I was thrilled. And apparently so did you, because on Facebook and Instagram the calls for the recipe were loud very quickly. And so here it is. Christian Hümbs’ recipe for the chai spice mix and for the brownies.
Chai spice blend
Ingredients
- 100g cocoa beans.grist
- 40g fennel seeds
- 15g ginger
- 4 Star anise
- 1 cinnamon stick
- 4g cardamom
- 4g Tasmanian pepper
- 1 clove
- 8g grated nutmeg
Preparation
Place all ingredients in a pan and lightly toast. Allow the mixture to cool slightly and then transfer to a blender or mortar and process to a fine powder. Finally, pass the powder through a fine sieve again. The spice mixture has a shelf life of several months and can be used to refine various pastries and dishes.
Chai brownies
Ingredients
- 600g egg
- 225g sugar
- 200g brown cane sugar
- 600g butter
- 400g white chocolate
- 50ml hazelnut oil
- 125g flour
- 6Tl chai spice mix
- 250g chopped macadamia nuts
- Baking tray 60x40cm
Preparation
Beat egg, sugar, and brown cane sugar in a food processor until fluffy. Gradually add the hazelnut oil to the beaten eggs until a nice emulsion is formed. Melt the butter and chocolate over a water bath at about 45°C and gradually fold into the whipped sugar and egg mixture. Add the nuts and also mix well with the mixture.
Sift flour and slowly fold into the batter together with the chai spice mixture. Pour the mixture onto the baking sheet and bake in a preheated oven at 170°C for about 45 minutes. Depending on the desired browning, cover the tray with aluminum foil halfway through. Remove the brownies from the oven, let cool at room temperature and cut into squares. Decorate as desired with chopped macadamia nuts or caramel, for example.
