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Chai Chocolate Brownies

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Author Samantha


  • cup almond meal
  • 3 tablespoon cocoa powder I use Dutch process cocoa powder
  • 3 chai teabags or 3 teaspoon chai powder
  • 115 g dark chocolate or dark cooking chocolate, broken into squares
  • 100 g coconut oil
  • ¾ cup coconut sugar
  • 3 large eggs room temperature and lightly whisked
  • 1 teaspoon vanilla bean extract
  • 20 g dark chocolate block melted


  • Preheat oven to 180ºC (356ºF) and line a 9” x 9” square baking tin with parchment paper, set aside.
  • 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.
  • In a double boiler over low-medium heat, melt chocolate and coconut oil together until smooth and shiny.
  • Once completely melted, remove from heat and add sugar, whisk until sugar has dissolved.
  • Set chocolate mixture aside to cool slightly before adding eggs, approx. 10 mins.
  • Stir through vanilla.
  • Pour in lightly whisked eggs, mix until well combined.
  • Add dry mixture into chocolate mixture, gently folding until just combined, do not over mix.
  • Pour batter into prepared baking tin.
  • Bake for 25-30 minutes or until brownie springs back when touched or until a skewer inserted into the middle comes out clean.
  • Remove and cool in pan for 10-15 minutes.
  • Transfer to a wire rack to cool completely.
  • Optional: drizzle brownie with melted dark chocolate before slicing.
  • Cut into squares and enjoy!


Store in an airtight container, in the pantry, for 3-5 days.