Chai Dulce de Leche Swirled Brownies

Tools Needed:

·      Cup Measures

·      Measuring spoons

·      Parchment paper

·      13x9x2 pan

·      Rubber spatula

·      Whisk

·      3 medium bowls

·      Fine mesh sifter

·      Medium saucepan


For the Chai Condensed Milk:

CHai milk.PNG

·      Open the can and empty it and the tea into a saucepan.

·      Warm over medium heat for 5-10 minutes. Do not boil or caramelize.

·      Strain out the larger pieces of the tea leaves and let cool.

·      Let rest overnight.



For the Brownies:

Chai brownie.PNG

1.      Preheat oven to 350 F

2.      Grease and line the bottom of a 13x9 pan with parchment paper

3.      Melt the butter in a small saucepan on the stove

4.      Add the sugar to the melted butter and stir with a rubber spatula until the sugar resembles a wet sand texture. Add about half of the chocolate chips, mix to melt, and set aside to cool.

5.      Whisk the flour, cocoa powder, salt, baking powder, and spices in a large bowl to combine

6. Whisk the eggs, coffee, and vanilla in a medium sized bowl until just combined

7.      Whisk the butter and sugar mixture with the egg and coffee

8.      Pour this mixture into the dry ingredients and use a spatula to fold them together, the mixture should be a little lumpy (think pancake batter)

9.      Pour the batter into the prepared pan and spoon the chai sweetened condensed milk over the top of it. Sprinkle the rest of the chocolate chips over top.

10.      Use a butter knife, skewer, or clean finger (I won’t tell) to swirl the chai milk and chocolate chips into the batter.

11.      Bake for 25 minutes, rotate the pan, and bake fore 15 minutes more or until a toothpick inserted into the center of the brownies comes out clean.

Samantha Davis