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1
Heat your oven to 350 F and grease and line a 9x9 square baking pan with parchment paper.
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2
Into the bowl of a double boiler or a medium metal mixing bowl add the chocolate and butter. Place over the double boiler set over medium heat or in a hot water bath (make sure the bottom of the bowl doesn't touch the water) and stir until the chocolate and butter is melted.
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3
Remove bowl from the heat and stir in the sugar, cocoa powder, vanilla and eggs.
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4
In a small bowl combine the flour, cinnamon, salt and cayenne pepper. Add it to the chocolate mixture and combine well.
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5
Pour the brownie batter into your prepared pan, smoothing it out evenly and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
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6
Let the brownies cool completely in the pan before removing to cut into 1 inch squares. Once the brownies are cool and cut, prepare the buttercream.
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7
In the bowl of your stand mixer fitted with the paddle attachment cream the butter, confectioners' sugar, tequila and milk on medium-high speed until the buttercream is light and airy, about 3-4 minutes. Gently fold in lime zest.
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8
With a small offset spatula, apply a small amount of buttercream to the top of each brownie square. Store brownies in an airtight container for 3-4 days.
