These Dirty Chai Brownies are a decadent twist on a classic treat, blending rich chocolate with the warm, spiced notes of chai. Each bite offers a luscious, fudgy texture that melts in your mouth, perfectly balanced by the aromatic hints of cinnamon, cardamom, and ginger. Ready in just 45 minutes, they’re an effortless way to elevate your dessert game with a touch of cozy sophistication.
Whether you’re a chai lover or a brownie enthusiast, this recipe delivers the best of both worlds. The deep, earthy flavors of espresso and spices complement the gooey chocolate base, creating a dessert that’s as indulgent as it is unique. Perfect for sharing or savoring solo, these brownies are a guaranteed crowd-pleaser that’ll leave everyone craving more.
Ingredients for Dirty Chai Brownies
- ⅔ cup (3oz /85g) all-purpose flour
- ½ cup (1.4oz/40g) unsweetened cocoa powder
- 1 ½ teaspoons instant espresso powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup (6.5 oz/185g) unsalted butter
- 1 cup + 2 tablespoons (6.5 oz /185g) dark (bittersweet) chocolate, at least 65% cacao solids, chopped
- 3 large eggs
- 1 ⅓ cups (9.7 oz /275g) sugar (demerara or granulated)
- ⅔ cup (3.5 oz/100g) milk chocolate, chopped or chocolate chips
- ½ cup (1.8 oz /50g) walnuts, roughly chopped (optional)
- Ice cream and/or chocolate sauce (for serving)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C) and line a 9-inch (22 cm) square baking tray with parchment paper.
- Combine dry ingredients: In a bowl, mix the flour, cocoa powder, instant espresso powder, cinnamon, cardamom, ginger, cloves, and salt until well incorporated.
- Melt chocolate and butter: In a small saucepan over very low heat, melt the dark chocolate and butter, stirring constantly until smooth. Alternatively, microwave in a heatproof bowl, stirring every 30 seconds. Set aside to cool.
- Beat eggs and sugar: In a large bowl, whisk or use an electric mixer to beat the eggs and sugar until pale, fluffy, and doubled in volume. The mixture should fall in a ribbon and hold its shape for 2-3 seconds (about 10-15 minutes by hand or 5-10 minutes with a mixer).
- Fold in chocolate: Gently fold the cooled chocolate mixture into the egg mixture until just combined.
- Add dry ingredients: Fold in the dry ingredients, scraping the bottom of the bowl to ensure everything is incorporated.
- Mix in extras: Fold in the chopped milk chocolate and walnuts (if using).
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 23-25 minutes, or until a toothpick inserted comes out clean or with a few damp crumbs (avoid piercing chocolate pieces).
- Cool and serve: Let the brownies cool for at least 20 minutes before cutting. For cleaner slices, chill in the fridge. Serve warm or with ice cream and chocolate sauce. Store leftovers covered at room temperature for up to 3 days.
Perfect Pairings: Toppings and Serving Ideas
Take your Dirty Chai Brownies to the next level with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce. For a festive touch, sprinkle with a pinch of cinnamon or cardamom. These brownies also pair beautifully with a cup of chai tea or a latte for a cozy dessert experience.
Storage Secrets: Keeping Your Brownies Fresh
Store your brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To enjoy, simply thaw at room temperature or warm them in the microwave for 10-15 seconds.
Time-Saving Tips for Busy Bakers
If you’re short on time, use a microwave to melt the chocolate and butter in 30-second intervals. For the egg-sugar mixture, an electric mixer will cut your whisking time in half. Pre-measure your dry ingredients the night before to streamline the process even further.
Recipe Variations: Make It Your Own
Swap walnuts for pecans or almonds, or omit nuts entirely for a nut-free version. For a richer flavor, use 70% dark chocolate instead of 65%. If you’re not a fan of milk chocolate, try white chocolate chips for a sweet contrast. Experiment with the spices to suit your taste—add a pinch of nutmeg or allspice for extra warmth.
Equipment Essentials: Tools for Success
A 9-inch square baking pan is ideal for this recipe, and lining it with parchment paper ensures easy removal. Use a heatproof bowl for melting chocolate and a sturdy whisk or electric mixer for the egg-sugar mixture. A toothpick or cake tester is perfect for checking doneness without overbaking.
Dirty Chai Brownies
Ingredients
Dry Ingredients
- ⅔ cup all-purpose flour 3oz /85g
- ½ cup unsweetened cocoa powder 1.4oz/40g
- 1 ½ teaspoons instant espresso powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter 6.5 oz/185g
- 1 cup + 2 tablespoons dark (bittersweet) chocolate, at least 65% cacao solids, chopped 6.5 oz /185g
- 3 large eggs
- 1 ⅓ cups sugar, demerara or granulated 9.7 oz /275g
- ⅔ cup milk chocolate, chopped or chocolate chips 3.5 oz/100g
- ½ cup walnuts, roughly chopped 1.8 oz /50g (optional)
Serving
- Ice cream and/or chocolate sauce to serve
Instructions
- Preheat the oven to 350°F (180°C) and line a 9 inch (22 cm) square baking tray with parchment paper.
- Combine the flour, cocoa powder, instant espresso powder, cinnamon, cardamom, ginger, cloves and salt, stirring gently till everything is incorporated.
- In a small saucepan, add the dark chocolate and butter. Place over very low heat, stirring slowly but constantly until the chocolate has melted completely. You can also do this step in the microwave: place the butter and chocolate in a heatproof bowl, then place in the microwave stirring after every 30 seconds until the two have melted and are homogenous. Set aside to cool.
- In a large bowl, add the eggs and sugar. Using a whisk or electric mixer, beat the eggs till they are pale, fluffy and more than double in volume. If you lift the beaters, the eggs should fall in a ribbon, and you’ll be able to see the ribbon for 2-3 seconds before it merges with the rest of the batter. This step is crucial, as you want the sugar to dissolve so that you get that crackly top. It takes about 10-15 min by hand, and 5-10 minutes using an electric beater.
- Gently fold or whisk the cooled chocolate into the egg mixture, till just combined.
- Next, fold in the dry ingredients, making sure to scrape the bottom of the bowl, till everything is incorporated. Folding the ingredients helps retain the volume of the batter, which gives the brownies a bit of height.
- Finally, fold in the chopped chocolate and nuts.
- Pour into the prepared baking pan, spreading it out to all the corners.
- Bake for 23-25 min or until a toothpick comes out clean, perhaps with a few damp crumbs (careful not to pierce one of the chocolate pieces).
- Let the brownies cool for around 20 minutes at least, before cutting. Chilling the brownies in the fridge makes these easier to cut as well, but I love warm brownies.
- Serve as they are, or with some ice cream and chocolate sauce. Store leftovers, covered at room temperature for up to 3 days.
