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.