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.
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.
‘House Blend Butter’ are three very happy words to sit alongside each other. Round BBQ season, we bring a pat of butter to room temperature
Much like with a good stew, braised red cabbage only improves on the second reheating. It’s just one of the reasons why it’s so great
Torie says: There is something incredibly comforting and nourishing about a cup of masala chai, no matter what time of year it is. In the
Sign-up for recipes, reading lists and new releases
© Rooted Spices. All rights Reserved. Website by Little Green Jesus
© Rooted Spices. All rights Reserved.
Website by Little Green Jesus
