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Fudgy Chai Brownies

These are the most decadent chai infused chocolate brownies you'll ever make. Customise your chai however you like - this is a foolproof and quick recipe for the best warm fudgy brownies.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 7
Course: Dessert
Ingredients Method

Ingredients
  

  • Ingredients
  • Yield - Fits an 9 × 7 x 1 inch pan
  • 100 g dark chocolate 70% cocoa preferred
  • 120 g unsalted butter
  • 180 g caster sugar
  • 40 g soft brown sugar
  • 2 large eggs room temperature
  • 90 g plain flour
  • 30 g unsweetened cocoa powder
  • ½ teaspoon fine salt
  • Chai Infusion
  • 1 tablespoon loose masala chai or 2 strong tea bags
  • 100 ml milk
  • 5-6 cardamom pods can substitute with ground cardamom powder
  • 1 inch fresh ginger
  • 1/4 tsp cinnamon powder can substitute with 1 small stick of cinnamon
  • 50 g white chocolate chunks
  • 50 g milk chocolate chunks
  • powdered sugar
  • crushed almonds

Method
 

  1. Step-by-Step Instructions
  2. Prepare the Chai Infusion
  3. Heat milk
  4. Add tea and spices and steep for 5–7 minutes. Give it one boil only. Let it simmer after 1 boil.
  5. Strain and press firmly to extract full flavor.
  6. Allow to cool slightly.
  7. Melt Chocolate and Butter
  8. In a heatproof bowl, gently melt dark chocolate and butter over low heat.
  9. Stir until smooth and glossy.
  10. Allow mixture to cool slightly before adding eggs.
  11. Build the Glossy Base
  12. Add both sugars to the warm chocolate mixture and stir until fully combined.
  13. Add eggs one at a time, whisking 20–30 seconds after each addition until smooth and slightly thickened.
  14. Incorporate the Chai
  15. Stir in the cooled chai infusion and salt until evenly mixed.
  16. Fold in Dry Ingredients
  17. Sift flour and cocoa powder together.
  18. Using a spatula, fold gently into the batter.
  19. Stop mixing as soon as no dry streaks remain. Overmixing leads to cakiness.
  20. Pour the mix onto your tray lined with baking paper.
  21. Press in white and milk chocolate chunks.
  22. Bake
  23. Preheat oven to 190–200°C (no fan).
  24. Bake for 18–20 minutes depending on thickness.
  25. Check at 15 minutes:
  26. Edges should look set.
  27. Centre should still wobble slightly.
  28. Toothpick should come out with moist crumbs, not clean.
  29. Do not overbake, slightly underdone brownies set as they cool.
  30. Cool & Set
  31. Top with powdered sugar and crushed almonds for the perfect texture.
  32. Cool completely at room temperature.
  33. For best texture, refrigerate 1–2 hours before slicing.
  34. Use a sharp knife for clean cuts.