Chocolate Chai Brownies

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

Course Dessert
Keyword brownies, chocolate, Chocolate Spice Chai
Author Alan & Marlys Arnold - Adventures with Tea


  • 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


  1. 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.

  2. 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.

  3. Spread into a 9x13” pan and bake at 350º F for 25-30 minutes.

  4. 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.

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