½ cup milk divided
3 tbsp Palais des Thes Chai Imperial loose tea
8 tbsp butter melted
3 tbsp coconut oil melted
1 ¼ cups sugar
2 tsp vanilla extract
2 eggs
200 g all purpose flour
¾ cup unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
⅓ cup semi-sweet mini chocolate chips
Preheat oven to 350F. Prepare and 8x8 inch baking pan by spraying with non-stick spray or lining with foil for easy removal.
In a small saucepan {or in a microwave safe cup}, heat milk until steaming. Add loose Chai Imperial and allow to steep for 5-7 minutes. Set aside.
In a large bowl, whisk together sugar, melted butter, coconut oil, vanilla and eggs until fully combined.
Using a strainer, pour milk/tea mixture into a small cup or bowl, pressing on solids to remove as much liquid as possible - discard tea solids. Whisk ¼ cup of tea mixture into the wet ingredients. Set remaining ¼ cup aside for use in glaze.
In another bowl, mix together flour, cocoa powder, baking powder and salt.
Add dry ingredients to wet mixture and stir until just combined and no dry spots are left. Fold in chocolate chips.
Pour batter into prepared pan and bake for 25 minutes
Glaze
4 tbsp butter, room temp
3 tbsp unsweetened cocoa powder
¼ cup remaining chai spiced milk
1 tsp vanilla extract
2 ½ cups confectioners sugar
In a small sauce pan, melt butter over medium heat. Whisk in cocoa powder until dissolved.
Remove from heat and add chai spiced milk and vanilla extract.
Beat in confectioners sugar until smooth.
Quickly pour glaze over cooled brownies and allow to set, about 20 minutes. Slice and serve brownies.
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