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Dirty Chai Cheesecake Brownies
From cookbook author Hetal Vasavada, these brownies feature a delightful combo of warm spices, black tea, and strong coffee.
👥 13 Servings⏱️ Prep & Cook: 45 min👤 Hetal Vasavada📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●oven
- ●saucepan
- ●spatula
- ●knife
📝 Preparation Steps
1
Chai Masala
2
In a bowl, whisk 3 Tbsp. ground cardamom, 2 Tbsp. ground ginger, 4½ tsp. ground cinnamon, ¾ tsp. ground cloves, ¾ tsp. ground anise seeds, ¾ tsp. ground fennel, and ½ tsp. ground nutmeg until well combined. Do Ahead: This makes ½ cup (48 g). Store in an airtight container for up to 6 months.
. ground cardamom3 Tbsp. (225 g) full-fat cream cheese8 oz. (143 g) unsalted butter, plus more, softened, for pan10 Tbsp(84 g) unsweetened cocoa powder (not Dutch-process)1 cup. ground ginger2 Tbsp½ tsp. ground cinnamon4
3
Coffee Cheesecake
4
In a medium bowl, beat together 8 oz. (225 g) full-fat cream cheese and ¼ cup (50 g) granulated sugar until smooth. Whisk in 1 large egg, 1 tsp. vanilla extract, 1¼ tsp. instant coffee or espresso powder, and ¼ tsp. kosher salt until well combined. Set aside.
large egg1(84 g) unsweetened cocoa powder (not Dutch-process)1 cuplarge eggs3. (225 g) full-fat cream cheese8 oz. vanilla extract1 tsp. (143 g) unsalted butter, plus more, softened, for pan10 Tbsp½ tsp. vanilla extract¼ tsp. instant coffee or espresso powder1
5
Brownies
6
Preheat the oven to 325°F (160°C). Grease a 13x9" pan with unsalted butter, softened, and line with parchment paper. In a small bowl, whisk together 1¼ cups (150 g) all-purpose flour, 1 cup (84 g) unsweetened cocoa powder (not Dutch-process), and ¼ tsp. baking soda and set aside.
¼ cup (50 g) granulated sugar¼ cups (150 g) all-purpose flour1(84 g) unsweetened cocoa powder (not Dutch-process)1 cup¼ cups (250 g) granulated sugar1
7
In a saucepan, melt 10 Tbsp. (143 g) unsalted butter over medium heat. Remove from the heat and stir in ½ cup (93 g) finely chopped dark chocolate (about 72% cacao) until melted. Set aside to cool.
8
In a stand mixer fitted with the whisk, combine 3 large eggs, 1¼ cups (250 g) granulated sugar, 2 Tbsp. light brown sugar, 2 tsp. chai masala, ½ tsp. kosher salt, and ½ tsp. vanilla extract. Whisk on high speed for ⏱️ 6 minutes until thick and glossy. Slowly pour in the chocolate/butter mixture and mix until well combined. Sift in the flour mixture and mix until all the dry ingredients are incorporated. Fold in ½ cup (77 g) semisweet chocolate chips until just combined.
large egg1(84 g) unsweetened cocoa powder (not Dutch-process)1 cuplarge eggs3¼ cup (50 g) granulated sugar¼ cups (150 g) all-purpose flour1¼ cups (250 g) granulated sugar1. (225 g) full-fat cream cheese8 oz. (143 g) unsalted butter, plus more, softened, for pan10 Tbsp. light brown sugar2 Tbsp. chai masala2 tsp. vanilla extract1 tsp½ tsp. vanilla extract
9
Spoon half the batter into the baking pan and use an offset spatula to spread it into an even layer. Add dollops of each batter on top and use a knife to swirl the two batters. Tap the pan on the counter four or five times to get rid of any air bubbles and to level out the batter.
10
Bake until the center is set and a toothpick inserted into the center comes out with a few crumbs, 30–⏱️ 35 minutes. Cool the brownies for ⏱️ 1 hour and then refrigerate for at least ⏱️ 4 hours before serving.
11
To decorate, dip a fluffy brush, like a blush brush, into gold luster dust and tap the brush with your hand over the cooled brownies.
(84 g) unsweetened cocoa powder (not Dutch-process)1 cupGold luster dust
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