1 (19.5 oz.) box Pillsbury chocolate fudge brownie mix
1/2 cup Crisco vegetable oil
1/4 cup brewed coffee
2 large Eggland's Best eggs, room temperature & separated
1 tbsp. Ancho chili powder
1/2 tsp. cinnamon
1/4 tsp. ginger powder
1 tsp. chocolate extract (King Arthur)
1 tsp. vanilla extract
3/4 cup toasted chopped pecans, walnuts, macadamia or hazelnuts (optional)

Preheat oven to 350°F. Grease bottom of an 8x8-inch pan. Set aside.

In a double boiler mix brownie mix, oil, coffee, egg yolks, and spices. Gently stir until well incorporated for six minutes. Set aside to cool at least five minutes. Add extracts and stir.

In a large bowl of an electric mixer whip egg whites until thick like meringue. Gently fold into chocolate brownie mixture until well incorporated. Spoon mixture into prepared pan and hit pan on counter twice to remove any bubbles. Sprinkle nuts over top if you choose to use them.

Bake at 350°F for 35 to 45 minutes. Cool in pan. When ready to cut freeze 20 minutes first then cut into 12 squares.

Serve with hot fudge sauce and ice cream if desired.

I created this recipe in 2002 and now I share it with you.

Submitted by: Marina Castle