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Chai Latte Brownies

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 20 servings (serving size: 1 brownie)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.