You need to taste these to believe just how good they are. The chai spices are subtle, but they transform a standard brownie tray bake to something pretty special. These spiced brownies are ideal with a cup of strong coffee, or served as a dinner party dessert with a dollop of creme fraiche and sprig of fresh mint.
Makes about 16
200g unsalted butter, cut into cubes
200g dark chocolate (at least 70% cocoa), broken into pieces
3 large free range eggs
300g caster sugar
2 tsp vanilla extract
130g plain flour
1 tsp Rooted ground cinnamon
½ tsp ground ginger
½ tsp Rooted ground allspice
½ tsp Rooted ground cardamom
Preheat the oven to 180C.
Line a 23cm brownie tin with baking parchment.
Melt the butter and chocolate in a heavy bottomed pan on a low heat. Once melted, leave to cool slightly. Beat the eggs, sugar and vanilla in a separate bowl until the mixture coats the back of a spoon. Beat the egg and sugar into the chocolate mixture. Stir in the flour and spices and beat until smooth.
Pour the chocolate mixture into the lined tin and bake in the oven for 18-20 minutes. The brownies are ready when there is a light brown crust on top and the middle is dark and gooey.