Sriracha Brownies – Chewy, ultra chocolatey with just the right amount of spicy kick!
They are spicy, chocolately, chewy, and delicious.
Chipotle and cayenne pepper seem to get all the attention when pairing with chocolate and 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.
With Valentine’s Day just a few days away, I felt I needed to contribute to the sweet-treat offerings that will help you celebrate your love. I wanted to kick things up a notch, get your heart beating, and get some spice involved for your romantic Valentine’s Day night.
If you’re celebrating Single Awareness Day alone, pop in a movie and don’t bother to cut them. Just grab the pan and a spoon and HUGE glass of ice cold milk or some vanilla bean ice cream and enjoy. This is how I will be enjoying them.
So Happy Valentine’s Day or Single Awareness Day, either way, you deserve a brownie.
- 1/3 cup cocoa
- 1 tsp instant coffee
- 1 1/4 cup bowling water
- 2 oz unsweetened chocolate; finely chopped
- 6 oz 60% cacao dark chocolate chips
- 1 stick melted butter
- 1/2 cup vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
- 2 1/2 cup sugar
- 1/ 3/4 cup flour
- 1 tsp salt
- 2 tbsp Sriracha
- Pre-heat oven to 350 degrees.
- Whisk together cocoa, instant coffee and boiling water together in large bowl until smooth.
- Add unsweetened chocolate and chocolate chips and whisk until chocolate is mostly melted.
- Whisk in melted butter and oil. (Mixture may look curdled.)
- Add eggs, yolks, and vanilla and continue to whisk until smooth.
- Whisk in sugar until fully incorporated.
- Add Sriracha.
- Add flour and salt and mix until combined.
- Scrape batter into 9x13 pan that has been sprayed with cooking spray.
- 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 11/2 hours.
- Cut, serve and enjoy
Recipe adapted from Cook's Illustrated, March & April 2010 issue.