Spicy Umami Chocolate Chili Brownies

Instructions

1. 1

   Preheat your oven to 175°C (350°F). Line a 9x13 inch baking tray with parchment paper, leaving an overhang for easy removal.

2. 2

   In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and add the dark chocolate. Stir until fully melted and smooth. Let it cool slightly.

   ~5 min
3. 3

   In a large bowl, whisk together the granulated sugar and eggs until well combined. Stir in the vanilla extract.

   ~2 min
4. 4

   Pour the slightly cooled chocolate-butter mixture into the egg and sugar mixture. Whisk until everything is smooth and emulsified.

   ~3 min
5. 5

   In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ancho chili powder, soy sauce, and salt.

   ~1 min
6. 6

   Gradually add the dry ingredients to the wet ingredients, folding with a spatula until just combined. Be careful not to overmix.

   ~2 min
7. 7

   Pour the batter into the prepared baking tray and spread evenly.

   ~1 min
8. 8

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake.

   ~30 min
9. 9

   Let the brownies cool completely in the pan on a wire rack before cutting. Sprinkle with flaky sea salt, if desired, just before serving.

   ~15 min