Chai Latte Brownies

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Chai Latte Brownies Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
If you love the rich flavor of Mexican hot chocolate spiced with cinnamon, this dessert will delight you. These brownies are best served warm and gooey.
20 servings (serving size: 1 brownie)


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1/4 cup 1% low-fat milk
3 cardamom pods, crushed
3 whole allspice, crushed
3 whole cloves
1 (1-inch) cinnamon stick
1/4 cup semisweet chocolate chips
1/4 cup butter
2 large eggs
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 cup granulated sugar
1/2 cup unsweetened cocoa
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
Cooking spray


Preheat oven to 350°.

Combine first 5 ingredients in a small saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Strain milk mixture through a fine sieve into a large microwave-safe bowl; discard solids. Add chocolate chips and butter to milk mixture; microwave at HIGH 20 seconds or until chips and butter melt, stirring until smooth. Cool slightly; add eggs, stirring with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Add flour mixture to chocolate mixture, stirring just until combined. Spread evenly into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until center is set. Cool 10 minutes in pan on a wire rack. Cut into 20 pieces.

Created date

February 2007

Nutritional Information

Calories 130
Caloriesfromfat 26 %
Fat 3.8 g
Satfat 1.9 g
Monofat 1.5 g
Polyfat 0.2 g
Protein 2.2 g
Carbohydrate 23.5 g
Fiber 1.1 g
Cholesterol 27 mg
Iron 1 mg
Sodium 110 mg
Calcium 29 mg