Chai Latte Brownie Bites

Wednesday, September 10, 2014

So lately, I'm pretty much obsessed with chai lattes. My best friend, Kaitlyn, got me completely hooked on them after bringing her dirty iced chai blended into work one day and letting me have a sip. (Did I mention we work together again? I'm beyond pleased. For those of you who don't know, we worked together at Old Navy and are now both at VS. Life couldn't be better.) I've been ordering them at Starbucks during my early shifts at work, and just recently got some little chai latte pods for my Keurig, so I've been having them hot and cold at home as well. Completely hooked. 

Then today, when I'm talking to Michael about maybe making muffins this morning, he says, "why not bake chai latte muffins?" My heart wasn't totally into that idea, but it got my wheels spinning as to what I could put the mix into that would be good. It took me about half the day before the light went on and my brain shouted, "BROWNIES!" at me. I quickly cracked open my current favorite cookbook and looked for a recipe I could adapt for my idea. I was skeptical about how these would turn out, but when M and I tasted the batter, we were sold. And the brownies themselves, oh my gosh. They are so light and moist, with that hint of spice that makes a chai latte so good! I hope y'all try these out and let me know what you think!

::Adapted from a recipe in this amazing book::


-1 cup butter, mostly melted
-1 2/3 cups self-rising flour
-1 tsp baking powder
-1 tsp unsweetened cocoa powder
-1 cup superfine sugar
-4 eggs, beaten lightly
-3 tbsp of chai latte mix, dissolved in 2 tbsp water


1. Preheat your baking box to 300°F and grease whatever tin/tins you have that are suitable for brownies, I used two 8x8 baking tins and Pam Baking Spray.

2. In a large bowl, sift in the flour, then add the baking powder, and cocoa and stir until evenly mixed. Next add in butter, sugar, eggs, and chai mix. Stir until smooth and throughly mixed. (For my chai latte mix, I just used two of the cups of pre-blended coffee for my Kuerig, but I'm sure there are also packaged mixes out there, or by all means use your own.)

3. Bake for around 30 minutes or until cooked through and golden around the edges. Time will vary depending on your tin size.

4. Let cool, cut into little squares, and serve! As always, please eat at least one bite while warm.

If you try these please let me know! Either comment below, or tag me on Instagram or Twitter @ryapie with the hashtag #recipeswithrya

Love & Sunshine,

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