Mexican Fudge Brownies

My friend Nicole (Mike will remember her as the girl who made the rice crispie treats on the wine trip this past summer) is pretty much Martha Stewart. Everything she bakes comes out scrumptous. She made these brownies for us this weekend (I have leftovers for Heroes night!). She upped the cinnamon/pepper quotient in her recipe, but here's the official one she sent over.

MEXICAN FUDGE BROWNIES
(adapted from a Recipezaar recipe)
makes 20 brownies

Ingredients:
2 sticks (1 cup) unsalted butter
6oz unsweetened chocolate
1 cup dark brown sugar
3/4 to 1 cup white sugar (to taste)
4 eggs (or 3 eggs and 1 white, for less cholesterol)
1 tsp. vanilla
3/4 cup flour
3/4 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cayenne pepper (or more, to taste)
1/4 tsp. ground black pepper (or more, to taste)
Pinch of cumin
6oz. semi-sweet chocolate, for topping

Directions
1. Preheat oven to 325 degrees. Grease a 9x13 inch pan.
2. In a large bowl, microwave together the butter and unsweetened chocolate on low-medium power. Heat for about 2 to 4 minutes, then stir to melt chocolate (do not overheat, and do not let any water get into the chocolate mixture)
3. Let chocolate mixture cool slightly. Stir in white and brown sugars.
4. Stir in eggs one at a time. Add vanilla.
5. In a small bowl, combine flour, salt and spices.
6. Add flour mixture to chocolate mixture, stir to combine.
7. Taste to check spiciness of brownies. Add more spices if necessary (especially cinnamon). Note that flavors will slightly intensify after baking.
8. Pour batter in pan, bake for 25-30 minutes until center is just set (do not overbake). Remove from oven.
9. Microwave semi-sweet chocolate in a small bowl. Spread melted chocolate over brownies and refrigerate 1 hour to set. Enjoy!