You’ll love these fudgy Chai Spiced Whole Wheat Brownies made from scratch. Made with chai tea packed with handful of spices like cardamom, cinnamon, ginger, black pepper, oh my, these brownies are packed full of flavor.
I must admitt. I am obsessed with brownies. Growing up here in Croatia in a time when there were no internet, in a war caught country and where all of the cookbooks were European (maybe there were other cookbooks in book stores, but I couldn’t known that at the time, and I certanly haven’t inherited any except those mentioned) my mother couldn’t have known for anything outside of the cookbook she owned and the recipes that were inherited from generations before. And such a thing as boxed cake mix haven’t existed. I didn’t get in touch with brownies until the age of 18/19, when I started to show my love for baking and my obsession with America. I researched all the american recipes on the internet and the best known was the brownies. Since I was then and still am chocoholic no.1 the brownies were a must try. And this is how the love is born. Since then I bake countless batches of brownies, and I remember there was one specific recipe I always used, but it was lost somewhere with time.
Combination of warm spices and chocolate is unbelievebly good, and the touch of black pepper gave that something extra. Who would thell, chocolate and black pepper!! But these were So. Freaking. Good. The more I ate them, the more I wanted.
I have never used WW flour before and sincerely I don’t know why, because the whole wheat flour gives perfect texture to these brownies.
WHAT INGREDIENTS YOU NEED?
• unsalted butter
• dark chocolate
• granulated sugar and brown sugar
• vanilla extract
• cocoa powder
• whole wheat flour
• chai tea bags
HOW TO MAKE CHAI WHOLE WHEAT BROWNIES?
1. Melt butter and chocolate.
2. Mix dry ingredients.
3. Beat sugars, eggs and vanilla until fluffy and pale.
4. Mix in butter and chocolate mixture into eggs and sugar mixture.
5. Fold in dry ingredients.
6. Bake 25-30 minutes.
7. Cool completely in the pan and 1 hour in the fridge before serving.
HOW TO STORE YOUR BROWNIES?
Wrapping your brownies in plastic wrap is the best way to keep brownies fresh. You can also choose to keep brownies fresh by placing them in an airtight container.
Store the brownies at room temperature, and they will stay fresh for about 3-4 days. If you want to keep your brownies fresh for longer than a few days, wrap them tightly and then place them in the fridge.
1. Do not over bake your brownies. The best method to tell when brownies are done is with a toothpick. The toothpick should come out with moist crumbs and not clean. Start checking at 20 minutes.
2. Let the brownies cool completely before you cut them into pieces. This makes sure that you get the most accurate cutting results. I always refrigerate my brownies for 30 minutes to 1 hour before cutting.
MORE BROWNIES RECIPES TO TRY:
→If you make this Chai Whole Wheat Brownies, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Chai Whole Wheat Brownies
- 120 grams (1/2 cup) unsalted butter
- 120 grams (4 oz) dark chocolate at least 60% cocoa solids
- 3 large eggs
- 150 grams (3/4 cup) granulated sugar
- 50 grams (1/4 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 chai tea bags
- 1/2 teaspoon cinnamon
- 25 grams (1/4 cup) cocoa powder sifted
- 65 grams (1/2 cup) whole wheat flour
- 1/2 teaspoon salt
- Preheat oven to 180ºC (350ºF) and line a 20x20 cm (8x8 inch) baking pan with parchment paper, set aside.
- In a mixing bowl, combine flour, cocoa, cinnamon and salt. Open chai tea bags and add tea into mixture and mix until combined.
- In a double boiler/water bath, melt chocolate and butter together until smooth and shiny, set aside to cool a bit.
- Using an electric mixer, mix together the sugars, eggs, and vanilla until pale, about 3-4 minutes, add in melted butter and chocolate and beat well. Using a rubber spatula or a wooden spoon fold in dry ingredients.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out with moist crumbs (but not runny batter). The brownies will continue to set as the cool. Do not over bake because these will be dry and crumbly.
- Allow brownies to cool completely in the pan, before cutting. Optional: Put them in the fridge for 1 hour before serving, to get a cleaner slice and more chewy texture.