Chocolate Chai Brownies

teas.co.uk · 15 min plus 28 min bake · Makes 12 brownies

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

1. 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.
2. Set a heatproof bowl over a pan of just simmering water, making sure the base does not touch the water.
3. Melt the dark chocolate and butter together in the bowl, stirring until glossy and smooth, then take it off the heat.
4. After a couple of minutes, whisk the chai powder into the chocolate until it dissolves; the mix will deepen and thicken slightly.
5. 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.
6. Fold the cooled chocolate chai mix into the eggs in a slow stream, keeping the air in, then stir in the vanilla.
7. 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.
8. 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.
9. Cool fully in the tin on a wire rack before lifting out by the parchment and cutting into 12.
10. Tip: wipe the knife clean between cuts for neat squares, and store in an airtight tin for up to five days.

Recipe: https://teas.co.uk/recipes/chai tea/chocolate chai brownies/