Ingredients
Tea Infusion
- 1 cup boiling water (250 ml)
- 3 chai tea bags
Spiced Butter Mixture
- ½ cup butter (113 grams)
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Dry Ingredients
- 1 cup all-purpose flour (148 grams)
- ⅓ cup cocoa powder (27 grams)
- ½ teaspoon salt
- ½ teaspoon baking powder
Other Ingredients
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup dark or semisweet chocolate chips (120 grams)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray an 8×8 inch baking pan with cooking spray and line it with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Steep chai tea: Place the chai tea bags into 1 cup of boiling water and let steep for 20 minutes to extract the rich chai flavors. After steeping, remove and discard the tea bags, then allow the chai tea to cool completely before using.
- Melt and spice butter: In a medium skillet over medium heat, melt the butter. Add the cinnamon, ground ginger, cardamom, nutmeg, allspice, and cloves. Heat the mixture for about 1 minute or until the spices become aromatic. Remove from heat and let the spiced butter cool slightly to avoid scrambling the eggs later.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder until evenly mixed.
- Mix wet ingredients: In a large bowl, combine the spiced butter with the granulated sugar and whisk until fully incorporated. Add the egg and vanilla extract, then whisk again until smooth. Stir in ½ cup of the brewed chai tea.
- Combine batter: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until everything is combined—avoid overmixing to keep the brownies tender.
- Add chocolate chips and pour batter: Fold in the chocolate chips evenly through the batter. Pour the batter into the prepared baking pan and spread it evenly.
- Bake: Bake in the preheated oven for 20 minutes. The brownies should be set at the edges but slightly soft in the center.
- Cool and serve: Remove the brownies from the oven and let them cool in the pan for 1 hour to firm up completely. Once cooled, slice into 9 squares and serve your delicious chai-infused brownies.
Notes
- For an extra intense chai flavor, use strong chai tea or brew the tea longer.
- You can substitute dark chocolate chips with milk chocolate or white chocolate chips as preferred.
- Make sure the spiced butter is cool before adding eggs to prevent curdling.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies freeze well; wrap individually and store frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
