Exact quantities, then the method.
These brownies fold a chocolate chai latte powder straight into a classic dark-chocolate brownie batter, so a warm chai-spice note runs through every fudgy bite alongside the Cocoa. It is a clever way to use the powder, and it needs nothing more than the usual brownie ingredients: dark chocolate, butter, sugar, eggs and a little flour.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Chocolate Chai Brownies recipe. Canonical: https://teas.co.uk/recipes/chai-tea/chocolate-chai-brownies/
They set fudgy in the middle with a slight crackle on top. Cool them fully in the tin before cutting, so they hold together, and they keep in an airtight tin for up to five days.
You'll need
- 50g Drink Me Chai Chocolate Chai Latte powder (2 standard servings)
- 200g dark chocolate (at least 70% cocoa), broken into pieces
- 175g unsalted butter, cubed
- 200g golden caster sugar
- 3 large free-range eggs, at room temperature
- 100g plain flour
- A small pinch of fine sea salt
- 1 teaspoon of natural vanilla extract
- 1 square 20cm baking tin, lined with non-stick baking parchment with a 2cm overhang on each side
- 1 medium heatproof bowl over a small saucepan of just-simmering water (bain marie)
- 1 electric whisk
- 1 large mixing bowl
Method
- Heat the oven to 180C (160C fan, gas 4) and line a 20cm square tin with parchment, leaving a 2cm overhang for lifting out later.
- Set a heatproof bowl over a pan of just-simmering water, making sure the base does not touch the water.
- Melt the dark chocolate and butter together in the bowl, stirring until glossy and smooth, then take it off the heat.
- After a couple of minutes, whisk the chai powder into the chocolate until it dissolves; the mix will deepen and thicken slightly.
- In a separate bowl, whisk the eggs and sugar for about four minutes, until pale and tripled in volume; this traps the air that gives the crackle top.
- Fold the cooled chocolate-chai mix into the eggs in a slow stream, keeping the air in, then stir in the vanilla.
- Sift the flour and salt over the top and fold through in three additions until no streaks remain; do not overmix or it turns cakey.
- Pour into the tin, smooth to the corners, and bake on the middle shelf for twenty-eight minutes, until the top is set with a slight crackle and a skewer comes out with a few damp crumbs.
- Cool fully in the tin on a wire rack before lifting out by the parchment and cutting into 12.
- Tip: wipe the knife clean between cuts for neat squares, and store in an airtight tin for up to five days.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Drink Me Chai Chocolate Chai Latte, 225g
Rate it, keep it, add to it.
Made this? Rate it.
Tell us how it came out. A star rating and a line or two helps the next person who makes it.
Sign in to rate +5 to 25 reward points · sign-in required
The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
Got something to add? Logged-in customers can submit additions to the Tea Wiki, admin-approved, your name on the byline, plus reward points.
Sign in to contribute