Sriracha Pecan Brittle Brownies

Was this too ambitious?
Tell me..
It’s ok.. 
It won’t hurt my feelings… 
No wait.. it will … it totally will
I don’t handle negative criticism well.. It normally ends with me telling someone exactly how I feel about what they think and then going all Amanda Bynes on them..
It all stems from childhood.. 
and my Aunt Mabel
Yes.. Aunt Mabel..
See, she was tough and felt the need to continuously point out what was wrong with you. As a child this list was numerous for me, so I despised being left in her care. She also constantly crunched and munched on Peanut Brittle.There were boxes in cabinets, in the glove compartment of her Cutlass, by the tv and in her bathroom on the top shelf of the medicine cabinet. Don't ask. It was weird and all of  her conversations were interrupted mid-sentence by that teeth chattering crunch noise.
You know that noise, it happens when biting into any hard piece of candy coated peanut glass. Think teeth breaking, earthquakin mayhem in yo mouth. Yep, that about sums it up. 

It caused horrific nightmares of broken teeth and extreme insecurity from all the chastising .. 
I’m ok now.. for the most least that's what my therapist tells me.
That doesn’t mean I don’t think of it every now and then..
Like take this pecan brittle and why I made it..
Aunt Mabel isn't a fan of pecans, so I felt this brittle should include them.
She also turns her nose up at spicy foods.. enter Sriracha.
Brownies were never popular with her either..
So take this brittle add pecans make it spicy..
Then crush it on top of a warm chocolate brownie..

Do you think I should send her some?

*Side Note- this is not your typical "brittle" recipe. It's not that hard piece of candy like substance that you automatically think of. It will be more of a crunch like spicy sweet topping that gives these brownies a little something extra special*

Sriracha Pecan Brittle Brownies 
Prep Time-35 mins Cook Time-37mins Yield- 34 Brownies 
For the brittle:
½ cup pecans, chopped
1/3 cup granulated sugar
1 tablespoon butter
1 ½ teaspoon Sriracha
For the brownies:
Recipe from Cooks Illustrated
1/3 Dutch-processed cocoa powder
½ cup plus 2 tablespoons boiling water
4oz bittersweet chocolate, chopped
4 tablespoons (1/2 stick) unsalted butter, melted
½ cup plus 2 tablespoons vegetable oil
2 large eggs
2 egg yolks
2 teaspoons vanilla extract
2 ½ cups granulated sugar
1 ¾ cup all-purpose flour
¾ teaspoon salt
4oz bittersweet chocolate
Preheat oven to 350 degress. Line a 9 X 13 inch baking pan with foil and spray with non-stick cooking spray. Set aside. This will be used for the brownines.
Now line a baking sheet with foil and set aside to use for brittle to cool.
For the brittle- In a medium skillet combine pecans, 1/3 cup sugar, and the tablespoon of butter. Cook over medium heat stirring constantly until sugar starts to melt.  When sugar starts to melt turn down heat to low. Add in sriracha and contuine to cook until sugar is golden, stirring when needed.  Altogether this took about 5 minutes. Pour brittle onto prepared baking sheet to cool.
For the brownies- Whisk together cocoa and boiling water until smooth. Add in 4 oz of chocolate until melted. Whisk in melted butter and oil. Add eggs, yolks and vanilla mixing together until smooth and combined.  Whisk in sugar, flour and salt until fully incorporated. Fold in remaining 4 oz. of chocolate.
Pour batter into prepared 9 x 13 baking pan and bake at 350 for 15 minutes..
Remove from oven and sprinkle crushed pecan brittle oven brownie: press lightly into batter. Bake for another 15 minutes. Cool in pan. Cut into bars and serve.
These brownies can be stored for up to 4 days in an air-tight container at room temp.