My rug samples were spread around me, saved from the dusty factory floor by a sheet, not quite white but not yet grey. The flourish of colour making a vibrant splash against the cheerless concrete. Beautifully patterned, each careful tuft had been meticulously costed by my Indian supplier and the negotiations were about to begin. Electricity was intermittent in this small rural community and the usual whir of the air conditioners was missing from the general factory noise. In the hot sticky atmosphere I wondered how fast we could get the job done, longing for the hotel bar and bath. With a nod from the owner a young Indian boy entered with a tray of dark milky tea. The spicy aroma hit me long before the drink was in my hands, cinnamon, fragrant cardamom, peppery cloves and sweet nutmeg. A milky drink with a perk from the tea and a miracle of spices to enliven even the most lethargic. This was my first taste of Chai.
RECIPE
I used a 15 x 30 cm baking tin (6 x 12 inches)
- 2 cloves
- 5 black peppercorns
- 6 cardamoms
- 1 teaspoon cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon ground ginger
- 105 g plain flour
- 120 g chopped walnuts
- 1 pinch sea salt
- 240 g 70% dark chocolate
- 100 g good quality milk chocolate
- 2 star anise
- 220 g unsalted butter
- 115 g dark muscovado sugar
- 120 g light muscovado sugar
- 3 large eggs
- 1 vanilla pod seeds
- Preheat oven 180c , 160c fan, gas mark 4, 350f and grease and line a brownie tin
- Grind the cloves, peppercorns and cardamoms in a pestle and mortar, discard the papery skins of the cardamoms.
- Add to the flour and salt in a large bowl with the cinnamon, nutmeg, ginger and walnuts, mix well and set aside.
- Place the chocolate, butter and star anise in a bowl over a pan of gently simmering water until the chocolate melts. Remove from the heat and stir to form a dark glossy mix, leave the star anise to steep.
- In a separate bowl whisk together the eggs, sugar and vanilla until airy and lighter in colour.
- Remove the star anise from the chocolate mix and pour into the eggs and sugar stirring constantly. Add the flour mixture to the chocolate, stir until just combined, do not over mix.
- Pour into the prepared baking tin and bake in the oven for 35 to 40 minutes, until a crust forms on the top and the sides just begin to come away from the edges of the tin.
- Leave in the tin to cool then cut into 12 pieces or smaller squares. Wrap individually and keep in a tin for 3-4 days.
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These do look beautiful rich and delicious GG and love all those spices.
They were deliciously rich. I like them in small squares, a mouthful of a treat. GG
I would love to buy a rug with you! I can only imagine the aroma of that tea and now these brownies!
Wouldn’t that be fun! GG
Oh wow, I had to do a double take when I looked at your step 7 photo, it looks exactly like one of my brownie photos from an old post 😛
We think the same and I love it!
I would love to try this recipe as well, I love a good spicy kick to my brownies 😀 Your photos look so fudgy!
Cheers
Choc Chip Uru
It’s often really hard for people to know when to remove brownies from the oven a pic like this always helps. I always use baking parchment rather than foil. GG
I do love chai spices. I’ve never had brownies with chai in them. These must have great flavour and must smell wonderful as they’re cooking xx
They smell amazing when they’re cooking and taste wonderful too. GG
G’day! Don’t these look delish GG!! Wish I could come through the screen and try one right now! Pinned! Sharing!
Cheers! Joanne
THank you Joanne. Well worth making. GG
These chai spiced brownies look heavenly!
They are delicious.GG
Oh GG… I love these, so spicy and delicious! The addition of pepper is really interesting, and good!
The pepper is just a hint but is really good in them. GG
I can tell how good these are from that crackly top! I always look for that when I buy a brownie 😀
Me too, it indicates a perfect brownie, still gooey in the centre. GG
I love chai spices and next time I make brownies think I shall pop some in!
Do, they make quite a difference. GG
Love all the spices in these brownies, such a good idea.
The spices are really good and ring the brownie changes. GG
umm those brownies look so rich and gooey , and with chai spices ! wooho !
Thanks Manjiri, I love the flavour of chai and the spices are so good for you. GG
I like that you added chai to these brownies, it adds so much more depth to the chocolate and its a very interesting flavor in general.
It does give a depth of flavour to the chocolate, so good. GG
I fell in love with Chai spiced Rooibos tea in SA and have been thinking about how to cook more with chai. Love the idea GG.
Thanks Bintu. That first cup of chai all those years ago was a revelation. GG
WONDERFUL recipe GG and I adore the use of spices in the brownies too! Oh yes, LOVE, just LOVE that first image too! Karen
Hiya!! Just want to know what’s the size of your cake tin?
I used a 12 x 6 inch tin (30 x 15 cm) Thanks for the heaads up, I’ll add it to the recipe. GG
Thanks!