Chai brownies
Makes: 16
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Chai brownies
Spice up a classic brownie with this exotic flavour twist. Follow our tip to make these brownies gluten-free
Makes: 16
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
263Kcal
Fat
16gr
Saturates
9gr
Carbs
26gr
Sugars
22gr
Fibre
1gr
Protein
4gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 225g unsalted butter, plus extra for greasing
- 200g dark muscovado sugar
- 100g granulated sugar
- 2 tsp vanilla extract
- 3 large eggs
- 75g plain flour
- 75g cocoa powder
- 1½ tsp garam masala (see tip below recipe)
- 1½ tsp ground cinnamon
- ½ tsp fine sea salt
- 100g milk chocolate, roughly chopped
Step by step
Get ahead
These keep for up to 1 week in an airtight container or can be frozen.
- Put the butter in a pan and heat until melted and beginning to bubble. Set aside 50g of the muscovado sugar for the topping, then measure 150g into a large mixing bowl and add the granulated sugar. Pour in the melted butter and whisk briefly to combine. Leave to cool for 10 minutes.
- Grease and line a 20cm square tin with baking paper. Preheat the oven to 180°C, fan 160°C, gas 4.
- Beat the vanilla and eggs into the butter mixture and whisk for 2 minutes until thick, pale and slightly increased in volume. Now sift in the flour, cocoa powder, spices and salt. Use a spoon or spatula to stir together until well-mixed – don’t use the whisk at this point as you don’t want to beat in more air, or you’ll get a cakey texture rather than slightly gooey and fudgy. Stir in the chopped chocolate.
- Pour into the tin, level out then sprinkle with the reserved 50g muscovado sugar. Bake for 35-40 minutes until the brownies have a good crust but are still fudgy in the centre – if you insert a skewer in the centre it should have a few sticky crumbs clinging to it rather than raw batter. Cool in the tin. When they’ve reached room temperature, transfer to the fridge to chill (this makes them easier to cut).
-
Cut into 16 squares and store in an airtight container.TipMake it gluten-free
Simply substitute in gluten-free plain flour.
Kitchen tip:
Make sure the garam masala you use doesn’t contain anything like onion powder or garlic! They often vary in their spice content so check the ingredient list.
