For many, the arrival of Autumn brings a burst of baking. There’s something about the crisp cool air of Fall, the change of seasons, and the anticipation of the coming holidays that beckons one to the kitchen. One of our favorites is Chai Brownies, a decadent blend of masala chai that elevates the basic brownie to the level of chocolate nirvana.
As the year enters into its closing act, many feel the need to bake. For some, its hearty, crusty loaves to pair with the season's soups and stews. The amazing aromas of these artisan efforts waft and warm us even before we partake. For others, pies, in particular, prevail at Thanksgiving. Yet for still others, Autumn signals the start of a cookie baking barrage, culminating in sweet holiday treats to grace gift tins or serve to family and friends. For chocolate lovers around the world, however, the call of classic brownies captures our hearts and our taste buds. When you want something a little beyond the basic brownie, chai spices accentuate the allure of chocolate. It takes on a whole new dimension when made with our Masala Chai Concentrate.
Imagine imbuing your brownies with subtle spices and flavor. Our Masala Chai was inspired by an ancient recipe from Northern India, and it offers an exotic and aromatic assembly of spices that are hand-blended and freshly ground for a uniquely vivid and balanced taste.
Crafted with filtered water, our Firepot Chai Concentrate (an all-organic array of cinnamon, cardamom, coriander, ginger, black pepper, cloves, and organic cane sugar), along with organic black tea from India, lemon juice, and just a pinch of sea salt, our chai folds flawlessly into brownie batter and results in an incredibly moist, delectable dessert that will suit everyone who enjoys it to a "tea."
2 tablespoons unsweetened cocoa powder
1⁄3 cup unsweetened shredded coconut (optional)
1 cup all-purpose flour
1 cup white sugar
1⁄4 cup unsweetened cocoa powder
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1⁄2 cup Firepot masala chai concentrate
1⁄2 cup canola oil
1⁄2 teaspoon vanilla extract
1. Preheat an oven to 350 degrees F. Spray an 8x8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside.
2. Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
3. Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.
Makes 9 servings
* Recipe credit to Allrecipes