These brownies are dairy-free and egg-free which makes them vegan. They have a subtle spice flavour 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.
I'm not especially experienced with baking. I followed the recipe almost exactly, aside from leaving out the coconut and brewing my tea with 1/4 cup soymilk and 1/4 cup water, as a reviewer suggested. I used Stash Premium Chai Spice black tea, which uses exactly the spices called for in Masala Chai tea. I baked it right at 20 minutes and stuck a toothpick in the middle. It came out clean, so I took them out of the oven and let them sit. When I cut them, they were very moist but really didn't fall apart. One corner crumbled a tiny bit so I did what any noble baker would do: I ate it. Delish. - 27 Nov 2011 (Review from Allrecipes US | Canada)
I used sweetened coconut instead, since that is all I could find at my store. I also only used 1T of cocoa powder for the bottom of the 8x8 pan. For a light dusting, that was even too much and I ended up dumping some of it out. Even with that, these are amazing brownies. Incredibly soft and moist. - 12 Oct 2009 (Review from Allrecipes US | Canada)
Holy cow these are amazing! Definitely needed less than 2 Tbsp for dusting. Used a heaping 1/3 cup coconut (mmmm) which I ran through my small mixer thing. The chai: used two teabags steeped in 1/4 cup warm coconut milk and 1/4 cup hot water; strained the bags and then - aw, what the heck - opened them up and added the tea contents! I only had an 8x11 so they baked longer than 20 minutes (and remained "shiny"). Five of us for dinner - there are few remaining! Can't wait to make them again! - 12 Jan 2011 (Review from Allrecipes US | Canada)