READY IN 1½ hrs

Masala Chai Brownies

Read Reviews (35)

"These brownies are dairy-free and egg-free which makes them vegan. They have a subtle spice flavor and are delicious. If you enjoy chai lattes you will love these! To ensure your final product is vegan, use vegan sugar. The coconut is easily omitted if you aren't a fan. Be careful not to overcook them." — Mochi Puffs

Directions

Preheat an oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside.
Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 27, 2011

I'm not especially experienced with baking. I followed the recipe almost exactly, aside from leaving out the coconut and brewing my tea with 1/4 cup soymilk and 1/4 cup water, as a reviewer suggested. I used Stash Premium Chai Spice black tea, which uses exactly the spices called for in Masala Chai tea. I baked it right at 20 minutes and stuck a toothpick in the middle. It came out clean, so I took them out of the oven and let them sit. When I cut them, they were very moist but really didn't fall apart. One corner crumbled a tiny bit so I did what any noble baker would do: I ate it. Delish.

—abbysouza

See full review »

Most Helpful Critical Review

Feb 09, 2012

As is, the recipe is okay, but the chai flavor is very very subtle. The second time around, I made the following changes: upped the cocoa powder to 1/3 cup, the vanilla to a full teaspoon, added one egg for improved texture, used half white and half packed brown sugar, added 1/2 cup chocolate chips, and used "chai butter" instead of oil. To make that, I simply simmered butter with a teaspoon of chai tea leaves for about 5 minutes, then strained. If you want to keep the recipe vegan, you can infuse the canola oil with chai as well, and omit the egg I added. Make sure the chai tea is brewed very strongly -- I poured 1 cup boiling water over three tea bags and steeped for 20 minutes. The chai flavor was more pronounced but not overpowering. Next time I might add some extra ground cinnamon, nutmeg, and cloves for a spicier brownie.

—sarah

See full review »

42 Ratings

Oct 13, 2009

I used sweetened coconut instead, since that is all I could find at my store. I also only used 1T of cocoa powder for the bottom of the 8x8 pan. For a light dusting, that was even too much and I ended up dumping some of it out. Even with that, these are amazing brownies. Incredibly soft and moist.

—Jfrosty

See full review »

Jan 18, 2011

Holy cow these are amazing! Definitely needed less than 2 Tbsp for dusting. Used a heaping 1/3 cup coconut (mmmm) which I ran through my small mixer thing. The chai: used two teabags steeped in 1/4 cup warm coconut milk and 1/4 cup hot water; strained the bags and then - aw, what the heck - opened them up and added the tea contents! I only had an 8x11 so they baked longer than 20 minutes (and remained "shiny"). Five of us for dinner - there are few remaining! Can't wait to make them again!

—MaLizGa

See full review »

Dec 08, 2009

Made these for my vegan little brother....absolutely delicious! I was slightly confused about the Masala chai, though....I wasn't quite sure whether to use tea brewed with water or with soy milk (to make sure that they are vegan). After researching the traditional way to make the drink I went with a combination of the two and they turned out fabulously!

—DeusaCozinheira

See full review »

Sep 15, 2009

This brownie recipe is great! The Chai flavor is as promised, subtle. I love the coconut too. My kids loved it but my Chai loving South Indian husband hated it. Still I give it 5 stars :)

—babysuns

See full review »

Jan 17, 2012

I originally picked this recipe, because my friend's little sister is very allergic to eggs and she'd never had a brownie before. So of course I had to save this poor kid from a lifetime of dread and depression. This recipe was perfect and worked great. The trick might be to make the chai just right. I'm Bengali, so I made it thick and heavy, the way my family generally likes it, with a "Bengali Spice Chai" teabag from Celestial Seasonings. The brownies came out rich and dense, just how brownies should be. The chai undertone made it even better for me.

—neema

See full review »

Jul 09, 2011

These brownies turned out great! Didn't alter the recipe at all, except using less cocoa powder to sprinkle into the pan. Steeped 1 Tbsp. chai in 1/2 cup boiling water, then dumped the entire thing (including the tea leaves/spices) in with the mix. Gives a very apparent chai flavor.

—somedudewhodrums

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Best Brownies Ever

High Altitude Deep Dish Brownies

Bodacious Brownies

Karen's Cookie Dough Brownies

Mexican Brownies

Egg-free Brownies

Ghirardelli(R) Peppermint Brownies

Caramel Coconut Brownies

Mocha Brownies with Coffee Frosting

Wicked Brownies

Nutrition

Calories
278 kcal
14%

Carbohydrates
35.7 g
12%

Cholesterol
0 mg
0%

Fat
15.3 g
24%

Fiber
2.1 g
9%

Protein
2.4 g
5%

Sodium
159 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Masala Chai Brownies

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 278
Calories from Fat: 138

% Daily Value *
Total Fat 15.3g 24 %
Saturated Fat 3.2g 16 %
Cholesterol 0mg 0 %
Sodium 159mg 6 %
Potassium 94mg 3 %
Total Carbohydrates 35.7g 12 %
Dietary Fiber 2.1g 9 %
Protein 2.4g 5 %
Sugars 22.6g
Vitamin A 0 %
Vitamin C < 1 %
Calcium 3 %
Iron 13 %
Thiamin 11 %
Niacin 11 %
Vitamin B6 1 %
Magnesium 9 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.