Chai Brownies
My only gripe with fall baking is that there just isn’t enough chocolate involved. Don’t get me wrong – I love the cozy spices we lean on this time of year: cinnamon, cardamom, ginger, cloves, nutmeg. They make everything taste amazing. But I want all of that plus chocolate, which is exactly why I made these Chai Brownies.
This recipe takes my Easy Chocolate Fudge Brownies recipe, spices it with warm chai flavors, and finishes it with a cinnamon-sugar sprinkle on top. The result is a perfectly fudgy, chocolatey brownie with just enough spice to make it taste like fall.
Ingredient notes
See the recipe card at the end of this post for the full ingredient list & quantities.
- Dark or bittersweet chocolate (around 70% cacao) gives these brownies their rich, fudgy base. Chop it so it melts evenly into the butter.
- Unsalted butter adds richness and chew. European-style butter is extra flavorful, but any unsalted butter works.
- I love black cocoa powder – it deepens both the flavor and color, giving the brownies that dark, slightly bittersweet edge. Dutch-processed cocoa powder can be used instead if that’s what you have.
- Espresso powder enhances the chocolate flavor without making the brownies taste like coffee.
- Chai spices – cinnamon, cardamom, ginger, nutmeg, and cloves – add warmth to every bite. You can also use a pre-mixed chai spice blend.
- A mix of light brown sugar and powdered sugar keeps the brownies moist and helps create that signature crackly top.
- Eggs bind the batter and add richness.
- All-purpose flour provides just enough structure without making the brownies cakey.
- The cinnamon sugar topping bakes into a crackly crust and emphasizes the fall flavors. A sprinkle of flaky salt on top is optional but highly recommended.
Step by step instructions
See the recipe card at the end of this post for the full recipe instructions.
STEP 1: Melt the chocolate and butter. In a saucepan over medium heat, melt the butter completely. Add the chopped chocolate, cocoa powder, espresso powder, salt, and all the chai spices. Whisk until smooth and fully combined. Remove from the heat and let cool.
STEP 2: Combine eggs and brown sugar. In a separate bowl, combine the eggs and light brown sugar. Beat or whisk vigorously until the sugar is fully dissolved into the eggs. You can test this by pinching the mixture between your fingers – it’s ready when you no longer feel granules.
STEP 3: Add powdered sugar and vanilla. Whisk the powdered sugar and vanilla into the egg mixture until smooth.
STEP 4: Combine wet ingredients. Pour the cooled chocolate mixture into the egg mixture and whisk until fully combined.
STEP 5: Add dry ingredients. Fold in the flour until just combined. The batter will be thick and glossy.
STEP 6: Add topping and bake. Spread the batter evenly into an 8×8 inch pan lined with parchment paper. In a small bowl, mix the cinnamon and sugar together, then sprinkle evenly over the top of the batter. Bake for 28–32 minutes.
Recipe FAQ
Yes. Black cocoa gives these brownies a deeper flavor and darker color, but Dutch-processed cocoa powder works well too. Natural cocoa isn’t recommended since it’s more acidic and can change the texture.
You can use a pre-mixed chai spice blend, or keep it simple with just cinnamon and cardamom. The brownies will still have great flavor.
Once cooled, store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze (up to 2 months).
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
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Chai Brownies
Ingredients
- 6 oz dark or bittersweet chocolate, coarsely chopped, I used around 70% cacao
- 226 grams (1 cup) unsalted butter (European-style is preferred!)
- 15 grams (3 tablespoons) black or dutch processed cocoa powder
- ½ teaspoon espresso powder
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon fine sea salt
- 3 eggs, room temperature
- 100 grams (½ cup) light brown sugar
- 180 grams (1 ½ cups) powdered sugar
- 2 teaspoons pure vanilla extract
- 66 grams (½ cup) all purpose flour
Cinnamon Sugar Topping
- 1 ½ tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350F and line an 8×8 inch pan with parchment paper. Set aside.
- Coarsely chop the chocolate and set aside.6 oz dark or bittersweet chocolate
- In a sauce pan over medium heat, stir the butter until completely melted. Then add the chopped chocolate, cocoa powder, espresso powder, salt, and all chai spices. Whisk until combined and the chocolate has completely melted. Remove from the heat.226 grams unsalted butter (European-style is preferred!), 15 grams black or dutch processed cocoa powder, ½ teaspoon espresso powder, 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground cardamom, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ½ teaspoon fine sea salt
- While the chocolate/butter mixture cools, separately, combine the eggs and brown sugar. Beat or vigorously whisk until the sugar has completely absorbed into the eggs. Test this by pinching the mixture in between two fingers. Stop whisking when you can no longer feel the sugar granules.3 eggs, 100 grams light brown sugar
- Add the powdered sugar and vanilla and whisk to combine.180 grams powdered sugar, 2 teaspoons pure vanilla extract
- Pour the chocolate mixture into the egg/sugar mixture and whisk until smooth.
- Add the flour and fold to combine. Pour the batter into the prepared pan in an even layer.66 grams all purpose flour
- In a small bowl, mix together the cinnamon & sugar and sprinkle evenly over the surface of the brownie batter.1 ½ tablespoons granulated sugar, ½ teaspoon ground cinnamon
- Bake for 28-32 minutes. The edges will be set and the center will be puffed up. Remove from the oven and immediately bang the pan on the counter – this will result in an even fudgier texture.
- Let cool at room temperature for 60-90 minutes. If you’re able to lift the brownies out of the pan without the middle collapsing, you’re good to go! If the brownies bend in the middle, they should cool longer. After cooling at room temperature for ~30 minutes, you can transfer the brownies to the fridge to speed this up if you wish.
- For clean cuts, wipe the knife off in between each slice. Enjoy!
Make these!
The flavour and texture of these brownies is beautiful. They are so silky and melt in your mouth.
This recipe will be my go to if I want to impress someone! haha
Thank you so much hehe
Hi! I saw you mention cloves in your Insta post about these, but I don’t see them included in the recipe. Do you recommend adding them and if so, how much?
Hi! I was just naming fall spices haha sorry for the confusion! I didn’t test cloves with this recipe but it would just add even more flavor! I would only add like 1/4 teaspoon.
SOOO delicious. Super easy to make, they are the perfect fudgy fall treat!
Yay! I am so glad you enjoyed!
Easily the best brownie I’ve ever had. I used dark brown sugar and an 8×10 pan for 28 mins because its what I had, and they were still perfect. Definitely let them set completely before trying and dont skip the cinnamon sugar topping!