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.
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
How to Make It
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.
I had the same problem, although I used egg replacer instead of the eggs. The end mixture was way too dry, so I had about 2 tablespoons of orange juice to get the right consistency. That definitely added a nice citrus twist to the chai chocolate taste.
I live in denver, so hi-altitude cooking makes normal brownies gooie in the middle
I didn't taste the chai- but i didn't have cardamom pots and used dry spice.
I also had trouble with the sieve action..
I had to add an additional 1-3 tablespoons of milk to make the mix pliable enough to go in the 8X8 pan (who has a 9X9) ugh!
I also reduced the cooking time to 23 which might have been better at 25..
I would not cook these again due to the lack of flavor.. wish the other "missing reviews: were here before i made these.
I made these as directed except that I cut the white sugar down to 3/4 cup and the brown sugar down to 1/4 cup. Those changes seem fine, however, like everyone else.....the final product is too dry. I love chocolate, but I'm not really interested in finishing this pan. I like the idea and the flavor and hope I can find another way to create this dessert. Wish I had read the reviews before I made this out of a Cooking Light Annual Cookbook.
This was my first attempt at "light" brownies and it did not go well. As others have stated, the mixture was so dry, I had to add extra milk just to get it to spread in the pan. The result was a very dry brownie. I steeped a chai tea bag in the milk and that worked well. The chai taste was noticeable in the end result. The only reason I gave this 2 stars rather than 1 is because I might try the chai idea in a different brownie recipe. It's a good idea.
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