Happy new week friends! I have another delectable brownie recipe for you, Chai Chocolate Brownies!
These gluten free chai infused brownies are:
Fudgy
Spiced with classic chai ingredients
Under 10-ingredients
Simple
Morish
I’ve been wanting to combine chai and chocolate together in a sweet recipe for the past couple of week, finally created this masterpiece! First I thought of making a sheet pan cake with chai infused buttercream frosting but then I wanted to keep it simple for you but still celebrate the chai and chocolate together.
I still plan on making some sort of sheet cake, maybe next week? Yes, but different flavours, what do you think?
There’s nothing too fancy going into the making of these chai chocolate brownies and I think we all secretly love that, easy and quick to make sweets, so much yes! The only special ingredient you may not already have on hand are the chai teabags, but they’re easy to find, pick a packet up at your local supermarket or health food store!
Enjoy!
Chai Chocolate Brownies
Ingredients
- 2/3 cup almond meal
- 3 Tbsp cocoa powder I use Dutch process cocoa powder
- 3 chai teabags or 3 tsp chai powder
- 115 g dark chocolate or dark cooking chocolate, broken into squares
- 100 g coconut oil
- 3/4 cup coconut sugar
- 3 large eggs room temperature and lightly whisked
- 1 tsp vanilla bean extract
- 20 g dark chocolate block melted
Instructions
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Preheat oven to 180ºC (356ºF) and line a 9” x 9” square baking tin with parchment paper, set aside.
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In a mixing bowl, combine almond meal and cocoa. Cut open chai teabags and add tea into almond and cocoa mixture, mix until well combined.
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In a double boiler over low-medium heat, melt chocolate and coconut oil together until smooth and shiny.
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Once completely melted, remove from heat and add sugar, whisk until sugar has dissolved.
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Set chocolate mixture aside to cool slightly before adding eggs, approx. 10 mins.
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Stir through vanilla.
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Pour in lightly whisked eggs, mix until well combined.
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Add dry mixture into chocolate mixture, gently folding until just combined, do not over mix.
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Pour batter into prepared baking tin.
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Bake for 25-30 minutes or until brownie springs back when touched or until a skewer inserted into the middle comes out clean.
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Remove and cool in pan for 10-15 minutes.
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Transfer to a wire rack to cool completely.
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Optional: drizzle brownie with melted dark chocolate before slicing.
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Cut into squares and enjoy!
Recipe Notes
Store in an airtight container, in the pantry, for 3-5 days.
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