Spicy chocolate

Brownies
8 ounces Dark Chocolate, broken into pieces
1 stick of Unsalted Butter, cut into pieces
4 whole, large Eggs, at room temp
1 cup Granulated Sugar
3/4 cup Dark Brown Sugar
1 1/4 cup All-Purpose Flour
1/3 cup Unsweetened Cocoa Powder, plus more for dusting {I like Penzy's natural high fat cocoa}
3/4 to 1 teaspoon Cayenne Pepper, or more to taste
1/2 teaspoon Baking Powder
1/2 teaspoon Kosher Salt

Preheat your oven to 350 degrees. Prep your pan with butter and line with parchment.

In a sauce pan, place the broken chocolate and butter. Melt over low heat, stirring often. Once melted, remove off of the heat and add both sugars, stir and set aside.

Next sift the flour, cocoa powder, baking powder, salt and cayenne into a large bowl and set aside. To the slightly warm chocolate add in one egg at a time whisking after each additional egg. Then add spoonfuls of the flour/cocoa mixture and stir with a spatula until smooth.

Pour batter into prepared 8x8 pan and bake in preheated oven for 35-40 minutes or until a tester comes out clean. For more fudgy brownies, the tester should come out slightly coated with a thicker coat of chocolate batter, it shouldn't be runny.

Let cool and remove. Sprinkle with reserved cocoa powder and cut into desired size.

Truffles
8 ounces good dark chocolate, chopped
1/8 tsp chipotle pepper or cayenne
big pinch of salt
1/2 cup heavy cream
cocoa to dust

Heat heavy cream to a simmer
Pour over chocolate and stir in pepper and salt
Cool chocolate mixture a little and pour onto plastic wrap
Wrap chocolate mixture so it stays in a flat shape
Refrigerate until firm
Cut into squares
Dust with cocoa powder