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1
For the brownies: Position an oven rack in the lower third of the oven.
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2
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray.
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3
Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides.
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4
Spray the parchment paper with vegetable oil cooking spray.
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5
Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl.
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6
Beat the mixture for 1 minute using an electric hand mixer on medium speed.
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7
Pour the batter into the prepared pan.
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8
Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes.
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9
Transfer the pan to a wire rack to cool for 1 hour.
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10
For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water.
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11
Stir until the chocolate has melted and the mixture is smooth.
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12
Remove the bowl from the pan and refrigerate until thick, 20 minutes.
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13
Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute.
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14
Spread the buttercream over the cooled brownie layer.
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15
Dust with the cinnamon and refrigerate until firm, about 30 minutes.
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16
Lift the brownie layer from the pan, using the excess paper for handles.
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17
Run a thin spatula underneath the brownie layer to loosen it from the parchment paper.
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18
Cut into 24 brownies and serve.
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19
Cook's Note: The buttercream can be made ahead of time.
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20
Cover and refrigerate until ready to serve.
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21
Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread.
