
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With a wooden spoon or a rubber spatula, stir in the flour mixture just until incorporated.
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Do not beat.
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Spoon the batter into the prepared pan, spreading it gently to the corners.
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6.
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Bake for 20 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached.
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Set the pan on a wire rack to cool for at least 30 minutes.
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7.
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Cut the brownies into 24 pieces while they're still in the pan.
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Carefully remove them with an offset spatula.
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Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.
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They will stay fresh for up to 3 days.
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The brownies can be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 2 months; allow them to thaw at room temperature before serving.
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Add one or more of the following spices with the chile powder: 1 1/2 tablespoons ground cinnamon/2 teaspoons ground ginger/1 teaspoon grated nutmeg/1 teaspoon ground cloves
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And/or 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 banana chips/chopped candied chestnuts/chopped candied orange peel/chopped dried figs/chopped dried papaya/chopped dried prunes/chopped pecans/chopped toasted chickpeas/chopped toasted hazelnuts/chopped unsalted roasted peanuts/crumbled biscotti/dried cherries/Goobers/raisins/toasted pepitas
