How to make bike messenger brownies

Every barista has a name for it: a chai latte with a couple of shots of espresso. Some call it a dirty chai, some call it a speeder chai, but at Earwax Cafe in Chicago, we called it a Bike Messenger Chai.
recipes, baking, chocolate, brownies
Bike Messenger Brownies Natalie Slater
If you saw a guy (or girl) walk in with one rolled-up pant leg, a little cap and some weirdly placed tattoos, that was a sign to pull a few shots and start steaming some chai. These barista-inspired brownies are dark and chocolaty with a spicy chai glaze.

Makes 9 big brownies

Ingredients

BROWNIES:

- 1/3 cup (77 g) pureed tofu
- ¼ cup (60 ml) brewed espresso or very strong coffee
- ½ cup (118 ml) canola oil
- ½ teaspoon almond extract
- 1 cup (125 g) all-purpose flour
- 1 cup (125 g) confectioners’ sugar
- ½ cup (59 g) unsweetened cocoa powder
- 1 tablespoon (9 g) cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (128 g) vegan chocolate chips

CHAI GLAZE:

- 1 tablespoon (14 g) vegan margarine, melted
- 1 tablespoon (15 ml) brewed black tea
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¾ cup (94 g) confectioners’ sugar


Directions

- Preheat your oven to 325°F (170°C) and line a 9 x 9-inch (23 x 23 cm) pan with parchment paper.
- To make the brownies: In a small bowl, whisk together the tofu, espresso, oil and almond extract. In a large bowl, sift together the flour, sugar, cocoa powder, cornstarch, baking powder and salt. Stir the wet ingredients into the dry until well combined. Stir in the chocolate chips. Spread batter in the lined pan and bake for 20 to 25 minutes, until the edges are firm and a toothpick inserted into the center comes out with some crumbs attached. Let cool in the pan on a wire rack for at least an hour.
- To make the glaze, stir all the ingredients together with a fork, adding more tea if it seems thick. Transfer the glaze into a resealable plastic bag. Squeeze out the air, then seal the bag. Snip off a tip and drizzle the glaze over the cooled brownies. Allow the glaze to set up about for 15 minutes before cutting and serving.

Party Tip: This recipe makes a cake-like brownie.


More recipes by Natalie Slater in her book Bake & Destroy

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