If you’re looking to step up your brownie game, this dirty chai brownies recipe is the way to go! They are rich, decadent, and fudgy!
Preheat the oven to 350°F (180°C) and line a 9 inch (22 cm) square baking tray with parchment paper.
Combine the flour, cocoa powder, instant espresso powder, cinnamon, cardamom, ginger, cloves and salt, stirring gently till everything is incorporated.
In a small saucepan, add the dark chocolate and butter. Place over very low heat, stirring slowly but constantly until the chocolate has melted completely. You can also do this step in the microwave: place the butter and chocolate in a heatproof bowl, then place in the microwave stirring after every 30 seconds until the two have melted and are homogenous. Set aside to cool.
In a large bowl, add the eggs and sugar. Using a whisk or electric mixer, beat the eggs till they are pale, fluffy and more than double in volume. If you lift the beaters, the eggs should fall in a ribbon, and you’ll be able to see the ribbon for 2-3 seconds before it merges with the rest of the batter. This step is crucial, as you want the sugar to dissolve so that you get that crackly top. It takes about 10-15 min by hand, and 5-10 minutes using an electric beater.
Serve as they are, or with some ice cream and chocolate sauce. Store leftovers, covered at room temperature for up to 3 days.
Storing: These last up to a week if sealed and stored properly.
*Replace the milk chocolate with dark chocolate or white chocolate if you prefer.
*If you prefer to omit the spices, feel free to do so, you’ll still get a super delicious brownie.