Masala Chai Brownies

    Masala Chai Brownies

    (54)
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    1hr30min


    49 people made this

    About this recipe: 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.

    Ingredients
    Serves: 9 

    • 2 tablespoons unsweetened cocoa powder
    • 30 g unsweetened shredded coconut
    • 125 g all-purpose flour
    • 200 g white sugar
    • 1/4 cup unsweetened cocoa powder
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 120 ml very strongly brewed masala chai
    • 120 ml canola oil
    • 1/2 teaspoon vanilla extract

    Directions
    Prep:10min  ›  Cook:20min  ›  Extra time:1hr cooling  ›  Ready in:1hr30min 

    1. 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.
    2. 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.
    3. Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.
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    Reviews and ratings
    Global ratings:
    (54)

    Reviews in English (54)

    by
    16

    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)

    by
    11

    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)

    by
    9

    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)

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