It might sound like these brownies have a very complex flavor, as I have combined a lot of different ingredients in this recipe. But I definitely didn't plan this recipe just to make another big hit in my test kitchen.
We have a Hot Cocoa beverage mix available in our online store as well as in retailers in downtown Chicago. The product is a combination of 75% dark chocolate and our signature spice blend Chai Spice, which is a blend of highly aromatic spices (cinnamon, cardamom, cloves, star anise, and more!).
Spices like those especially release their aroma when they are infused in something containing high fat. So when our Chai Spice is combined with dark chocolate (high in cocoa butter) they meld so well that the result is a hot drink that will leave you with a taste of creamy, chocolatey, highly-fragrant goodness.
So I always wanted to try a brownie recipe combining these two winning ingredients together.
A few weeks ago, I happened to see a recipe for brownies that had avocado in it. It sounded strange but I was quite sure that the result would be awesome since I often make Indian flat-breads with avocado for its high content of good fat . This fat keeps the bread soft and fresh for a long time as opposed to regular bread containing no avocado.
I decided to incorporate this good fat in my recipe so that it will be little less guilt when I indulge and also would result in a soft, melt-in-your-mouth brownie with rich dark chocolate taste plus my favorite Chai flavor. I am sure you will love the recipe as much as I did!
1 cup Flour
¼ cup Unsweetened Cocoa Powder
¼ tsp Salt
1 tsp Baking Powder
3 tbsp Butter, melted
½ cup Dark Chocolate Chips
1 medium-sized Avocado
¼ cup Water
¾ cup Sugar
½ tsp Vanilla Extract
1 ½ tsp Chai Spice, divided
½ cup Milk
½ cup Walnuts, roughly chopped
1. Preheat oven to 350 F. Use butter to prepare a baking pan.
2. In a small heat-proof bowl, mix butter and chocolate chips. Cook in double boiler method until the chocolate chips are melted completely.
4. Peel and deseed the avocado and puree it with water until it is smooth.
5. Add the puree to the melted chocolate-butter mixture and mix well.
6. Add sugar, vanilla, and half of Chai Spice to this mixture and mix well.
7. In a medium bowl, sieve together the flour, cocoa powder, baking powder, and salt.
8. Add the wet ingredients to the dry ingredients and gently mix. Add milk and mix until the batter is just wet. Take care not to over mix it.
9. Pour the batter on to the pregreased pan and smoothen the surface. Sprinkle the remaining Chai Spice over the batter.
10. Sprinkle the chopped nuts on the top and bake it for 25 – 30 minutes or until the toothpick comes out clean when inserted at the center.
12. Let it cool completely before you cut it in your desired shapes.
This fruit dessert is so simple to make and it's such a versatile recipe that you can use either freshly picked berries in-season or frozen ones for the rest of the year.
The Chai Spice used here makes it out-of-the world. You're gonna love it!
1 cup and 2 tbsp. all-purpose flour
2 ½ tbsp. Curry’s Chai Sugar
Dash of salt
1 stick cold unsalted butter, cut into pieces
2 tbsp. ice water
2 cups fresh blueberries
¼ - ½ tsp. Curry’s Chai Spice
¼ cup all-purpose flour
¼ cup granulated sugar
½ stick cold unsalted butter
1. Heat the oven to 450 degrees F. Combine all-purpose flour, sugar, salt and pulse in an electric mixer or food processor. Add the butter and pulse the mixture until the butter is thoroughly incorporated & the mixture resembles coarse breadcrumbs.
2. Add the ice water to the dough. Mix until the dough comes together & pulls cleanly away from the sides of the bowl.
3. Remove the dough from the bowl & flatten it into a circle. Wrap the dough in plastic wrap and refrigerate it until it is chilled.
4. On a lightly floured surface, roll the dough out to a roughly 10-inch diameter circle. Transfer the dough to an ungreased cookie sheet. Put the berries in the center & distribute it evenly leaving a 1-inch border on the sides. Sprinkle the Chai Spice over the berries.
5. Mix the all-purpose flour and granulated sugar until it combines well. Add the cold butter and mix quickly until the mixture resembles coarse breadcrumbs. Distribute this sugar-flour mixture over the berries.
6. Fold the edges of the dough over the fruit. Fold and pleat the dough as necessary, pressing firmly on the pleat.
7. Bake until the crust is lightly browned & the fruit is soft, about 20-25 minutes. Rotate the crostata halfway through baking for even browning.
8. Remove the crostata from the oven & cool slightly before serving.
Note: You can use frozen berries but do not defrost before using them.
Dr. Gayatri Borthakur, a nutritionist turned entrepreneur, has a PhD in nutrition and a passion for delicious but healthy foods.