Chai Caramel Chocolate Brownies

• salted butter↗200g g

  plus extra for the pan

• dark chocolate↗200g g

  coarsely chopped

• eggs↗3
• granulated sugar↗200g g
• plain flour↗100g g
• cocoa powder↗40g g
• sea salt flakes↗½ tbsp tbsp
• cardamom pods1 tsp tsp

  seeds crushed

• cloves¼ tsp tsp
• ground cinnamon↗1 tsp tsp
• ground cloves¼ tsp tsp
• ground ginger↗½ tsp tsp
• caramel↗200g canned g

  canned

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Grease a 20 cm square baking tin and line it with two strips of parchment paper. Melt the butter and chocolate in a heat‑proof bowl over a saucepan of simmering water (ensure the bowl does not touch the water) or in the microwave in short 20‑second bursts. Let cool slightly.

2. 2

   For the chai‑caramel mixture, combine all ingredients in a bowl until the caramel softens.

3. 3

   Place the eggs and sugar in the bowl of a stand mixer with a whisk attachment and beat for about 5 minutes until the mixture is pale and thick. You may also use a hand whisk. Gently fold in the slightly cooled melted chocolate mixture with a spatula, and once fully incorporated, add the flour and cocoa powder. Stir until no streaks of flour remain. Pour into the prepared tin, drizzle with the chai‑caramel and gently swirl it into the batter with a teaspoon.

4. 4

   Bake for 25‑30 minutes until the brownies set around the edges while remaining slightly soft in the centre. If they wobble excessively, they’re not done—bake for another 5 minutes until the top develops a glossy, paper‑like crust and the sides start to pull away from the tin. Let cool completely in the tin, then remove and cut into 16 squares for serving. Store in an airtight container for up to three days.