We don’t get a lot of snow here on my little island but when we do, it is most welcomed. It’s just enough to have fun and enjoy it, and then just like that, it’s gone. Everything was covered in blissful dry powdery snow. We are blessed enough to have snow at the beach. I mean what could be better. I love the hanging quiet outside that comes with it, and the silence is palpable. In between snowball fights and snowman construction, I decided I needed to bake something. But not just anything. I wanted something as unique and uncommon as our snowfall, that was warming and not too sweet. Say hello to Chai Spiced White Chocolate Brownies!
Sometimes I feel brave and like to try new things with recipes, and this is one of those times. Who says brownies have to be made with milk or dark chocolate? The color of the snow may have been a bit of an inspiration here. These were a much needed treat after our time out in the snow.
White Chocolate Brownies?
These are rather unlike any brownie I have seen for sale at a bakery, or in a cookbook. They’re not too sweet, and the spices really help cut the richness of the white chocolate beautifully. I know some of you may be thinking that this seems like a strange flavor combination, but it really works. They have the flavor of a classic spice cake, but with that thick gooey texture of a brownie. After coming inside from more snow day fun, I could hardly wait to cut into these. Heaven.
While these most definitely do not have the flavor profile you are accustomed to with other brownies, they have that same slightly gooey center brownies are known for (no cake like business around here, fudgy only).
Recipe Tips and Tricks
Cardamom can be a strong spice, so I recommend using ¼ tsp the first time you make these, and when you make them again (trust me you will) try ½ tsp next time.
Be sure to use good quality white chocolate containing cocoa butter and not palm kernel oil. It can be in chip form or in a bar form.
I used ground black cardamom here, you can buy the whole pods and grind them if you have a spice grinder. I have not tried green cardamom in this recipe as of yet.
Because I wanted a smooth textured brownie without any chunks, I chose to use ground ginger here as opposed to chopped candied ginger. I think the flavor of candied ginger here might be a bit strong.
If you like nuts in your brownies, you could try adding some chopped unsalted walnuts, I would not add more than 1/4 cup as this is a smaller pan of brownies.
These are fantastic on their own, but a glass of milk or cup of hot chocolate doesn’t hurt either. If you have extra white chocolate left over, you can melt it and dip a small spoon in the chocolate and drizzle it over the top of the brownies.
I really love experimenting in the kitchen. That’s how these white chocolate brownies happened. Life is too short not to play with flavors and come up with something new once in a while. I hope you like this recipe, and that you enjoy this little experiment right along with me. Happy Baking!
- 1 cup All Purpose Flour
- 1/4-1/2 tsp Ground Cardamom
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- 1/2 tsp Baking Powder
- Pinch of Salt
- 1/2 cup (1 stick) Unsalted Butter
- 3 ounces White Chocolate, chopped
- 1 Large Egg
- 2/3 cup Granulated Sugar
- 1 tsp Vanilla Extract
- Heat the oven to 350 degrees, and line an 8x8x2 inch pan with aluminum foil. Grease the foil with butter. If you are using a glass pan, be sure to put the foil shiny side up.
- In a small bowl, combine the flour, cardamom, cinnamon, ginger, baking powder, and salt and stir well to combine, or you can sift the mixture as well.
- In a small saucepan over medium low heat, melt the unsalted butter and add the chopped chocolate, stirring with a rubber spatula until chocolate is melted. Remove the saucepan from the heat and add the egg, granulated sugar, and vanilla extract. Lightly beat the mixture with the rubber spatula until just combined, being careful not to overmix.
- Stir in the flour mixture until the wet ingredients have absorbed the flour mixture.
- Spread evenly into the foil lined pan, Bake for 20- 25 minutes, until the top has reached a light golden color. Let brownies cool, cut and serve.
The cardamom can be a bit strong, it is best to try making these with a 1/4 tsp first, and try using more the second time.
Amount Per Serving: Calories: 175Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 64mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 3g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.