Instructions

• Preheat oven to 350°F. Place a rack in the center. Line a 9×13" pan with foil and spray the foil with cooking spray.
• Place the 2 ounces unsweetened baking chocolate, 2 ounces semi-sweet baking chocolate, and ¾ cup unsalted butter in a large microwave-safe bowl. Microwave on HIGH for 2–3 minutes, stirring every 30 seconds, until the chocolate and butter are melted and smooth. Let the mixture sit 1–2 minutes to cool slightly.
• Stir in 1¾ cups sugar until combined.
• Add the 3 large eggs, one at a time, stirring after each egg until fully incorporated. Stir in 1 teaspoon vanilla extract.
• Reserve the topping spices: set aside ¼ teaspoon unsweetened cocoa powder, ¼ teaspoon ground cinnamon, and 1/8 teaspoon ground cayenne pepper for the topping. To the batter, add the remaining cocoa and spices: 2 tablespoons unsweetened cocoa powder, 1 teaspoon ground cinnamon, ¾ teaspoon ground cayenne pepper, and ¼ teaspoon salt. Stir until evenly mixed.
• Add 1 cup all-purpose flour and stir just until the flour is incorporated. Do not overmix.
• Fold in ¾ cup mini chocolate chips.
• Spread the batter evenly in the prepared 9×13" pan.
• Bake 20–25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. Remove from oven and let the brownies cool completely in the pan on a wire rack.
• Once cooled, lift the brownies from the pan using the foil and place on a cutting board. Slice into squares. In a small bowl whisk together 1 tablespoon powdered sugar, the reserved ¼ teaspoon cocoa powder, the reserved ¼ teaspoon cinnamon, and the reserved 1/8 teaspoon cayenne pepper. Sprinkle this mixture over the sliced brownies.