Sriracha Brownies – Chewy, ultra chocolatey with just the right amount of spicy kick! Can be homemade or from your favorite boxed mix.
This post has been updated from its original February 12, 2015 publishing with new content, re-edited photography, and recipe clarification including additional baking methods.
Yes, you’ve read that correctly.
They are spicy, chocolately, chewy, and delicious.
Chocolate paired with chili peppers
Both chocolate and chili peppers originated in the New World (i.e. North, Central, and South America). The idea to combine the two is not a new idea. Ancient societies used both together.
Just like coffee, the cacao beans have to be roasted to produce the desired flavors. Also like coffee, how and for how long the beans are roasted, different flavors are produced.
If you’ve eaten any variety of peppers before, you know they all have a unique taste.
Blending different chocolate ‘roasts’ with different varieties of peppers can produce some amazing flavors.
Check out any artisanal chocolate line and you’re bound to find a chocolate bar infused with chili peppers.
I even added chocolate to my pork and sweet potato chili, the flavors were perfect.
Spicy Chocolate Brownies
Chipotle and cayenne pepper seem to get the majority of the attention when pairing with chocolate. I have had and love pot-de-cremes made with both.
For pure curiosity reasons, I wanted to make chili pepper infused brownies. Brownies are my favorite dessert after all.
Having had all the standard or more common chocolate and pepper pairings, I decided to use Sriracha.
Some friends were very enthusiastic over it. Others were near frightened over the thought. A third group was skeptical but willing to try them.
How to Make Sriracha Brownies
First off, if you want to make brownies with Sriracha using your favorite box mix, see notes in the recipe card.
I like to get all my ingredients out and measured before I begin cooking or baking. It makes the process easier and smoother.
This recipe calls for three different types of chocolate. I know that may sound like overkill, but I promise it’s not. It’s worth it.
Some of the chocolate required a bit of preparation as well. You can use a small hand grater to ‘grate’ the baking squares or chop them with a sharp chef’s knife for easier and quicker melting.
Melting the chocolate is the first step. Whisk the instant coffee, cocoa powder, and boiling water together, until the powders have dissolved. Then add the solid chocolates, stirring constantly until they are all melted and combined.
Continue by incorporating the wet ingredients one by one, the butter, oil, eggs, and vanilla. Then the sugar and Sriracha sauce.
The flour and salt are the last to be added. Once fully combined, pour the batter in to a greased baking pan.
Bake, cool completely, and enjoy these delicious yet different treats.
Adaptations for making spicy chocolate brownies.
- Use more or less Sriracha per your own heat tolerance. These were not burn-your-mouth hot. A small heat is felt, nothing more.
- If omitting the unsweetened chocolate, increase chips by 2 oz., but decrease sugar by a half-cup at least.
- If using higher than 60% cacao dark chocolate, increase sugar by up to a quarter cup. The higher the dark percentage, the less sweet the chocolate becomes which will affect the overall sweetness of the brownies.
- Milk chocolate chips are not recommended for this recipe.
Sriracha Brownies are a chewy, ultra chocolatey treat with just the right amount of spicy kick!
- ⅓ cup cocoa powder
- 1 tsp instant coffee espresso powder will work
- 1¼ cup bowling water
- 2 oz unsweetened chocolate finely chopped
- 6 oz 60% cacao dark chocolate chips
- ½ cup butter (1 stick); melted
- ½ cup vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
- 2½ cups sugar
- 1¾ cup flour
- 1 tsp salt
- 2 tbsp Sriracha
Pre-heat oven to 350°F.
Whisk together cocoa powder, instant coffee, and boiling water together in large bowl until smooth.
Add unsweetened chocolate and chocolate chips; whisk until chocolate is mostly melted.
Whisk in melted butter and oil. (Mixture may look curdled.)
Add eggs, egg yolks, and vanilla; continue to whisk until smooth.
Whisk or stir in sugar until fully incorporated.
Add the Sriracha.
Add flour and salt; stir until combined.
Scrape batter into 9×13 pan that has been sprayed with cooking spray. (Butter or oil works too, wipe off any excess.)
Bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes.
Transfer pan to wire rack and cool 1½ hours.
Cut, serve, and enjoy
How to make Sriracha Brownies from a box mix?
- Prepare the batter your favorite box mix per package directions.
- Only use 2 eggs for chewier brownies instead of the cake-like 3 egg method.
- Stir in the Sriracha to the prepared batter.
- Bake per package directions.
Suggestions for making brownies from a box mix even better.
- Grate 2-3 tbsp of your favorite dark or milk chocolate bar into the batter for increased chocolate flavor.
- Use 1 tsp instant coffee mixed into the water when making the batter or use warm (not hot or cold) coffee in place of the water.
Recipe adapted from Cook’s Illustrated, March & April 2010 issue.