Spiced Chai Brownies

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


Units Scale
  • 85 grams (3 ounces) dark chocolate, chopped roughly
  • 90 grams (3.17 ounces) butter, room temperature
  • 100 grams (3.5 ounces) caster sugar
  • 2 leveled tablespoons cocoa powder
  • 3 large eggs
  • 60 grams (2.1 ounces) all purpose flour
  • 2 teaspoons Chai Spice mix (see the link above for the recipe)


  1. reheat oven to 180 degrees Celsius. (350F)
  2. In a bowl, add the chocolate and butter and place over a heavy bottomed saucepan containing gently simmering water. Make sure the bowl does not touch the simmering water and stir to melt the chocolate and butter together.
  3. Alternately, you can also use the microwave to melt them in short 10 second bursts and stirring well.
  4. Once the chocolate looks silky smooth and melted, add the caster sugar, cocoa powder.
  5. Add eggs one at a time and incorporate well between each addition.
  6. Add the flour and fold it in the mix.
  7. Add the Chai Spice mix and mix well.
  8. Pour in an 8 x 8 inch baking pan that has been lined with baking parchment.
  9. Bake for 15 – 18 minutes or until a knife inserted into the center comes out clean.
  10. Take it out of the pan once baked and let it cool completely.
  11. The flavor and fudginess usually develops a few hours after the brownie is baked.
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