- 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.