Our Chai Brownie is rich and gooey, studded with creamy macadamia nuts and lots and lots of chocolate. You can use any leftover chocolate as a topping (if you have any leftover chocolate!).  If macadamia aren’t your thing, replace with your favourite nuts or sub for more chocolate. 


185g unsalted butter, cut into small cubes
185g dark chocolate, broken into small pieces 
85g plain flour
30g cocoa powder
1 tbsp Chai Hot Chocolate 
3 large eggs
275g golden caster sugar
30g white chocolate, roughly chopped
30g milk chocolate, roughly chopped
30g macadamia nuts, roughly chopped


Preheat the oven to 160 degrees (fan). Line a 20cm baking tin with parchment paper. 

Put the butter and chocolate into a heat-proof medium-sized bowl. Place the bowl over a saucepan filled about 1/3 with water. Make sure the bottom of the bowl doesn't touch the water. Put over a low heat until butter and chocolate melt, stir frequently. 

Sieve through the flour, cocoa and hot chocolate into a medium bowl. 

Once butter and chocolate have melted remove from the heat and let cool to room temperature. 

In another bowl break the eggs and add sugar. Use an electric whisk or a hand whisk to whip eggs with sugar until pale and foamy. 3-4 minutes with electric, 8-9 minutes by hand. 

Add the chocolate mixture to the egg mixture, folding in gently to keep some of the volume. Now add the sieved dry ingredients. Fold gently until all ingredients are incorporated. 

Add the chocolate and the nuts, reserving some nuts for the topping. 

Pour into the prepared tin, top with nuts and bake for 25 minutes. The brownie will still be wobbly when you take it out. If you want an extra fudgy texture, put it in the fridge for an hour or so before you dive in! 

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