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.
- 3 ounces dark chocolate chopped into small pieces
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon instant coffee granules
- 2 tablespoons buttermilk
- 1 tablespoon water
- 1 large egg lightly beaten
- 1/2 cup Sriracha Just Mayo
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
Preheat oven to 325 F.
Melt chocolate in the microwave or in a double boiler.
Stir in sugar, brown sugar, coffee, buttermilk, and water.
Stir in egg.
Stir in Just Mayo.
Sift flour, cocoa powder, and baking soda into chocolate mixture and gently stir to combine.
Grease a 9" square baking pan and pour in the batter, spreading it out as evenly as you can.
Bake for 30 minutes or until a toothpick inserted into the center of the brownies has just a few crumbs on it. The toothpick should not be totally dry.
Cool to room temperature on the counter before cutting.
Disclaimer: This post was sponsored by Hampton Creek, the makers of Just Mayo.