Chai spice adds a unique twist to traditional chocolate brownies while vanilla chips provide a bit of creamy sweetness. I originally made these brownies as a special treat for Halloween and decided to have a little fun with their presentation. Rather than cutting them into traditional squares, I used Halloween-themed cookie cutters to create spooky shapes. It was such a simple way to make a delicious treat a little more fun for the holiday! Although I made these for Halloween, they're certainly not limited to that time of year. Their warm spices and chocolate flavor make them a wonderful treat throughout autumn and winter—or really, any time of year!
Vanilla Chip Chai Brownies
Ingredients
1 cup (2 sticks) unsalted butter, melted
1½ cups granulated sugar (or 2 cups of granulated sugar if you’re not using vanilla sugar)
½ cup vanilla sugar
4 large eggs
4 teaspoons vanilla extract
1½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon sea salt
1½ teaspoon chai spice
½ teaspoon baking powder
1 cup vanilla baking chips
Instructions
Prepare the Brownies
Preheat the oven to 350°F. Lightly grease a 9 × 13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
Melt the butter in a small saucepan over low heat. Remove from the heat and allow it to cool slightly.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and vanilla sugar until well combined.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, sea salt, chai spice, and baking powder.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Gently fold in the vanilla baking chips, distributing them evenly throughout the batter. Avoid over-mixing.
Spread the brownie batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake for approximately 30–35 minutes, beginning to check at 30 minutes. A toothpick inserted near the center should come out with a few moist crumbs rather than wet batter. Avoid testing directly through a melted baking chip.
Allow the brownies to cool completely in the pan.
