This easy recipe for chai spiced brownies transforms your usual fudgy brownie into a fudgy brownie with a little spicy attitude!
These sassy brownies! They will always and forever make me think about my friend Susan, who took me by the hand one day many moons ago, led me into a Starbucks, bought me a cup of chai tea and said “Trust me.”
One jillion cups of chai tea later, I am now always looking for something add that delectable chai flavor to (hello Chai Cookies! Hello Chai Hot Chocolate!) and it’s high time the brownies got their turn!
But first, what is chai tea? It is an Indian beverage made up of black tea, milk, and a collection of spices including cardamom, ginger, cinnamon, nutmeg, cloves and sometimes black pepper.
The spices give the warm milky tea a little kick, and that’s what’s going to happen to these brownies.
Here’s How You Make Chai Spiced Brownies!
You start out by making a classic brownie batter – butter, sugar, flour, eggs and melted dark chocolate (go for the good stuff!) – all stirred up in one easy to clean up pot.
But at the very end when you are stirring in the flour, you are also going to stir in just a pinch of those aromatic spices up there.
Bake up the brownies the way you usually do, cool them and cut them into squares, take someone you love by the hand and introduce them to the wonderful world of chai flavors.
Personally, I think these brownies taste just like Christmas.
Hey there little brother! You are looking very festive! Love the socks!
(I think I might have to make him some Chai Spiced Brownies now.)
Want to round out your meal? This recipe pairs well with...
Chai Spiced Brownies
Prep Time: 10 minutes- Cook Time: 25 minutes
- Total Time: 35 minutes
Yield: 12 1x
Category: Dessert
Method: Stovetop, Oven
Cuisine: American
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This easy recipe for chai spiced brownies transforms your usual fudgy brownie into a fudgy brownie with a little spicy attitude!
Ingredients
- 8 tablespoons butter
- 3 ounces dark chocolate
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs, beaten to blend
- 3/4 cup flour
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cardamom
- 1/4 teaspoon black pepper (optional, see note)
Instructions
- Preheat oven to 350 and line a 9×13 baking pan with nonstick foil.
- Put the butter and chocolate into a pot and melt them together over low heat. Take the pot off the burner and stir in both sugars.
- Whisk in the beaten eggs, then the flour, then all the spices.
- Scrape the batter into the baking dish, smooth it out and then pop it into the oven.
- Bake for 25 minutes or until a toothpick stuck into the center comes out cool.
- Cool in the pan and then cut into squares and serve them up!
Notes
Chai tea does include a pinch of black pepper – you can add this to your brownies if you are adventurous, or you can leave it out if you want a milder spice.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
Kate I’m snowed in today, would like to make your brownies but all We have is 100% cacao powder. How would you substitute. Thanks David
Hi David! We are snowed in too, and it’s an excellent day for making brownies! I’ve never done this substitution that you’ve asked about, but according to my chef friends you can substitute cacao powder for dark chocolate by using 1 tablespoon unsweetened cacao powder plus 2 teaspoons sugar and 2 teaspoons shortening for each ounce of chocolate. So you would need to add 3 tablespoons of cacao, 6 teaspoons of sugar and 6 teaspoons of shortening to the melted butter. Hope this helps – if you try it, will you come back and let us know how it turned out?
I’m jealous of your snow! My siblings in Minnesota and Wisconsin all got massive amounts of snow and we barely got flurries here in eastern Iowa. Guess I’ll have to make a batch of these brownies to make myself feel better.
I hereby give you my snow!!! And ALL the brownies. :)
Hi Kate We tried the substitution with the cocoa powder. The taste was delicious, but it wasn’t baked enough we baked it an additional 20 minutes and they were good. We also added walnuts,Thank you for responding so quickly
Thank you,
David
Hi David – I’m so glad it worked out! I’m guessing the extra baking time was due to the shortening. Thanks for letting me know how they turned out, and have a wonderful holiday season!