Tippy’s Masala Chai Brownies

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Dearies I was perusing the calendar we keep in the kitchen and December 8th is going to be my new favorite national day. It involves one of my favorite flavors, and can be enjoyed with tea. It’s National Brownie Day! Oh I just love caky, chocolatey brownies. But I suppose I also love the fudgy, dense kind too. They go perfectly with tea, don’t they? I decided that instead of a brownie to pair with tea, I wanted to put tea right in the brownie!

It was tough to choose a tea to add to a brownie. I was close to doing Earl Grey, since I love how it pairs with chocolate. But then I decided to go a completely different route. I’ve recently been playing around with masala chai and chocolate, and realized this would make a fantastic brownie! A little sweet, a little spicy, and that smooth chocolate flavor to round everything out. Here’s my recipe!

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Tippy’s Masala Chai Brownies

½ cup butter (1 stick)

4 ounces unsweetened chocolate, chopped

1 cup sugar

2 eggs

½ cup flour

¼ teaspoon cardamom

½ teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon cloves

Heat your oven to 350°F. Line an 8” square baking pan with tin foil or parchment (make sure it overlaps a little to give you something to hold on to when you lift the brownies out of the pan) and grease the lining. In a small bowl sift the flour and spices together and set aside.

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In a small saucepan combine the butter and chocolate. Heat on low and stir until everything is just melted and combined. Pour this into a bowl (or use the same pot if it’s big enough) and stir in the sugar. Using a whisk beat in the eggs one at a time. Slowly stir in the flour and spices mixture until combined.

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Pour mixture into the lined pan and bake for about 20-25 minutes, until it’s just soft but not too firm in the middle. Cool in the pan on a wire rack (if possible. We sometimes just leave the pan to cool on the stovetop). Once cool, carefully lift the foil or parchment, and cut into squares. Enjoy!

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There you have it, Dearies! These brownies are on the fudgy side, which I think works very well with the chai spices. I think this would pair well with a nice robust Assam or bright Kenyan black tea.  Happy National Brownie Day!

Recipe: Tippy’s Chai Hot Chocolate!

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I’m so excited to share my new recipe with you! I’ve been thinking up ways to enjoy warming tea-infused drinks and when I saw Kat eating a chocolate cookie with her masala chai, it hit me! Why not make a chai hot chocolate? Imagine coming out from a chilly late fall or winter evening and curling up with a mug of something sweet, chocolatey and warming. Dearies, I must admit this is one of the most delicious recipes I’ve created. Kat and I had such fun testing it!

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Tippy’s Chai Infused Hot Cocoa

               2 cups whole milk

               ¼ cup unsweetened cocoa powder

               2 tbps (or 2 tea bags) black tea

               8 cardamom pods

               1 cinnamon stick

               5 whole cloves

               5 peppercorns

               1 whole vanilla bean

               1 inch piece of fresh ginger, peeled and smashed

               4 tbsp sugar

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Gently is the key word for this recipe. Since we’re dealing with milk, we don’t want to overheat and cause it to scald or boil over. Heat water and milk genly until slightly bubbly but not boiling. Reduce heat to low, whisk in the cocoa powder. Once incorporated, split the vanilla bean and scrape out the seeds. Add seeds and bean, the tea, spices, and ginger. Allow to simmer gently for 5 minutes. Stir occasionally. Turn off heat and stir in the sugar. Allow to sit for 5 minutes and strain into two mugs.

This treat is delicious all on its own but you could garnish with fresh whipped cream, or add in a cinnamon stick. Enjoy my loves! If you try this recipe please let me know what you think? I know you’re going to love it.

Tippy’s Apple Cinnamon Tea Bread

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I’m all about autumn flavors these days, and I just came up with this tasty and easy quick bread to pair with your favorite teas. It’s perfect as an afternoon treat or a delicious way to end a dinner party.

This is made in a loaf pan to make it super simple. There is a streusel topping of cinnamon and brown sugar that also makes a surprise appearance inside the bread!

This tea bread has spices that remind me of apple picking and pumpkin pie. It’s the perfect autumn snack!

Tippy’s Apple Cinnamon Teatime Quick bread

makes 1 loaf

  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 tsp. nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves
  • 1 large apple, peeled and finely chopped (any will do, but granny smith are best)

 

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Preheat your oven to 350. Grease a 9×5 inch loaf pan and set aside. In a small bowl mix the brown sugar and cinnamon together. This will be the topping and filling, so set it aside for later. In a second bowl, whisk together the flour, baking powder, nutmeg, and ground ginger.

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In a mixer, cream the white sugar and butter until smooth. Add the eggs and vanilla and mix until combined. Add about a third of the flour mixture, then a bit of the milk, and alternate until everything is just combined and smooth. Try not to over mix. If it seems too sticky, add a little bit more milk.

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Add half of the batter to the loaf pan. Then cover with half the apples and half of the cinnamon/brown sugar mixture. Then pour in the rest of the batter and top with the remaining apples and then the cinnamon sugar mixture.

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Bake for 50-60 minutes or until toothpick inserted in the middle of the loaf comes out clean. Cool in pan before transferring to a cooling rack.

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This tea bread is perfect for afternoon tea, dessert, or even breakfast. It compliments many different types of tea and has all of the wonderful warming fall spices. I hope you enjoy!