13 tablespoons unsalted butter (or just over ¾ of a cup)
1/2 cup good quality chocolate chips (preferably dark)
3/4 cup brown sugar
3 large free range eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon Pink Himalayan salt
2 tablespoons chai spice tea (about 4 teabags steeped to ensure the flavour pushes through)
1/2 cup pecan halves
Preheat oven to 180°C.
Using a non-stick baking spray, line a 20 x 20 cm square baking pan with baking paper overlapping the sides.
Place the chocolate chips in a heatproof bowl; set aside.
Melt the butter in a saucepan over medium heat. Continue to cook, whisking occasionally to prevent burning. The butter will begin to foam once it cooks beyond its melting point. Continue to gently boil until butter is dark golden brown in colour and smells nutty; remove the pan from the heat.
Pour the hot butter over the chocolate. Allow the mixture to rest undisturbed for 5 minutes – then stir until smooth.
Add the brown sugar to the chocolate mixture and whisk until smooth and silky.
Whisk in the eggs and vanilla extract until combined.
Add the flour, salt, and chai brew to the bowl, stir until just combined.
Transfer the batter to your prepared baking pan.
Top with pecans.
Bake for 25 minutes or until a toothpick inserted in the centre comes out mostly clean.
Allow the brownies to cool in the pan for 30 minutes before transferring them to a wire rack to cool completely.
When the brownies are completely cool, cut them into large squares - eating the crumbs whilst cutting away.
We love ours drizzled with salted caramel and ice-cream ... and why not!