What could possibly be better than sipping on a cup of tea on a crisp spring morning and enjoying a freshly baked brownie with your gal pals? Well, let’s be honest.. nothing really, other than having made our Chocolate Chai Brownies instead of playing it safe with your standard brownie packet mix recipe.
For someone who has an insatiable hunger for brownies and chai, it dawned on me, why wouldn't you want to combine these two magical flavours that marry so well in the food world.
For a little bit of background into the early day’s of Tea Co., when we had our Tea House open we would serve these incredible gluten free chocolate brownies that were the perfect amount of golden baked crunch on the crust followed by a soft and sticky middle. Needless to say, each Friday night there would be a line of people out the door waiting. These brownies were especially good when paired with an oversized mug of our slow brewed chai, just pure bliss.
So here we have the next best thing, our Gluten Free Chocolate Chai Brownies, serve them warm and try to stop at one.
Gluten Free Chocolate Chai Brownies
Prep Time: 20 Minutes
Bake Time: 25-30 Minutes
230g butter, roughly chopped
2 1/4 cups gluten free self raising flour
1 cup gluten free plain flour
1 1/2 teaspoons of
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
3 cups of brown sugar
3 eggs, lightly beaten
1 1/2 table spoons of white granulated sugar*
1 teaspoon of ground cinnamon*
*for cinnamon sugar sprinkle
1. Preheat oven to 160 degrees. Place butter in small saucepan over low heat and melt for 6 minutes, or until the butter is a light nutty brown colour. Let cool.
2. Place Vanilla Spiced Chai Tea in mortar and pestle and lightly crush until spices are lightly finer.
3. Sieve flour into large bowl, add Indian Masala Chai Tea, ginger, cinnamon, baking soda and sugar. Mix well to combine dry ingredients.
4. In a separate bowl lightly beat the eggs, add cooled and browned butter and mix together.
5. Combine wet and dry ingredients, mix into wet batter consistency.
6. Transfer mixture into a lightly greased and non-stick baking paper lined tray. (20cm x 30cm slice tin is ideal)
7. Combine white sugar and cinnamon together in small ramekin, sprinkle 3/4 amount over wet batter before going into oven.
8. Cook for 25-30 minutes, or until a skewer is comes out lightly tacky.
9. Once cooked allow to cool in the tin before removing and cutting, serve warm.
*slice may sink slightly while cooking, store in air tight container for up to 7 days.