Today, I’ve got the tastiest chai spice brownies. These fudgy spiced brownies are a beautiful combination of flavours that will remind you of a chocolatey version of a chai latte. Hard to go wrong with spices and chocolate in a dessert.
These chai spiced brownies are an amazing dessert to enjoy with a hot cup of tea or coffee and cozy up with a good book and blanket. That’s what I immediately think of when eating these, basically a cozy hug in dessert form. If you’re a chai latte lover like me, then you definitely need to give these a try!
Chai is one of my favourite combinations of flavours, especially with the floral notes of cardamom combining with the spice from the ginger, cloves and cinnamon. Even if you’re not a fan of any of these spices in particular, I highly recommend following the recipe so that you get the best taste and the chocolate doesn’t end up overwhelming the flavours.
For some more spiced desserts, check out my Biscoff brownies for the ultimate cookie butter and chocolate combo or my pumpkin monster cookies for something a little different but delicious.
FAQ: Chai Spice Brownies
Do These Brownies Contain Black Tea?
No, although I do plan to do an actual tea version of this recipe in the future.
Can I Use Store Bought Chai Spice?
I highly recommend using the combination I’ve tested in the recipe below for the best flavour but store bought can work if you cannot find the individual spices. I would use 2 – 2 1/2 tsp to ensure you can taste it.
Can You Actually Taste the Chai?
Yes!! When testing this recipe, my main goal was that you actually tasted the chai against the chocolate flavour.
Can I Add Chocolate Chips?
Yes, I prefer this recipe without chocolate chips but you can add a 1/2 cup if you like!
How Many Brownies Does This Make?
This recipe makes 9 large, 12 medium or 16 small brownies depending on how you cut them. I like cutting them in 16’s or 12’s as these are decadent and rich!
Can I Add Coffee Flavour?
Yes, I would add 1 1/2 tbsp ground espresso, which is how much I add in my espresso brownie recipe. Stir the espresso into the hot chcolate and butter mixture with the spices.
The Crackly Brownie Top
Through research and many trials of different brownie recipe testing, including these chai spice brownies, I have discovered the easiest way to get a shiny crackly top.
The shiny, crackly top had always alluded me every time I made brownies and I was getting really frustrated. So, I decided to research different people’s ideas on how to always get that traditional brownie top and try different ways for myself.
The two keys I have found is ensuring your eggs and sugar are well combined, which is why I always whisk mine together vigorously. The second is adding the warmed butter, and chocolate if the recipe calls for it, to the egg mixture. Based off my knowledge and research, this helps basically create a meringue like top by allowing the sugar to fully melt and blend into the eggs. And VOILA! A beautiful, traditional brownie top every time!
Can I Make These Gluten Free?
A 1:1 flour should work fine but I haven’t tested it. For a tested gluten free brownie, try my coconut flour fudgy brownies. You could absolutely add the spices into this recipe as well!
Glass vs. Metal Pans
While I prefer the look of glass, it’s really not ideal for baking brownies. Glass takes much longer to heat which can leave you with an overbaked brownie making it more cakey than fudgy. Metal pans heat much more evenly and will give you the perfect texture.
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- For best results, use room temperature ingredients! They will mix together much easier creating a smoother, more well incorporated batter.
- I recommend using a metal pan when baking brownies. Glass and ceramic take much longer to heat up which leads to the edges overbaking while the centre will be underbaked. This can also lead to your brownies sinking in the middle.
- Don’t overmix your brownie batter! Overmixing leads to a denser, less fudgy brownie as you’ll start developing the gluten. Using a spatula, fold the dry and wet mixtures together until just combined.
- No matter what recipe you use for the brownies, for fudgy brownies, they’re generally done when a toothpick inserted 2/3 of the way in from the edge of the pan comes out with moist crumbs. This will ensure good fudgy brownies.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Chocolate Packed Goodies
Today’s song is from an amazing Canadian band. Here’s Feeling Good by The Sheepdogs. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Chai Spice Brownies
Ingredients
- 7 tbsp (98g) unsalted butter
- 115g/4 oz semi sweet or dark chocolate, chopped or broken
- 4 tbsp (44g) canola oil
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/8 tsp ground black pepper
- 1 tsp ground espresso (optional)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 2/3 cup (80g) all purpose flour
- 1/4 cup (25g) cocoa powder
Instructions
- Line or spray an 8×8 pan. Set aside. Preheat the oven to 350℉.
- In a microwave safe bowl, add the butter, chocolate and oil. Heat in the microwave in 30 second increments until fully melted, stirring in between each time. Stir in the spices, ground espresso, salt and vanilla extract.
- While the chocolate mixture warms, add the eggs and sugar to the bowl of a stand mixer or large mixing bowl. Using the whisk attachment, whisk at medium-high speed for about 3 minutes until the batter is pale and ribbony.
- Gently whisk in the chocolate mixture until fully incorporated. Then add in the flour and cocoa powder. Using a spatula, gently fold together until just combined.
- Pour the batter into your lined pan and bake for 22-26 minutes or until a toothpick inserted about 2/3 of the way to the centre comes out with moist crumbs.
- Let fully cool before slicing and serving. Store in an airtight container for up to 3 days and enjoy!
