Fudgy Dirty Chai Dark Chocolate Brownies
My oh my. Where do I even begin with these brownies? For one, they are decadent. Two, they are dense. Three, they have all my favorite flavor combinations and more.
Additionally and most importantly, you will only dirty one bowl. Win win!
Have you ever had a dirty chai latte? I had my first one a couple years ago and was absolutely HOOKED.
I found my love for chai teas at this local coffee shop. The aroma was intoxicating and I couldn’t imagine anything better until my friend told me that if you add in a shot of espresso, it makes it dirty.
I like things dirty. Like dirty martinis and dirty chai lattes.
What is it about dirty things that make them that much better?
The base brownie recipe is based off of my sister-from-another-mister’s brownie recipe that she has been dying for me to make. She sent it to me ages ago and I never got around to making it because I had such a hard time finding dark chocolate cocoa powder. I swear she would ask me every week if I had made the recipe yet.
Finally, she sent me two canisters of the dark chocolate cocoa powder.
I guess being an Amazon fiend, I failed cause I don’t know why I didn’t even think to order off Amazon, lol
Anyway, so I decided to combine my homemade chai spice blend with two shots of espresso in this recipe to make it a DIRTY CHAI BROWNIE.
I am telling you now — it is going to be hard to resist and hard to wait while this thing is baking because of its aroma. It’ll honestly be even harder waiting for this to cool before you cut into it. Or you can be like me, just say YOLO and dig a spoon right into the center 😆
These exceptionally decadent and aromatic brownies will be your new favorite dessert!
Preheat oven to 350 degrees Fahrenheit.
Line an 8x8 baking pan with parchment paper with sides hanging off the sides and lightly spray with cooking spray. Set aside.
In a medium bowl, combine melted butter and sugar. Using a hand mixer, mix well for 2 minutes. Add vanilla and espresso, mix for another minute. Add eggs one by one mixing for 1-2 minutes after each addition.
Sift in flour, chai spice, cocoa powder, and salt. Using a spatula, fold dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips until just combined.
Pour batter into the prepared baking pan into an even layer. Smooth out the top with the back of your spatula.
Bake for 50-55 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, it should come out slightly dirty for fudgy brownies.
Let cool completely then using the parchment paper hanging off the sides, gently pull up to lift the brownie out of the pan and onto a cutting board.
Slice into thick squares. If not decadent enough, serve with a giant scoop of vanilla ice cream on top ;)
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Posted on October 18, 2017