How to make it

1. https://www.youtube.com/embed/M4dGPvPtWyc
2. Preheat your oven to 350°F and spray a 9 x 13 pan with cooking spray, set aside.
3. Whisk together cocoa powder, instant coffee, and boiling water together in a large bowl until smooth. Add in unsweetened chocolate, chocolate chips and whisk until chocolate is mostly melted.
4. To the same bowl, whisk in melted butter, vegetable oil and oil from Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Add in eggs, egg yolks, vanilla extract, sugar and Lee Kum Kee Sriracha Chili Sauce; Whisk until fully incorporated. Then mix in flour and salt until no streaks of flour remain.
5. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes.
6. Transfer pan to wire rack and cool 1½ hours. Cut, serve, and enjoy!