Passover is right around the corner. While I don’t clean my house of “chametz” (any food that’s made of grain and water that have been allowed to ferment and “rise” like: bread, cereal, cake, cookies, pizza, pasta, and beer), I try to avoid cooking or baking with anything that contains flour. As a result, the weeks prior I usually go on a baking binge to try to curb any chametz-like cravings.
Last night, at the last minute, I decided to bake a batch of Chai Brownies from a recipe I saw during my Secret Recipe Club reveal day. We love brownies and can’t get enough of Mom’s Kahlua Brownies. I also adore my Chai Tea lattes from Starbucks (I know I know, there’s a ton of sugar in the syrup pumps, that’s why I always order a “2 pump chai”). It’s safe to say this particular recipe is the perfect merger of our favorite sweet and spice.
For the non Chai lovers out there, no worries, there’s merely a trace of the chai flavoring in the brownies and you can alter to your choosing. When I was baking, I used ground instead of whole cloves and omitted the cardamon all together.
Hope you enjoy.
Chai Brownies
from Bewitching Kitchen
makes 12 brownies
Ingredients:
for spice mixture:
- 1/4 cup low-fat milk
- a dash of cardamom
- 3 whole allspice
- a dash of cinnamon
- 3 cloves
.
for brownie batter:
- 1/4 cup chocolate chips
- 1/4 cup butter
- 1 egg
- 1 + 1/2 cup flour
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 1/3 cup brown sugar
- 1 teaspoon baking powder
Instructions:
- Heat the oven to 350 F.
- Add the ingredients for the spice mixture to a pot and bring to a quick boil. Remove from heat and let sit for 10 minutes. Strain into a large microwave safe bowl.
- To the bowl of chai, add butter and chocolate. Microwave about 30 seconds until melted. Stir until smooth. Let cool for a minute. Add egg. Sift in remaining dry ingredients and mix until it forms a stiff batter.
- Bake in a Pyrex dish sprayed with oil, about 25 minutes until set. Let cool, and cut into pieces.
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