What you need to make these chai tea brownies
For the chai tea brownies:
1 cup butter, melted 2 tablespoons coconut oil 2 cups sugar 4 large eggs 1 tablespoon vanilla extract 1 cup all-purpose flour 1 cup unsweetened cocoa powder 1 tablespoon chai tea ½ teaspoon salt ¾ cup chocolate chips, optional
For the eggnog frosting:
1 cup butter, softened 2 ½ cups powdered sugar ¼ cup eggnog 1 teaspoon nutmeg
Directions
Before you get started, line a 9-by-13-inch pan with parchment paper. Pin it down in the corners with metal paper clips to keep the paper from folding into the brownies while baking. This also makes getting the brownies out for use with cookie cutters a breeze. Even if you’re skipping cookie cutters and cutting squares, we still recommend the parchment paper. Whisk together the melted butter, oil and sugar. Add the eggs and vanilla. Whisk at least a minute, until the color lightens. At this point, if you’re using a stand mixer, you might want to swap to a shallow bowl; this makes folding in the flour and cocoa (until just incorporated) easier because there’s no egg mixture hiding at the bottom of a deeper bowl. MORE: Sweet potato pecan rolls give the cinnamon roll a much-needed makeover After sifting the flour, cocoa, chai tea and salt, use a wooden spoon or spatula to fold it gently into the wet mixture. If desired, sprinkle chocolate chips on top once you have the dough in the pan. Bake the chai tea brownies for 20 to 25 minutes, or until your toothpick comes out dirty, but not wet.
Tips for brownie heaven
For the chai tea, just open a chai tea bag or two and measure a tablespoon. You just want the tea leaves and spices. Fudgy brownies are the goal here, but if you’re into cakier brownies, add another ½ cup flour. Err on the side of caution and check the brownies at 20 minutes. Cool the brownies as soon as you take them out of the oven. An ice bath in an empty sink works. Otherwise, we recommend transferring them immediately into your freezer. Make sure you have a cooling rack in place already, so the hot pan can’t touch anything it’s not supposed to.
MORE: Black bean brownies – the fudgy, flourless & fabulous chocolate treat
Making the eggnog frosting
This absolutely delicious eggnog frosting will make you the hit of the office party, the cookie exchange or the big family dinner. Cream the butter first, then add powdered sugar, eggnog and a little fresh ground nutmeg. Beat until smooth and creamy. If you want a softer frosting, add another tablespoon of eggnog. For a stiffer frosting, add another 1/2 cup powdered sugar. Scoop the frosting into separate bowls for all the colors you want to decorate with. Add food color and stir. Place the frosting in piping bags (or Ziploc bags), with desired tips for decorating. Refrigerate the frosting until you’re ready to use it. MORE: Cozy up with this healthier pumpkin spice latte recipe After the chai tea brownies are cooled down, pop them out of the pan with the parchment paper still attached, and lay them on your countertop. Map out how you want to use your cookie cutters to create minimal scraps. (Think Tetris.) Cut the brownies, and place them on new parchment or plate. Finally, decorate the chai tea brownies as desired. Place them on a platter for a dinner party, or package them in cute tins or boxes to give out as gifts.
Now learn how to make HEALTHY bean to bar chocolate from a Master Chocolatier in the video below!
1 cup butter, melted2 tablespoons coconut oil 2 cups sugar4 large eggs1 tablespoon vanilla extract1 cup all-purpose flour1 cup unsweetened cocoa powder1 tablespoon chai tea½ teaspoon salt¾ cup chocolate chips, optional
Frosting:
1 cup butter, softened 2½ cups powdered sugar¼ cup eggnog1 teaspoon nutmeg
