I love chai, and I love gooey fudgy brownies. So, it was only natural for me to combine them to create the most decadent brownies I have ever had! These are so chocolately, fudgy with delicious notes of ginger and cardamom in every bite. Topped with chunks of milk and white chocolate and finished off with almonds and powdered sugar you have yourself a dessert that will get over in mere seconds.
Everyone has their own version of chai. You might like it plain, or with tons of masale (whole spices) or just with ginger and cardamom like I do. These brownies can be customised exactly like you want – there is no going wrong with this recipe!!
Flavor Profile
- Bold dark chocolate
- Warm undertones of cardamom, ginger and tea
- Moist, dense centre
- Molten chocolate pockets throughout
These brownies are sweet, but not cloying. They are rich without being heavy.
Perfect Pairings
- Fresh masala chai
- Strong cappuccino
- Cold vanilla bean ice cream
- Lightly whipped cream
- A dusting of cocoa powder
- Toasted pistachios or almonds
- A drizzle of salted caramel sauce
For a perfect dessert, warm before serving and pair with vanilla ice cream and flaky sea salt.
Notes on Flour amount
These brownies are designed to be fudgy, not cakey. Around 90 g flour gives a dense, fudgy-chewy texture. Using less flour (60–75 g) will make the brownies softer, more gooey in the center, and slightly richer, but they’ll be more fragile and can sink a bit in the middle. Using more flour (90–110 g) will make them thicker, more structured, and closer to a soft, chewy bar, with slightly less intense chocolate flavor and a bit more “bite.” For ultra-fudgy brownies that still hold their shape, stay in the 75–90 g range.
Keep an eye on the oven while baking. If it overbakes, it’ll turn out cakey and dry.
How to Customize
– Make It Extra Fudgy
Bake on the lower end of the time range and chill before slicing.
-More Intense Chai Flavor
Increase steeping time instead of adding more liquid.
-Add Crunch
Fold in 60 g toasted walnuts or pecans.
– Salted Finish
Sprinkle flaky sea salt on top before baking.
– Top with nuts of your choice, nutella, or ice cream- the choice is endless
Fudgy Chai Brownies
Ingredients
Method
- Step-by-Step Instructions
- Prepare the Chai Infusion
- Heat milk
- Add tea and spices and steep for 5–7 minutes. Give it one boil only. Let it simmer after 1 boil.
- Strain and press firmly to extract full flavor.
- Allow to cool slightly.
- Melt Chocolate and Butter
- In a heatproof bowl, gently melt dark chocolate and butter over low heat.
- Stir until smooth and glossy.
- Allow mixture to cool slightly before adding eggs.
- Build the Glossy Base
- Add both sugars to the warm chocolate mixture and stir until fully combined.
- Add eggs one at a time, whisking 20–30 seconds after each addition until smooth and slightly thickened.
- Incorporate the Chai
- Stir in the cooled chai infusion and salt until evenly mixed.
- Fold in Dry Ingredients
- Sift flour and cocoa powder together.
- Using a spatula, fold gently into the batter.
- Stop mixing as soon as no dry streaks remain. Overmixing leads to cakiness.
- Pour the mix onto your tray lined with baking paper.
- Press in white and milk chocolate chunks.
- Bake
- Preheat oven to 190–200°C (no fan).
- Bake for 18–20 minutes depending on thickness.
- Check at 15 minutes:
- Edges should look set.
- Centre should still wobble slightly.
- Toothpick should come out with moist crumbs, not clean.
- Do not overbake, slightly underdone brownies set as they cool.
- Cool & Set
- Top with powdered sugar and crushed almonds for the perfect texture.
- Cool completely at room temperature.
- For best texture, refrigerate 1–2 hours before slicing.
- Use a sharp knife for clean cuts.
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