Cinqo De Mayo Spice

Happy Cinqo De Mayo!
Last winter I was able to try Mexican hot chocolate for the first time. Chocolate and milk blended with cinnamon and chile peppers. It sounded strange but totally worked!
Today I used the same flavor combination to make these:

Mexican Brownies

1 1/2 sticks butter
5 oz. unsweetened chocolate
1/2 cup granulated sugar
1/2 cup brown sugar
3 eggs
2 teaspoons vanilla
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon ancho chile powder
1/3 cup mexican cocoa (you can make your own by combining 4 parts cocoa to 1 part cinnamon, I used 1 cup cocoa, 1/4 cup cinnamon, and 1/2 teaspoon ancho chile powder for some extra spice)
1/4 teaspoon salt

1. Preheat oven t0 325 degrees and grease an 8x8 inch baking dish.
2. Melt butter and chocolate over medium-low heat in a saucepan. Allow to cool.
3. Stir sugars into butter mixture. Add eggs and vanilla.
4. In a separate bowl combine; flour, baking powder, chile powder, cocoa, and salt.
5. Slowly add the dry ingredients to the wet ingredients.
Pour into prepared pan and bake for about 25 minutes. It is important to remove the brownies from the oven when they slightly undercooked.