Classic Fudge Brownies

Here's what you need

1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
2 sticks unsalted butter
6 ounces bakers chocolate, roughly chopped
1 1/4 cups brown sugar
1 cup granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
Cooking spray (such as Pam)

Here's what you do

Preheat oven to 350 degrees. Spray a 9 x 13 glass baking dish with cooking spray and set aside.

In a medium bowl, whisk together flour, cocoa powder, cinnamon, baking powder, and salt. Set aside.

In a medium sauce pan, simmer 2 inches of water over medium-high heat. Do not allow the water to come to a boil. Place a large heat-proof bowl over the water (be sure the water is not touching the bottom of the bowl or the chocolate will scorch). Add the butter and chocolate to the bowl and stir constantly until melted. Remove from the heat and allow to cool for about 10 minutes.

Whisk in the brown and granulated sugar until dissolved. Whisk in the eggs one at a time until well-combined. Stir in the vanilla.

Dump the dry ingredients all at once into the chocolate mixture. Slowly fold together until all the flour has dissolved into the chocolate. Pour the batter into the prepared baking dish and smooth out the top. Bake in the upper third of the over for 30 to 40 minutes or until a toothpick comes out with a few crumbs attached. Allow to cool in the pan.

Cut into 12 even squares using a sharp knife. Serve warm with ice cream and toppings or just as is. Store well-wrapped at room temperature for up to 4 days.