Instructions

In a double boiler or microwave, melt the Butter with the sugar stirring occasionally until the Sugar warms and the granular texture is now smooth, shiny and warm to the touch.

Place the Vanilla Extract and Espresso Powder together in a bowl or into the stand mixer bowl. Stir with a spatula to dissolve the Espresso crystals.

Add the Eggs and Cocoa Powder to the Vanilla and Espresso and beat together until well incorporated and thick.

Measure the Flour, Baking Powder, Salt, Cinnamon, and Chili Powder into a bowl and set aside.

With the mixer running, slowly add the Butter and Sugar mixture into the Cocoa and Egg mixture until all of the ingredients are incorporated. Mix on medium speed to blend until smooth. Then scrape down the sides of the bowl until the batter is well blended and creamy.

Add the Almonds and Chocolate chips mixing on low just to incorporate.

Pour the batter into the prepared pan soothing down the top and spreading out to the edges.

Sprinkle a little bit of the Flake Salt on the top of the Brownie batter.

Baker for 30 minutes until a toothpick inserted comes out clean.