When a friend asked me to bring cookies for a fall open house, I decided to revamp our Miami Sunrise Bars and make them with Chocolate Spice Chai instead. With Chai in both the brownie and the frosting, you get a nice hint of spice without it being too overwhelming. Enjoy this chocolate treat! ~ Marlys
Chocolate Chai Brownies
- 1 box Chocolate cake mix
- 1/2 cup Shredded coconut
- 1 box Vanilla instant pudding mix
- 1 package Cream cheese, 8 oz. softened
- 1/2 cup Butter melted
- 1 can Evaporated milk (5 oz) infused with 3 tsp Chocolate Spice Chai loose tea
Steep Chocolate Spice Chai loose tea in evaporated milk in the refrigerator overnight (at least 8 hours), then use a strainer to remove tea. Set aside.
Pour cake mix into a mixing bowl, and add 1/2 of the dry pudding mix. Stir in 1/3 cup of tea-infused milk, 1/2 cup coconut, and melted butter. Mix until there are no dry lumps.
Spread into a 9x13” pan and bake at 350º F for 25-30 minutes.
While brownies are baking, make frosting by placing softened cream cheese in another mixing bowl, along with remaining tea-infused milk. Stir together and add remaining dry pudding mix, then whip with electric mixer. Once cake has cooled, spread the frosting on top.