Fall Recipe: Vegan Chai Spiced Brownies

Embrace the warmth of fall with every bite of these Vegan Chai-Spiced Chocolate Brownies. Perfectly balancing the rich, fudgy decadence of dark chocolate with the aromatic spices of a traditional chai blend, these brownies are a cozy indulgence you can feel good about. Made with wholesome, plant-based ingredients and infused with cinnamon, cardamom, and ginger, they offer a comforting twist on a classic treat. Whether you're enjoying them with a hot cup of tea on a chilly afternoon or sharing them with loved ones, these brownies are sure to become a seasonal favorite.

Vegan Chai-Spiced Chocolate Brownies

Ingredients:

For the Brownies:

• 1 cup Coracao 81% Dark Chocolate, chopped
• 1/2 cup coconut oil or vegan butter
• 1 cup coconut sugar (or brown sugar)
• 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes)
• 1 tsp vanilla extract
• 1/2 cup almond flour
• 1/4 cup cacao powder 
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground black pepper (optional, for extra warmth)
• 1/2 tsp baking powder
• 1/4 tsp sea salt

For the Chocolate Ganache:

• 1/2 cup Coracao 81% Dark Chocolate, chopped
• 1/4 cup coconut cream
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon (optional, for sprinkling on top)

Instructions:

1. Prepare the Brownies:

   • Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper for easy removal.
   • In a heatproof bowl set over a pot of simmering water (double boiler), melt the chopped Coracao dark chocolate and coconut oil together, stirring until smooth. Remove from heat and let it cool slightly.
   • In a large mixing bowl, whisk together the coconut sugar, flax eggs, and vanilla extract until well combined.
   • Pour the melted chocolate mixture into the sugar mixture and stir until fully incorporated.
   • In a separate bowl, whisk together the almond flour, cacao powder, cinnamon, ginger, cardamom, cloves, nutmeg, black pepper, baking powder, and sea salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

2. Bake:

   • Pour the brownie batter into the prepared baking dish and spread it evenly.
   • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
   • Let the brownies cool completely in the pan.

3. Prepare the Ganache:

   • While the brownies are cooling, make the chocolate ganache. In a small saucepan, heat the coconut cream over medium heat until just simmering.
   • Remove from the heat and add the chopped Coracao dark chocolate, stirring until smooth and glossy.
   • Stir in the vanilla extract.

4. Top the Brownies:

   • Once the brownies are completely cooled, pour the chocolate ganache over the top, spreading it evenly with a spatula.
   • Optionally, sprinkle a pinch of ground cinnamon over the ganache for extra chai flavor.
   • Let the ganache set at room temperature or in the refrigerator before slicing.

5. Serve:

   • Slice the brownies into squares and serve. These Chai-Spiced Chocolate Brownies are rich, fudgy, and infused with warming chai spices, making them an irresistible fall treat.