These brownies are vegan because they don’t include dairy or eggs. They taste great and have a light spice flavor. You’ll adore these if you like chai lattes! Use vegan sugar to make sure your finished product is vegan. If you don’t like coconut, you can easily leave it out. Don’t overcook them, please.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 9 |
| Yield: | 1 – 8×8 inch pan |
Ingredients
- 2 tablespoons unsweetened cocoa powder
- ⅓ cup unsweetened shredded coconut
- 1 cup all-purpose flour
- 1 cup white sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup very strongly brewed masala chai
- ½ cup canola oil
- ½ teaspoon vanilla extract
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Spray an 8×8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside.
- Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
- Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.
Reviews
delicious brownies. i gave them to my friends and they couldn’t believe they were vegan. i also added 1/2 tsp nutmeg and 1/2 tsp cinnamon, and put 1/3 cup coco powder instead of 1/4.
What kind of a sadist wrote this recipe?! Allow to cool for ONE HOUR before cutting?! Has anybody ever followed this recipe to the letter? You shouldn’t! These brownies taste best warm. They’re deliciously fragrant! If you don’t have to have your brownies fudgy, this is a great recipe! Just use less sugar (for me 1/3 cup was perfect), and start checking doneness before the 20 minute mark.
As with other reviewers I found the chai flavour too subtle. I’ve made it a few times with different variations and now pump up the spice flavour considerably by adding chai spices directly to the recipe -cardamom, ginger, cloves, cinnamon, sometimes anise, maybe some black pepper, maybe nutmeg. I also often add some almond or pistachio
So yummy! I used India Spice Chai and reduced the sugar by 1/4 cup since I don’t like things quite so sweet. Baked 20 minutes but they were still goey in the center. I’m at high altitude so maybe that’s why. Topped with a sprinkle of cocoa doughnut glaze and then put them in the fridge a few hours to firm them up. Love them!
These are good, but I feel like they need some milk to fill them out. I may try to use a soy milk or regular milk next time to make them work– else, I normally use 3 chai masala tea bags per cup of boiling water to brew them.
Different texture from normal brownies so hard to cut but good flavor
No coconut, but made these for a vegan Co worker. The Chai spice is very subtle, but the brownie overall was good.
i had to heavily modify the recipe and i still didn’t think it came out moist enough (my dinner-mates thought it was great, I think they were just polite). Added a whole egg, extra half pinch of cinnamon, allspice and cloves to add a kick to the flavour. The tea bags didn’t do much at all (3 Tazo Organic Chai tea bags simmered for 30 minutes)
We found these brownies enjoyable but the flavor didn’t wow us. I added extra cinnamon and cardamom to the batter to boost the chai flavor, but it was still very mild.
These tasted all right, but I was a bit disappointed in the lack of chai flavoring, I didn’t taste it at all! Mostly it was just brownies with coconut in them.
These brownies are SO tasty. I had to cook them about 5-10 min longer than it says and they are crumbly, but taste amazing!
Made it without the coconut. I guess I didn’t make the chai strong enough, because I can barely taste it – but they’re very good brownies nonetheless.
These brownies are amazing! I make this as written except instead of blending up the coconut I just put it in shredded. So moist and always a hit! I will am looking forward to trying what 1 reviewer suggested: brewing the tea in soy milk.
ERMAHGERD! These brownies are ridiculous. There two things that I somehow manage to always screw up: cupcakes and brownies. I substituted apple sauce for half of the oil, used brown sugar instead of white, steeped 3 Stash chai tea bags in coconut milk and hot water, ripped open 1 of the teabags didn’t use cocoa powder for dusting the pan. This was delicious as a batter, straight out of the oven and after sitting for an hour. This is going to be my go to brownie recipe. It’s so hard to screw up!
Delicious!!! I used gluten-free flour and substituted agave for the sugar and it came out great! I think next time I will use coconut oil instead of canola. And I like my chai strong and spicy, so I think I’ll brew it even longer next time and add extra spices. I had to bring them in to work today to share so that I didn’t eat them all!
I was really looking forward to these and while they were good, I was hoping that the chai flavor would really come through and was a bit disappointed that it didn’t. I think the next time I make this, I’ll actually add a dash of various chai spices to the mix to really give it some punch!
As is, the recipe is okay, but the chai flavor is very very subtle. The second time around, I made the following changes: upped the cocoa powder to 1/3 cup, the vanilla to a full teaspoon, added one egg for improved texture, used half white and half packed brown sugar, added 1/2 cup chocolate chips, and used “chai butter” instead of oil. To make that, I simply simmered butter with a teaspoon of chai tea leaves for about 5 minutes, then strained. If you want to keep the recipe vegan, you can infuse the canola oil with chai as well, and omit the egg I added. Make sure the chai tea is brewed very strongly — I poured 1 cup boiling water over three tea bags and steeped for 20 minutes. The chai flavor was more pronounced but not overpowering. Next time I might add some extra ground cinnamon, nutmeg, and cloves for a spicier brownie.
I originally picked this recipe, because my friend’s little sister is very allergic to eggs and she’d never had a brownie before. So of course I had to save this poor kid from a lifetime of dread and depression. This recipe was perfect and worked great. The trick might be to make the chai just right. I’m Bengali, so I made it thick and heavy, the way my family generally likes it, with a “Bengali Spice Chai” teabag from Celestial Seasonings. The brownies came out rich and dense, just how brownies should be. The chai undertone made it even better for me.
I’m not especially experienced with baking. I followed the recipe almost exactly, aside from leaving out the coconut and brewing my tea with 1/4 cup soymilk and 1/4 cup water, as a reviewer suggested. I used Stash Premium Chai Spice black tea, which uses exactly the spices called for in Masala Chai tea. I baked it right at 20 minutes and stuck a toothpick in the middle. It came out clean, so I took them out of the oven and let them sit. When I cut them, they were very moist but really didn’t fall apart. One corner crumbled a tiny bit so I did what any noble baker would do: I ate it. Delish.
These are very moist & really yummy. Fell apart a bit, but I made 1 1/2 times the recipe & baked in a 9×11 pan, so this might have had an effect. Will definitely bake again and will try some of the variations others suggested.
These are delicious! I used sucanat instead of white sugar, coconut oil instead of canola oil, and made a strong rooibos chai tea. I am going to try with whole wheat flour next time.