Melt 2 sticks of butter in a medium-size microwaveable bowl. Whisk in 3/4 cup natural (not dutch-process) cocoa, 2 teaspoons ceylon cinnamon, 2 teaspoons ground ancho chile pepper, and 1/2 teaspoon cayenne pepper. Stir in 2 cups of sugar. Add 3 eggs and 1 1/2 teaspoons Mexican vanilla. Mix well. Last, stir in 1 cup of all-purpose flour.
Grease a 9x13 pan (or line an 8x11ish Pyrex baking dish with Reynolds Release non-stick foil, like I did) and spread the batter in it. Bake at 350 degrees for 40 minutes, or until a toothpick inserted in the center comes out almost clean.
This was my second attempt at creating this recipe, and it was much better than the first (which suffered from too-harsh cassia cinnamon and too much cayenne). This new improved spice mix is just enough to give the brownies a bit of heat.
As always, all my spices are from Penzeys.