If you love a fudgy, but solid brownie, that is decadent, this is the recipe. With a layer of ganache spread on after baking, once chilled it’s an amazing treat. But be forewarned: this is for us, not the kidlings. They pack a lot of caffeine….like perfect with a latte! The brownies are gluten-free and grain free, using arrowroot powder to avoid corn.
Grain Free Chai Brownies
Ingredients:
- 1 cup coconut milk beverage
- 4 chai tea bags
- ¼ cup virgin coconut oil
- ¼ cup pure maple syrup
- 2/3 cup dark chocolate chips
- 2 large eggs, at room temperature
- ½ cup coconut sugar
- 1 tsp pure vanilla extract
- ¼ cup arrowroot powder
- ¼ cup unsweetened cocoa powder
- 3 Tbsp instant espresso
- ½ tsp fine sea salt
Ganache:
- 2 ounces coconut milk beverage
- ½ cup dark chocolate chips
- 2 tsp instant espresso
- Pinch ground cinnamon
Directions:
Lightly oil an 8×8 glass baking dish with coconut oil, cut a piece of parchment paper to fit across dish, and with handles sticking up. Lightly oil paper as well.
Preheat oven to 350°.
In a small pot bring coconut milk to a gentle boil. Take off heat, add in tea bags and infuse for 6 minutes. Take out tea bags, squeeze and discard. Add in coconut oil, maple syrup, and chocolate chips. Place over medium heat and stir till melted. Take off heat and set aside.
In a mixing bowl, beat eggs, coconut sugar, and vanilla until smooth.
In a small bowl whisk the arrowroot, cocoa powder, espresso and salt together.
Add the milk infusion to the egg mixture, whisking while pouring. Once smooth, add in the arrowroot mixture. Beat till smooth.
Scrape into the prepared dish.
Bake for 30 to 45 minutes, checking every 5 minutes after 30, till the top is set and doesn’t jiggle.
Let cool on counter for 20 minutes, then use parchment paper handles to lift up and place on a serving platter.
Prepare ganache:
Add coconut milk, chocolate chips, espresso, and cinnamon to a small pot. Heat over medium-low, stirring constantly, till melted and smooth. Take off heat.
Pour over brownies, smoothing over the top.
Chill brownies until cold, then cover loosely with plastic wrap.