Decadent Chai Brownies with Chai Caramel Drizzle

 

Serves 8

1. Preheat oven to 350°F.
2. In a pot over low heat, melt together butter and white chocolate chips. Set aside.
3. In the meantime, whip up eggs; add salt, white sugar, and brown sugar, and slowly stir in the nut oil, followed by the butter-chocolate mixture.
4. Mix together the flour and chai latte powder, and add it to the creamed butter mixture.
5. Butter a baking pan, and spread in the batter about 11/2-inches thick. Bake for 45–50 minutes.
6. In a pan, roast hazelnuts over medium-high heat for a couple of minutes, watching closely that they don’t burn. When cool, coarsely crush the hazelnuts.
7. For the caramel: pour sugar into a frying pan and caramelize over medium heat.
8. As the sugar starts to brown, very slowly add the heavy cream. Don’t rush this process. Keep stirring until the caramel is smooth and glossy, about 2 minutes. Finally add the salt and the chai powder.
9. Once the brownies are out of the oven, decorate them with hazelnuts, and drizzle caramel on top. Serve warm.

TIP:

You could use chocolate chips instead of white chocolate chips if you like!