Preheat oven to 350 degrees F. Lightly grease a brownie pan and set aside. You can instead use a 9x9x2-inch baking pan with foil, extending foil up over edges of pan with a slight coating with non stick spray. In a bowl, add the melted butter. Whisk in sugar and water.
Whisk in eggs, oil, and vanilla until combined.
Stir in flour, cocoa powder, baking powder, cinnamon, salt, and chile powder.Combine well.
Stir in chocolate pieces.Pour batter into prepared pan.Bake for 23 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan by lifting up on the foil. If using the strong coffee, brush the hot brownie with it. Cool completely.
Cut into 16 bars. Sprinkle with powdered sugar and/or cinnamon-sugar.
Coconut Sugar: To make this refined sugar free, I use Coconut sugar which also is little less sweet than regular sugar. You can instead use regular granulated sugar or cane sugar. But if you like your brownies sweet and you are going to use Coconut sugar, I would suggest adding another 1/4-1/2 cup sugar.
Canola Oil: I used GMO free Organic Canola in this recipe. You can use any other neutral oil instead. I also assume that coconut oil would work quite well too.
Kashmiri Chili Powder: Use ground ancho chile pepper or cayenne pepper instead.
Chocolate: The original recipe suggests using miniature bittersweet or semisweet chocolate pieces and since I only had a big block of bittersweet chocolate, I used that instead.
Coffee: I haven't used it in this recipe.
Butter: To make this Dairy free, you can replace it with Extra Virgin Coconut oil.
Ingredients: 1/4 cup butter, melted - see Tips
1 cup coconut sugar, see Tips
1/3 cup cold water
4 large egg whites
1 large whole egg
3 tbsp canola oil, see tips
1 tsp vanilla
1-1/4 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp salt
1/8 tsp kashmiri chili powder, see tips
1/3 cup chopped bittersweet chocolate, see Tips
2 tbsp hot strong coffee (optional), see Tips