Place melted butter & cocoa powder into a small bowl (original recipe call for a blender but I didn't love using it). Using a hand mixer, on low speed, combine the butter and cocoa, increase the speed and blend well until light and fluffy.
Add the sugar, eggs, vanilla extract, flour, sea salt, cinnamon & cayenne pepper. Mix on low speed until flour is incorporated, increase the speed until a silky smooth batter is achieved.
Using an ice cream scoop divide mixture into a greased muffin tin or a 9-inch square baking dish if you want to make regular brownies.
Bake for 15-20 minutes.
Let cool completely before frosting and garnishing.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/01/14/mexican-hot-chocolate-brownie-bites/