Sriracha Sea Salt Brownies by Diana Kuan

The texture is somewhere between cakey and fudgey. The spice, rather than hitting you immediately, is subtle at first but slowly builds. The brownies will keep for up to 5 days at room temperature or

Reprinted from Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Diana Kuan.

Makes 16 Brownies

If you’ve ever tasted mole poblano or a Mexican hot chocolate, you probably already know that the combination of chili and chocolate is pure culinary magic. I first brought these brownies to a family Christmas party years ago and they were a hit with everyone, from my five-year-old niece to ninety-year-old great-aunt. The texture is somewhere between cakey and fudgey. The spice, rather than hitting you immediately, is subtle at first but slowly builds. The brownies will keep for up to 5 days at room temperature or up to 4 months in the freezer, if they don’t all get gobbled up first.