Chai Latte Brownies

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.

Yield:

20 servings (serving size: 1 brownie)

Recipe from

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

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

Preparation

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.

Note:

Jennifer Martinkus,

March 2007
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