Chai Brownies with Cozy Fall Spices
Rich and fudgy chai brownies infused with warm spices perfect for autumn baking.
Equipment
- 1 9x9-inch baking pan greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp chai spice blend
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F. Grease a 9x9-inch baking pan and set aside. Gather all ingredients and measure them accurately.
- In a large mixing bowl, whisk together melted butter and sugar until well combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
- In a separate bowl, mix together the all-purpose flour, cocoa powder, baking powder, salt, and chai spice blend. Mix well to ensure even distribution of the spices.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the brownies fudgy.
- Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Serving
- Allow the brownies to cool in the pan for at least 10 minutes before slicing. Serve warm or at room temperature with a beverage of choice.
Storage
- Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individually wrapped portions.
Notes
Pro Tips: For the best texture, avoid overmixing the batter once the flour is added. Ingredient Substitutions: Use coconut oil instead of butter for a dairy-free option. How to Serve: Pair with chai tea or a spiced latte for a cozy experience. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the batter in advance and refrigerate up to a day before baking.