2 sticks (1 cup) unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
⅔ cup unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon kosher salt
½ teaspoon baking powder
1 cup semisweet chocolate chips
2 cups heavy cream
2 cups semisweet chocolate chips
Heat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and sprinkle with chocolate chips. Bake until a toothpick inserted in the middle comes out fudgy, 20-25 minutes. Cool in the pan on a rack.
For the frosting: Bring cream to a simmer in saucepan. Remove from heat and pour over chocolate, stirring until chocolate is melted and smooth. Allow to cool slightly. Spread ganache evenly over cooled brownies. Chill until ganache sets.
Use parchment paper to lift brownies from pan and cut into 1½-by-2-inch bars. Store in an airtight contained in the refrigerator. Allow to sit at room temperature for a short time before serving.
Cook's note: For a quick version, use your favorite fudge brownie mix adding ingredients as directed plus 1 teaspoon cinnamon, ½ teaspoon cayenne pepper and 1 cup chocolate chips. Bake as directed on package and top with ganache.
Adapted from chef Aaron Sanchez on FoodNetwork.com