Preheat oven to 350°F.
Butter a 9-inch-square baking pan (for thinner brownies use a 9×13-inch baking pan and reduce cooking time by 5 or 10 minutes.)
Cream butter. Combine red pepper and sugar; add to butter and cream until fluffy. Beat in eggs. Combine flour, cocoa, cinnamon and salt. Fold dry ingredients into creamed mixture by hand to moisten dry ingredients and avoid dusting; then mix until well blended.
Spread mixture in prepared pan. Sprinkle nuts evenly over the top.
Bake 35 to 40 minutes. Cool and cut into squares.
Increase red pepper or add a sautéed chopped fresh jalapeno or Serrano chili pepper for hotter brownies.