Sriracha Sea Salt Brownies Recipe

Name: Sriracha Sea Salt Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (4 ounces) unsalted butter, cut into 4 or 5 pieces, plus more for greasing the pan; 2/3 cup semisweet chocolate chips; 1 cup packed light brown sugar; 1/2 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 3 large eggs; 1 teaspoon vanilla extract; 3 tablespoons Sriracha; 1 teaspoon flaky sea salt; 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar, for dusting (optional)

Servings: persons

1 stick (4 ounces) unsalted butter, cut into 4 or 5 pieces, plus more for greasing the pan
2/3 cup semisweet chocolate chips
1 cup packed light brown sugar
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
3 large eggs
1 teaspoon vanilla extract
3 tablespoons Sriracha
1 teaspoon flaky sea salt
1 1/4 cups all-purpose flour
1/4 cup powdered sugar, for dusting (optional)

1
Preheat the oven to 350u00b0F. Line a 9-inch square baking pan with parchment paper or foil, with enough extra to hang over the edges of the pan. Grease the parchment paper or foil with butter.
2
In a medium saucepan, melt the butter and chocolate chips over low heat, stirring occasionally. Remove from the heat and whisk in the brown sugar, granulated sugar, and cocoa. Stir in the eggs until well incorporated, then stir in the vanilla, Sriracha, and 1/2 teaspoon of the sea salt. Stir in the flour until evenly blended.
3
Pour the mixture into the prepared pan. Bake for 20 minutes. Remove from the oven and sprinkle the remaining 1/2 teaspoon sea salt on top. Return to the oven and bake until a toothpick inserted in the middle comes out with just a little bit of batter or moist crumbs, another 10 to 15 minutes. Remove from the oven and let sit for 15 minutes. Carefully use the parchment paper or foil to transfer the brownies to a cooling rack. Cool on the rack for an additional 20 minutes before slicing into 16 brownies. Once the brownies are cooled to room temperature, you may also dust powdered sugar on top.

956

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 stick (4 ounces) unsalted butter, cut into 4 or 5 pieces, plus more for greasing the pan, 2/3 cup semisweet chocolate chips, 1 cup packed light brown sugar, 1/2 cup granulated sugar, and more.

Yes, Sriracha Sea Salt Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sriracha Sea Salt Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions