• 8 ounces of 70% cacao chocolate

• 6 tablespoons of unsalted butter, cut into pieces

• 1 teaspoon of cinnamon (optional)

• 1/2 teaspoon of ground ancho chili powder (optional)

• 3 eggs

• 1 cup of sugar

• pinch of salt

• 1 teaspoon of vanilla

• 1/3 cup plus 1 tablespoon of all-purpose flour

• 1 tablespoon of cocoa powder, plus extra for dusting

• 1/4 cup of cocoa nibs

What to do with all those stuff:

1. Preheat over to 350F and line a springform pan with parchment paper (a simple 8 or 9 inch square or circle pan will be just fine). Lightly grease and dust the parchment lined pan with butter and flour.

2. Place chocolate, butter, cinnamon and chili powder over simmering water. Stir together and until melted, smooth, and warm.

3. In another bowl place eggs, sugar, salt, and vanilla together and whisk on high speed for 2 minutes. It should be thick and and light colored.

4. Add the warm chocolate to the egg mixture and whisk together.

5. Fold in the flour and cocoa powder.

6. Scrape the batter into the lined pan and bake for 25-30 minutes or until a toothpick comes out clean.

7. Allow to cool for 30 minutes on a wire rack. Remove springform rim. Dust with cocoa powder and serve. Great with whipped cream, mint ice cream, or chilled cream poured over it.

[off-topic]I didn't use coca nibs and chili powder. So, it was more just chocolate brownie  ::)[/off-topic]