Chai caramel chocolate brownies
It’s always exciting when anything baked with chai spices appears in coffee shops, as it means autumn is around the corner. These moreish chocolate brownies are swirled with caramel that’s flavoured with chai spices – a delightful treat to welcome the new season.
SERVES 16 PREP 25 mins COOK 30 mins EASY V
200g salted butter, plus extra
for the tin
200g dark chocolate,
roughly chopped
3 eggs
200g caster sugar
100g plain flour
40g cocoa powder
½ tbsp sea salt flakes
For the chai caramel 1 tsp cardamom pods,
seeds crushed
¼ tsp allspice
1 tsp ground cinnamon ¼ tsp ground cloves ½ tsp ground ginger 200g canned caramel
1 Heat the oven to 180C/160C fan/ gas 4. Butter a 20cm square cake tin and line with two strips of baking parchment. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water (ensuring the bowl doesn’t touch the water) or in 20-second bursts in the microwave. Leave to cool slightly.
2 For the chai caramel, mix all the ingredients together in a bowl until the caramel has loosened.
3 Put the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat for around 5 mins until pale and thick. Alternatively, do this using an electric whisk. Fold in the slightly cooled melted chocolate mixture using a spatula and, when fully combined, add the flour and cocoa powder. Mix until everything is combined and there are no streaks
of flour. Pour into the prepared tin, drizzle over the chai caramel and gently swirl into the batter using a teaspoon.
4 Bake for 25-30 mins until the brownies are set at the edges with a slight wobble in the middle. If the brownies wobble a lot, they’re not done – bake for another 5 mins until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Leave to cool completely in the tin, then remove and slice into 16 squares to serve. Will keep in an airtight container for up to three days.
PER SERVING 298 kcals • fat 18g • saturates 10g •
carbs 30g • sugars 24g • fibre 2g • protein 4g •
salt 0.8g