Fudgy Mexican Brownies

2 1/2 cups semisweet chocolate chips

1 stick butter, cut into pieces

3/4 cup brown sugar

3/4 granulated sugar

1/2 tsp chile powder
1/2 tsp cinnamon
    (I used Penzey's Tung Hing Chinese Cinnamon)

4 eggs, room temperature

1 tsp vanilla
1 cup AP flour
1/2 tsp salt

Preheat oven to 325 degrees.

Melt 2 cups chocolate chips and butter in a saucepan over low heat.  Stir constantly.  Once melted, remove pan from heat and cool slightly.  Stir in chile powder and cinammon. Whisk in eggs, one at a time and vanilla.  Stir in flour, salt and 1/2 cup chocolate chips. Spread in the pan and bake for 45 minutes.