Chai brownies

    • < />

    Chai brownies

    Chai brownies

    (54)
    30min


    50 people made this

    Delicious dairy-free and egg-free brownies with a subtle spice flavour. You can omit the coconut if you're not a fan. be careful not to overcook them.

    Ingredients
    Serves: 9 

    • 2 tablespoons (15g) unsweetened cocoa powder
    • 1/3 cup (15g) shredded coconut
    • 1 cup (125g) plain flour
    • 1 cup (220g) white sugar
    • 1/4 cup (45g) unsweetened cocoa powder
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup strong chai tea
    • 1/2 cup (125ml) vegetable oil
    • 1/2 teaspoon vanilla essence

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat an oven to 175 degrees C. Spray an 20x20cm baking tray or cake tin with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender or food processor, and pulse to mince; set aside.
    2. Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the chai, canola oil, and vanilla just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared tray.
    3. Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (54)

    Reviews in English (54)

    by
    16

    I'm not especially experienced with baking. I followed the recipe almost exactly, aside from leaving out the coconut and brewing my tea with 1/4 cup soymilk and 1/4 cup water, as a reviewer suggested. I used Stash Premium Chai Spice black tea, which uses exactly the spices called for in Masala Chai tea. I baked it right at 20 minutes and stuck a toothpick in the middle. It came out clean, so I took them out of the oven and let them sit. When I cut them, they were very moist but really didn't fall apart. One corner crumbled a tiny bit so I did what any noble baker would do: I ate it. Delish.  -  27 Nov 2011  (Review from Allrecipes USA and Canada)

    by
    11

    I used sweetened coconut instead, since that is all I could find at my store. I also only used 1T of cocoa powder for the bottom of the 8x8 pan. For a light dusting, that was even too much and I ended up dumping some of it out. Even with that, these are amazing brownies. Incredibly soft and moist.  -  12 Oct 2009  (Review from Allrecipes USA and Canada)

    by
    9

    Holy cow these are amazing! Definitely needed less than 2 Tbsp for dusting. Used a heaping 1/3 cup coconut (mmmm) which I ran through my small mixer thing. The chai: used two teabags steeped in 1/4 cup warm coconut milk and 1/4 cup hot water; strained the bags and then - aw, what the heck - opened them up and added the tea contents! I only had an 8x11 so they baked longer than 20 minutes (and remained "shiny"). Five of us for dinner - there are few remaining! Can't wait to make them again!  -  12 Jan 2011  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate