Spicy Chocolate Chipotle Brownies

In a small saucepan, gently heat and stir the chopped chocolate and butter over low heat until completely melted and smooth.
Allow the mixture to cool slightly.
While the chocolate mixture cools, preheat your oven to 325°F.
Line a 13x9-inch baking pan with foil, ensuring that the foil extends over the edges.
Coat the foil with nonstick cooking spray.
In a separate bowl, combine the all-purpose flour and cocoa powder.
In a large mixing bowl, whisk together the sugar, instant espresso coffee powder, ground chipotle pepper, and cinnamon.
Add the melted chocolate mixture to this and beat with a mixer on medium speed for about 1 minute, scraping the sides of the bowl as needed.
Add the eggs one at a time, beating on low speed after each addition until just combined.
Stir in the vanilla extract.
Gradually add the flour-cocoa mixture and beat until just combined, then continue to beat on medium speed for an additional minute.
Spread the brownie batter evenly into the prepared pan.
Bake for 35 to 40 minutes or until the edges start to pull away from the sides of the pan.
Let the brownies cool in the pan on a wire rack.
Once cooled, use the foil to lift the uncut brownies out.
Sprinkle with a touch of additional cocoa powder, then cut into individual brownies.