Chai Latte Brownies

7 Reviews
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Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
20 servings (serving size: 1 brownie)
By Jennifer Martinkus
March 2007
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

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Ratings & Reviews

staceybakes's Review

nwilker
May 25, 2010
I followed the recipe exactly and they turned out delicious. Very easy to whip up and a nice treat to share.

sahada's Review

Madelinus
June 04, 2013
N/A

bellymama's Review

staceybakes
May 06, 2009
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.

nwilker's Review

cookinbudds11
June 18, 2011
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.

cookinbudds11's Review

sahada
July 20, 2011
This is so good, I like this. Im going to tell my family about this. THANKX:)

Madelinus's Review

bellymama
October 28, 2011
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.

Pir8Chik's Review

Pir8Chik
June 05, 2009
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.
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