Chocolate and Sriracha Brownie
Ingredients:
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⅓ cup of cocoa powder
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1 teaspoon of instant coffee powder for espresso
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1¼ cup boiling water
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60g finely chopped unsweetened chocolate
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180 g dark chocolate chips with 60% cocoa
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½ cup butter, melted
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½ cup of vegetable oil
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2 big eggs
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2 large egg yolks
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2 tbsp. vanilla extract
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2½ cups AYAM ™ coconut sugar
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1¾ cup of flour
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1 teaspoon of salt
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2 tbsp. AYAM ™ Sriracha Sauce
Preparation:
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Preheat oven to 180 ° C.
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In a large bowl, whisk together cocoa powder, instant coffee and boiling water until smooth.
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Add unsweetened chocolate and chocolate chips; whisk until chocolate is almost completely melted.
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Whisk in the melted butter and oil.
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Add the eggs, egg yolks and vanilla extract; continue to whisk until the mixture is smooth.
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Beat in the coconut sugar, whisking or stirring until completely incorporated.
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Add the Sriracha sauce
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Add flour and salt ; stir until combined.
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Place the mixture in a brownie pan, previously greased with butter
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Bake for 30 to 35 minutes in the oven.
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Take out of the oven, wait for the brownie to cool before cutting it.