Spiced Chai Brownies

Brownies are one of life’s most rewarding goodies. You never just eat a brownie. You experience it. You experience the crunch from the crackly top and slowly, as your teeth sink into its fudge – like gooey middle, you experience bliss; pure, unadulterated bliss that is quite honestly, very difficult to put into words. There’s no two ways about the fact that Chocolate Brownies are sinfully decadent treats, but what happens when you add chai spice mix to it to complement the beautiful weather of fall? You get chai spice chocolate brownies.

Making your own chai spice is really fuss free and so much more vibrant and fragrant than store bought fluff.

These decadent and fudgy bars of heavenly bliss have all the indulgent flavors and texture of the ultimate chocolate brownies but by adding the chai spice mix, you get an undercurrent of warm spices that completely warm your soul and offer the comforting warm hug that you need especially in a weather like this.

All you need to do is follow the recipe for making your normal chocolate brownie and towards the end, once you’ve added your flour and the batter is ready for the oven, you add your chai spice mix and voila – you have the most fall – ready brownies!

Besides, there’s minimal hassle in preparing the batter for these chai spice chocolate brownies as everything comes together beautifully in just one bowl, so that means you don’t have to sweat it out scrubbing dishes as your brownies bake.

Do not whisk too much or use an electric hand or stand mixer:

Unless you want cakey brownies, incorporating air into your batter will make it light and fluffy, rather than fudgy. Besides, these chai spice chocolate brownies taste best when fudgy.Therefore, it would be best to use a wooden spoon or a rubber spatula for mixing the brownie batter.

Do not over bake your brownie batter:

Essentially, over baking will dry out your chai spice chocolate brownies and they’ll have an undesirable texture. Not only are you required to bake them as per the recipe instructions, you also have to ensure that you take the brownies out of the pan in which they’ve baked and place the brownies on a cooling rack to cool completely. The main reason for doing this is the simple fact that since the pan is hot, the brownies will continue to bake in the residual heat, resulting in drying out of the brownies.

Line your baking tin with parchment:

This one is a no – brainer as a parchment lined brownie pan will make it extremely easy for you to take your brownies out from the pan once they’ve been baked.

Click here for the homemade chai spice recipe.

Spiced Chai Brownies

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• Author: Samina Patel
• Total Time: 33 minutes
• Yield: 9–12 brownies 1x

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Description

Favorite fudge brownies receive warm autumn flair from a homemade blend of chai spice.

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Ingredients

Units MUS Scale 1x2x3x

Chai Spice Mix (makes more than needed — store the rest):

• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/8 tsp ground cloves
• 1/8 tsp ground black pepper (optional, for warmth)

Brownie Batter:

• 85 g (3 oz) dark chocolate, roughly chopped
• 90 g (6 tbsp) butter, room temperature
• 100 g (1/2 cup) caster sugar
• 2 leveled tbsp cocoa powder
• 3 large eggs
• 60 g (1/2 cup) all-purpose flour
• 2 tsp chai spice mix (from above)

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Instructions

1. Preheat oven to 180°C (350°F). Line an 8×8 inch baking pan with parchment paper.
2. Make the chai spice mix: stir together the cinnamon, ginger, cardamom, cloves, and black pepper (if using) in a small bowl. Set aside. You will use 2 tsp for this recipe; store the remainder in a sealed jar.
3. Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Stir until melted and silky smooth. Alternatively, melt in the microwave in 10-second bursts, stirring well each time.
4. Stir in the caster sugar and cocoa powder.
5. Add the eggs one at a time, incorporating well between each addition.
6. Fold in the flour until just combined.
7. Stir in the 2 tsp of chai spice mix and mix well.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 15–18 minutes, or until a knife or toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Do not overbake.
10. Remove from the pan and transfer to a wire rack to cool completely. The fudginess develops fully a few hours after baking.

Notes

• Use a wooden spoon or rubber spatula throughout — not an electric mixer.
• Whisking in air will make the brownies cakey rather than fudgy.
• Take the brownies out of the hot pan immediately after baking so they don’t continue cooking in the residual heat.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 220

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