As first bite, you might not realize that there is anything different about these Sriracha brownies. Their texture is somewhere between fudgey and cakey and they spill fluffy, moist crumbs when you lift them (use a plate, please). They are made with both dark chocolate and cocoa powder for a decadent chocolate flavor. Everything seems normal… and then thirty seconds pass. Suddenly, it hits you – a taste of Rooster sauce (a.k.a Sriracha), just a little zing, bing, ba boom to liven up your dessert.
Here’s my secret – these Sriracha brownies are made with mayonnaise!
I love the ingredient list in Hamtpon Creek’s products – I feel good about eating all of them (in moderation). The Sriracha mayo is tasty on its own. I’m not typically a mayo person, but I really wanted to dip some French fries in it! So, don’t be surprised if the bottle that you buy never makes its way into your brownies.
Mayonnaise is often used in chocolate cakes (sometimes brownies) to make them extra moist. Using mayonnaise in baked goods might sound off-putting, but if you are using plain mayonnaise, you can’t taste the mayo at all. Now, Sriracha mayo is a different story. Like I said above, the Sriracha flavor from the mayo kicks in when you least expect it.
If you don’t want the punch, you can make this same recipe using Just Mayo’s plain mayonnaise.
My Sriracha brownie recipe is adapted from the Chocolate Brownie recipe on BBC’s Good Food.
Disclaimer: This post was sponsored by Hampton Creek, the makers of Just Mayo.