Chai Brownies

I can’t even begin to describe how awesome these are. I was a little hesitant since I’ve never made brownies from scratch before, but they were easy and give you all the ooey goodness of the boxed stuff. You could probably just use 1/4 c. of prepared chai latte, but why do that when you can make it yourself?

Preheat oven to 350.
Chai:
1/4 c. skim milk
a dash of cardamom
3 whole allspice
a dash of cinnamon
3 cloves

add these ingredients to a pot and bring to a quick boil. Remove from heat and let sit for 10 minutes. Strain into a large microwave safe bowl.

Batter:
1/4 c. chocolate chips
1/4 cup butter
1/2 c. egg substitute
1 1/2 c. flour
1. c. sugar
1/2 c. cocoa powder
1/3 c. brown sugar
1 t. baking powder

To bowl of chai, add butter and chocolate. Microwave about 30 seconds until melted. Stir until smooth. Let cool for a minute. Add egg. Sift in remaining dry ingredients and mix until it forms a stiff batter.

Bake in a pan sprayed with oil, about 25 minutes until set. Let cool, and cut into 20 pieces.

1 brownie: approx: 130 calories, 3 grams fat, 1 gram fiber.
Recipe adapted from March 2007 Cooking Light

Comments

  1. Meda Clifton says:

    There are three main myths about the creation of the brownie. The first, that a chef accidentally added melted chocolate to biscuit dough. The second, a cook forgot to add flour to the batter. And thirdly, the most popular belief, that a housewife did not have baking powder and improvised with this new treat. It was said that she was baking for guests and decided to serve these flattened cakes to them. This became our beloved treat of today. Whatever may be the case; all three myths have gained popularity throughout the years due to its mysterious beginnings.;

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