Secret Ingredient Brownies

Your fellow tailgaters will never guess what the subtle flavor is in these moist brownies, but they will notice how it seems to make the brownies taste more chocolatey. They’ll keep your group talking—when they’re not discussing game strategy, that is.

 

MAKES 24 BROWNIES

 

5	ounces unsweetened chocolate
½	cup (1 stick) unsalted butter
1¼	cups all-purpose flour
½	teaspoon ground cinnamon
¾	teaspoon ground chile powder
3	large eggs
¾	cup granulated sugar
1	cup firmly packed light brown sugar
2	teaspoons pure vanilla extract
1	tablespoon vegetable oil

1. Preheat the oven to 350°F. Butter a 9 × 13-inch baking dish and set aside.
2. Place the chocolate and butter in a microwave-safe bowl and microwave on High for minutes or until melted. Stir to combine the mixture, and set aside to cool until the bowl is only slightly warm to the touch, approximately 20 minutes. This mixture must be cooled or it will curdle the eggs.
3. Sift together the flour, cinnamon, and chile powder onto a plate and set aside. In a large bowl using an electric mixer, beat the eggs on medium speed until well mixed. Gradually stir in the granulated sugar, brown sugar, and vanilla extract, then beat on medium speed until the mixture is foamy. With the mixer on low, or by hand, gently stir the cooled chocolate mixture into the egg mixture. Stir in the flour mixture until well blended, then stir in the vegetable oil.
4. Pour the mixture into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack and let cool completely in the pan before slicing.

EXTRA POINTS The brownies can be baked up to 2 days ahead of time and stored in an airtight container at room temperature.