Preheat the oven to 350°F. Line a 9-inch by 13-inch baking dish with parchment paper, leaving an overhang on two sides. Lightly grease the paper with butter.

Melt the butter in a large saucepan over medium-low heat. Remove from the heat and let cool slightly. Add the sugar, eggs, vanilla, and almond extracts to the saucepan and stir to combine.

Sift in the cocoa and flour — I use a fine-mesh sieve — then add cinnamon, chile powder, baking powder, and salt; mix until smooth. Spread the batter in the prepared pan and bake for 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.