Dirty Chai Brownies!

Posted by bhartivachhani1084 on

WHERE do I even begin with these decadent brownies?! For one, they are fudgy and dense. Two, they pair so well with coffee or chai. Three, they have my two obsessions (chai and coffee) mixed in one!
Have you ever tried a dirty chai latte? I had mine years ago and the only difference was that had a hell lot of cinnamon. So, I din’t want to recreate that one because I find that heaps of cinnamon added to anything sweet almost always reminds of carrot cake or apple pies. Hence, I decided to make something chocolatey with lots of chai and coffee!
My love for chai began from very early on (I hated the smell or taste of milk since I was 10 or 11 years old, so my mom would add approximately 4 -5 tbsp of chai in my milk and the love grew from there) and nothing better than adding some coffee to it which apparently makes it dirty. Yes, I like dirty martinis too! What is it about dirty things that make them more desirable?
The dark and rich cocoa powder plus the masala chai bring out the dark color and the chai flavor.
Something about making this masala chai at home is why I never settle for any store bought chai masalas and made the chai first and then decided that this has to marry into a brownie for the flavors would be perfect to the T! My kitchen had a divine aroma and had my husband on his toes for one bite of these. Do give these a try if the combination of chai in brownies has been your dirty dream too?

Ingredients –

  • Almond butter – 5 tbsp
  • Coconut sugar – 1 cup ( add in 1/2 cup more if you like brownies very sweet )
  • Maple syrup – 1/3 cup
  • Avocado oil – 1/4 cup
  • Egg – 1
  • Vanilla extract – 2 tsp
  • Coffee – 1 shot
  • Chai – 1 cup + 1/2 cup ( recipe in the directions ) Alternatively – you can get a chai spice mix at any grocery store. Add in 2 tsp
  • Almond flour – 1 cup + 1/4 cup
  • Cocoa powder – 4 tbsp
  • Chocolate chips – 1/2 cup
  • Almonds – 1/4 cup
  • Baking powder – 2 tsp
  • Baking soda – 1 tsp

Directions –

  • Preheat the oven to 370 degrees and line the baking dish with non-stick parchment paper. Lightly spray with avocado oil and set aside.
  • In a boiling pot, add in water, tea leaves, crushed cardamom, grated ginger and crushed fennel seeds and bring to a boil. Add in ¼ cup of milk and bring to a boil and turn off the stove. Strain the tea out in a cup and let it come to room temperature before mixing it in the batter. If using a store-bought chai spice blend, ignore this step.
  • In a large bowl combine almond butter, coconut sugar, avocado oil and maple syrup using a hand mixer. Once combined add in the egg and vanilla extract. Whisk again. Now pour in the coffee and tea mix and whisk it again.
  • In a separate bowl, sift the almond flour, baking powder, soda and cocoa powder. Using a spatula fold in the the dry ingredients into the wet.
  • Add chocolate chips or any nuts of your choice.
  • Pour the mix on to your baking dish and bake at 370 for 30 – 32 minutes.
  • Let it cool on a rack for at at least 30 minutes before garnishing with some grated dark chocolate (optional) and slice into thick squares.
  • Enjoy it with a scoop vanilla ice cream for dessert or with a cup of coffee in the morning!