It’s holiday cookie season! But who has time to bake 10 dozen different cookies to fill up all those tins? This clever recipe for chai tea brownies with eggnog frosting will save you time and give you something truly special for the cookie exchange — if these masterpieces make it that far.
What you need to make these chai tea brownies
For the chai tea brownies:
- 1 cup butter, melted
- 2 tablespoons coconut oil
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon chai tea
- ½ teaspoon salt
- ¾ cup chocolate chips, optional
For the eggnog frosting:
- 1 cup butter, softened
- 2 ½ cups powdered sugar
- ¼ cup eggnog
- 1 teaspoon nutmeg
Directions
Before you get started, line a 9-by-13-inch pan with parchment paper. Pin it down in the corners with metal paper clips to keep the paper from folding into the brownies while baking. This also makes getting the brownies out for use with cookie cutters a breeze. Even if you’re skipping cookie cutters and cutting squares, we still recommend the parchment paper.
Whisk together the melted butter, oil and sugar. Add the eggs and vanilla. Whisk at least a minute, until the color lightens. At this point, if you’re using a stand mixer, you might want to swap to a shallow bowl; this makes folding in the flour and cocoa (until just incorporated) easier because there’s no egg mixture hiding at the bottom of a deeper bowl.
MORE: Sweet potato pecan rolls give the cinnamon roll a much-needed makeover
After sifting the flour, cocoa, chai tea and salt, use a wooden spoon or spatula to fold it gently into the wet mixture. If desired, sprinkle chocolate chips on top once you have the dough in the pan.
Bake the chai tea brownies for 20 to 25 minutes, or until your toothpick comes out dirty, but not wet.
Tips for brownie heaven
- For the chai tea, just open a chai tea bag or two and measure a tablespoon. You just want the tea leaves and spices.
- Fudgy brownies are the goal here, but if you’re into cakier brownies, add another ½ cup flour.
- Err on the side of caution and check the brownies at 20 minutes.
- Cool the brownies as soon as you take them out of the oven. An ice bath in an empty sink works. Otherwise, we recommend transferring them immediately into your freezer. Make sure you have a cooling rack in place already, so the hot pan can’t touch anything it’s not supposed to.
MORE: Black bean brownies – the fudgy, flourless & fabulous chocolate treat
Making the eggnog frosting
This absolutely delicious eggnog frosting will make you the hit of the office party, the cookie exchange or the big family dinner.
Cream the butter first, then add powdered sugar, eggnog and a little fresh ground nutmeg. Beat until smooth and creamy. If you want a softer frosting, add another tablespoon of eggnog. For a stiffer frosting, add another 1/2 cup powdered sugar.
Scoop the frosting into separate bowls for all the colors you want to decorate with. Add food color and stir. Place the frosting in piping bags (or Ziploc bags), with desired tips for decorating. Refrigerate the frosting until you’re ready to use it.
MORE: Cozy up with this healthier pumpkin spice latte recipe
After the chai tea brownies are cooled down, pop them out of the pan with the parchment paper still attached, and lay them on your countertop.
Map out how you want to use your cookie cutters to create minimal scraps. (Think Tetris.) Cut the brownies, and place them on new parchment or plate.
Finally, decorate the chai tea brownies as desired. Place them on a platter for a dinner party, or package them in cute tins or boxes to give out as gifts.
Chai tea brownies
Yield 24 2-by-2-inch brownies
Ingredients
Brownies:
- 1 cup butter, melted
- 2 tablespoons coconut oil
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon chai tea
- ½ teaspoon salt
- ¾ cup chocolate chips, optional
Frosting:
- 1 cup butter, softened
- 2½ cups powdered sugar
- ¼ cup eggnog
- 1 teaspoon nutmeg
Instructions
- Preheat oven to 350 F.
- Line 9-by-13-inch baking pan with parchment paper, securing with metal paper clips at corners; set aside.
- Combine melted butter, oil and sugar in medium bowl. Whisk well for about 1 minute.
- Add eggs and vanilla; beat until light in color (another minute or two).
- Sift in flour, cocoa powder, chai tea mix and salt.
- Using wooden spoon or spatula, gently fold dry ingredients into wet ingredients until just combined.
- Pour batter into prepared pan, smoothing top out evenly. If adding optional chocolate chips, sprinkle on top.
- Bake for 20-25 minutes, or until center no longer jiggles. Toothpick should come out dirty for fudge-textured brownies.
- Immediately place in ice bath or freezer to chill.
- While brownies are cooling down, place 1 cup butter for frosting in large mixing bowl or stand mixer. Cream butter.
- Sift nutmeg and 2½ cups powdered sugar slowly as you continue to whisk together. Add eggnog, and continue to whisk until smooth and well combined.
- Separate ¼ cup frosting into small bowls for each color you want to decorate with.
- Cut with cookie cutters, arranging first to minimize scraps.
- Frost and decorate.
Notes
- For the chai tea, just open a chai tea bag or two and measure a tablespoon. You want just the tea leaves and spices.
- For cakier brownies, add another ½ cup flour.
- Chilling the brownies after baking keeps them from continuing to bake further.