Chocolate Chai Brownies
Fudgy dark chocolate brownies with chocolate chai latte powder folded through, baked in a 20cm tin. Makes 12.
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.
Want the background, not just the brew?
Brewed with: Drink Me Chai Chocolate Chai Latte, 225g
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