If you’ve ever tasted mole poblano or a Mexican hot chocolate, you probably already know that the combination of chili and chocolate is pure culinary magic. I first brought these brownies to a family Christmas party years ago and they were a hit with everyone, from my five-year-old niece to ninety-year-old great-aunt. The texture is somewhere between cakey and fudgey. The spice, rather than hitting you immediately, is subtle at first but slowly builds. The brownies will keep for up to 5 days at room temperature or up to 4 months in the freezer, if they don’t all get gobbled up first.