Chai Latte Brownies

Estee Kafra Recipe By
  • Cook & Prep: 1 h 10 m
  • Serving: 12
  • Contains:

This winter was a long and cold one. It called for lots of hot drinks and thick soups. There’s only so much coffee a woman can drink, so tea became the next favorite. Long evenings at the computer, chai tea (my new favorite, with frothed milk), and all that was missing was a chocolate brownie. Inspiration struck.… My favorite brownie recipe spiced with the wonderful flavors of my favorite tea.… I think this is going to be my new favorite snack!

Ingredients (13)

Main ingredients

Start Cooking

Make the Brownies

  1. Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).

  2. Place two chai tea bags in a small bowl and pour over them 1/4 cup (or a bit more) boiling water. Let tea bags steep for a few minutes, then squeeze the tea bags to release all of the flavor.

  3. Place tea, oil, and sugar into a medium-sized pot over medium heat and let cook until just starting to boil. Remove from flame and quickly stir in chocolate chips until melted, followed by the vanilla.

  4. Add the eggs one at a time, stirring vigorously until they are fully incorporated.

  5. In another bowl, mix together all remaining ingredients and add gradually to the pot, stirring until all is smooth and incorporated.

  6. Pour batter into a greased 9x13-inch pan and bake for 40 minutes, or less for a softer center. Flavors will intensify once cooled.



Photography: Daniel Lailah.

Food Styling: Amit Farber.

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