Line a 13×9-inch pan with foil, making sure that the piece of foil is large enough to allow the ends of the foil to extend up and over the sides of the pan. Spray the foil with non-stick cooking spray.
In a large microwave-safe bowl, add the chocolate and butter and microwave on high for 2 minutes. Stir until the chocolate is completely melted.
Stir in the sugar, eggs, and vanilla. Stir to combine as much as possible (there may be some egg that doesn’t completely mix in which is perfectly fine).
Add cinnamon, cayenne and flour and mix thoroughly.
Pour the batter into the pan. Bake 25 to 30 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. (Do not over bake – these are very moist and fudgy brownies)
Let cool completely in the pan on a wire rack. When completely cool, use the foil to remove the brownies from the pan. Lay on flat surface and pull down the foil from the edges to expose the sides of the brownies.
Prepare Ganache by combining all ingredients in a double boiler. Stir until completely melted and shiny. Pour over brownies, and smooth until ganache runs over the sides.
Ganache recipe adapted from Ina Garten from the Food Network Brownie recipe adapted from afamilyfeast.com
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.