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Fudgy Sriracha and Sea Salt Brownies

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.

Ingredients

Yield: Yield: approx. 16 squares
Prep Time: 10 minutes
Inactive Time: 5 minutes
Cook Time: 33 minutes
Total Time: 48 minutes

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove pan from oven and sprinkle flaky sea salt on hot brownies. Cool brownies 30 minutes before slicing into 16 squares.

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