• ½ cup (1 stick) unsalted butter, cut into 1″ pieces
  • 1-1/4 cups sugar
  • ¾ cup Scharffen Berger natural unsweetened cocoa powder (or other high-quality cocoa powder)
  • 1 teaspoon coarse sea salt
  • I teaspoon roasted cinnamon
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon orange zest (from one medium orange)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ⅓ cup gluten-free flour or all-purpose flour (see Notes)
  • ¾ cup mini chocolate chips
  • Nonstick vegetable oil spray


  1. Preheat oven to 325°F. Line an 8x8x2″ glass baking dish with foil, pressing firmly into pan and leaving a 2″ overhang. Coat foil with nonstick spray; set baking dish aside.
  2. Melt butter in a small saucepan over medium heat or in a microwave. Let cool slightly.
  3. Whisk sugar, cocoa, salt, cinnamon and cayenne pepper in a medium bowl to combine.
  4. Pour butter in a steady stream into dry ingredients, whisking constantly to blend.
  5. Whisk in vanilla and orange zest.
  6. Add eggs one at a time, beating vigorously to blend after each addition.
  7. Add flour and stir until just combined (do not overmix).
  8. Stir in chocolate chips.
  9. Scrape batter into prepared pan; smooth top.
  10. Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 30-40 minutes.
  11. Transfer pan to a wire rack; let cool completely in pan.
  12. Using foil overhang, lift brownie out of pan; transfer to a cutting board and cut into 16 squares.

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