Masala Chai Brownies Recipes
MASALA CHAI BROWNIES
These brownies are dairy-free and egg-free which makes them vegan. They have a subtle spice flavor and are delicious. If you enjoy chai lattes you will love these! To ensure your final product is vegan, use vegan sugar. The coconut is easily omitted if you aren't a fan. Be careful not to overcook them.
Provided by Mochi Puffs
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h30m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). 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.
- 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.
- Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 35.7 g, Fat 15.3 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 3.2 g, Sodium 159 mg, Sugar 22.6 g
MASALA CHAI
This chai tea is hot, spicy, and has a hint of the exotic...gotta love it!
Provided by JP001
Categories World Cuisine Recipes Asian Indian
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Combine the water and sugar in a small saucepan, and bring to a boil. Add the cardamom pod, clove, peppercorns and tea leaves. Remove from heat, and let the mixture steep for 2 to 3 minutes. Strain into a cup, and fill cup the rest of the way with milk. Sit back, relax, and enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 14.6 g, Cholesterol 9.8 mg, Fat 2.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 55 mg, Sugar 12 g
CHAI COCONUT BROWNIES
Here's the recipe for Firepot's Masala Chai Brownies, a decadent blend of masala chai that elevates the basic brownie to the level of chocolate nirvana.
Provided by Firepot Nomadic Teas
Categories dessert
Yield 9
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Bake in the preheated oven until the top is no longer shiny, about 20 minutes
- Allow to cool for 1 hour before cutting.
- Serve and Enjoy!
Nutrition Facts :
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CHAI BROWNIES RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (27)Category BakingServings 16Total Time 1 hr 5 mins
- Put the butter in a pan and heat until melted and beginning to bubble. Set aside 50g of the muscovado sugar for the topping, then measure 150g into a large mixing bowl and add the granulated sugar. Pour in the melted butter and whisk briefly to combine. Leave to cool for 10 minutes.
- Grease and line a 20cm square tin with baking paper. Preheat the oven to 180°C, fan 160°C, gas 4.
- Beat the vanilla and eggs into the butter mixture and whisk for 2 minutes until thick, pale and slightly increased in volume. Now sift in the flour, cocoa powder, spices and salt. Use a spoon or spatula to stir together until well-mixed – don’t use the whisk at this point as you don’t want to beat in more air, or you’ll get a cakey texture rather than slightly gooey and fudgy. Stir in the chopped chocolate.
- Pour into the tin, level out then sprinkle with the reserved 50g muscovado sugar. Bake for 35-40 minutes until the brownies have a good crust but are still fudgy in the centre – if you insert a skewer in the centre it should have a few sticky crumbs clinging to it rather than raw batter. Cool in the tin. When they’ve reached room temperature, transfer to the fridge to chill (this makes them easier to cut).
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5/5 (1)Total Time 40 minsCategory DessertCalories 228 per serving
- Prepare an 8 inch square pan by buttering it and lining it with parchment paper. Preheat oven to 350.
- Crack open the cardamom pods and remove the black seeds. Discard the green shells. Put all the spices into a mortar and pestle or a coffee grinder and grind until fine.
- In a large bowl, whisk together eggs, vanilla, and sugar until combined. While whisking, slowly drizzle in melted butter, then whisk until combined.
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