Any day is a good day for fresh baked goods. This easy brownie recipe comes together with a few hidden twists! Ditch the store-bought brownie mix and add a touch of spice to your homemade brownie mix with Kikkoman® Sriracha Hot Chili Sauce, then give your brownie squares a salty finish with a flaky sea salt topping. Under bake a little for chewy fudge brownies to enjoy all week long. Serve warm and à la mode with a side of vanilla ice cream.
¾ cup all-purpose flour ⅓ cup unsweetened cocoa powder ¼ teaspoon sea salt ½ cup (1 stick) unsalted butter, cut into 5 pieces 1 ¼ cups semi-sweet or dark chocolate chips 2 teaspoons vanilla extract 1 tablespoon Kikkoman® Sriracha Hot Chili Sauce ½ cup packed light brown sugar ½ cup granulated sugar 3 large eggs ½ teaspoon flaky sea salt for topping
Preheat oven to 350ºF and line a 9”x9” baking pan with parchment paper overlapping sides. Stir together flour, cocoa powder and sea salt in a medium mixing bowl. Set aside.
Create a double-boiler by placing a heat-safe glass mixing bowl over a saucepan filled with 2 cups of water. Melt butter and ⅔ cup chocolate chips in mixing bowl until smooth, about 8 minutes. Remove mixing bowl from stove and stir in vanilla extract, sriracha, brown sugar and granulated sugar. Cool mixture at room temperature for 5 minutes.
Using a hand mixer, beat in eggs one at a time. Gradually beat in flour mixture. Fold in remaining chocolate chips and spread batter in prepared pan.
Bake for 20-25 minutes. 20 minutes will yield a crunchy outside and chewy inside, 25 minutes will yield a crunchy outside and slightly cakey center.
Remove pan from oven and sprinkle flaky sea salt on hot brownies. Cool brownies 30 minutes before slicing into 16 squares.