Air Fryer Chai Spice Brownies

Name: Air Fryer Chai Spice Brownies
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 9 servings
Cuisine: Indian-American
Ingredients: 4 oz (113 g) dark chocolate (70% cacao), chopped, chopped into ½-inch pieces; 4 oz (113 g) unsalted butter, cut into cubes; ¾ cup (150 g) granulated sugar; ¼ cup (55 g) packed light brown sugar; 2 large eggs, at room temperature; ¾ tsp (3¾ ml) vanilla extract; ½ cup (60 g) all-purpose flour; 2 tbsp (15 g) unsweetened cocoa powder; ½ tsp (2½ g) ground cinnamon; ¼ tsp (½ g) ground cardamom; ¼ tsp (½ g) ground ginger; ⅛ tsp (¼ g) ground clove; ¼ tsp (1½ g) kosher salt; ⅛ tsp (0.6 g) baking powder

From the MyKitchenBank Kitchen

Dense, fudgy brownies infused with chai spices—cardamom, cinnamon, clove, and fresh ginger—made quickly in an air fryer. The warmth of the spices complements dark chocolate beautifully, and the air fryer delivers a perfectly cooked brownie with crispy edges and a chewy center in about 25 minutes total.

Prep: 12 min
Cook: 18 min
Wait: 10 min
Total: 40 min
Makes: 9 brownies (one 7-inch / 18 cm pan)

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Steps

Before you start

Preheat air fryer to 350°F (175°C) for 5 minutes
Line a 7-inch (18 cm) square air fryer baking pan with parchment paper, leaving a 1-inch (2.5 cm) overhang on two sides
Chop dark chocolate into ½-inch (1.25 cm) pieces so it melts evenly
Have all ingredients at room temperature

1
Melt chocolate and butter
- In a medium saucepan over low heat, combine the chopped dark chocolate and unsalted butter.
- Stir frequently until completely melted and smooth, about 3–4 minutes.
- Remove from heat and let cool for 1 minute.
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Ready when: Chocolate and butter are fully melted and glossy
Tip: Keep heat low to avoid scorching the chocolate; if it gets too hot, the brownies may be cakey rather than fudgy
2
Mix sugars and eggs
- In a medium mixing bowl, whisk together granulated sugar, brown sugar, and room-temperature eggs until well combined and slightly pale, about 2 minutes.
- Whisk in vanilla extract.
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Ready when: Mixture is uniform and slightly lighter in color
Tip: Room-temperature eggs incorporate more smoothly; cold eggs can make the batter lumpy
3
Combine wet and dry mixtures
- Pour the cooled chocolate mixture into the egg mixture and stir until just combined.
- In a separate bowl, whisk together flour, cocoa powder, cinnamon, cardamom, ginger, clove, salt, and baking powder.
- Fold the dry mixture into the wet mixture until no streaks of flour remain.
- Do not overmix.
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Ready when: Batter is smooth with no visible flour streaks
Tip: Overmixing develops gluten and makes brownies tough; mix just until combined
4
Transfer batter to pan
- Pour the batter into the prepared 7-inch (18 cm) square air fryer pan, spreading it evenly with a spatula.
- The batter should reach about ¾ inch (2 cm) thick.
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Ready when: Batter is level and fills the pan evenly
5
Air fry browniesOven 350°F / 175°C
- Place the pan in the preheated air fryer at 350°F (175°C) and cook for 16–18 minutes.
- The brownies should pull away slightly from the sides and the top should look set but still have a slight jiggle in the center when you shake the pan gently.
- A toothpick inserted in the center should come out with a few moist crumbs (not wet batter, but not completely clean).
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Ready when: Top is set, sides pull away slightly, center jiggles gently, toothpick shows moist crumbs
Tip: Air fryers vary in temperature; if your brownies are browning too fast, lower to 340°F (171°C) and check at 15 minutes instead
6
Cool in pan
- Remove the air fryer pan from the basket using tongs or a kitchen towel (it will be very hot).
- Let the brownies cool in the pan for 10 minutes at room temperature.
- This allows the interior to set slightly while still being fudgy.
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Ready when: Brownies have cooled enough to handle the pan but are still warm
Tip: Cooling for the full 10 minutes prevents brownies from crumbling when cut
7
Cut and serve
- Using the parchment paper overhang, lift the brownies out of the pan onto a cutting board.
- Cut into 9 equal squares (3 × 3 grid).
- Serve warm or at room temperature.
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Ready when: Brownies are cut into clean, even squares
Tip: A warm, wet knife dipped in hot water and wiped clean between cuts prevents dragging and gives cleaner edges

Good to know

Tips

For an extra layer of chai flavor, bloom the spices in 1 tbsp of hot water for 2 minutes before adding to the dry ingredients, then reduce the flour by 1 tbsp
These brownies pair beautifully with hot chai tea, vanilla ice cream, or whipped cream
Air fryer baskets vary; if your brownies are browning too quickly on the bottom, place the pan on a small trivet or rack inside the air fryer to elevate it slightly
For chai-infused brownies with fresh ginger flavor, add 1 tsp of finely grated fresh ginger to the wet mixture in step 2 and reduce ground ginger to ⅛ tsp

Make ahead

Brownies can be made up to 3 days ahead. Store them in an airtight container and serve at room temperature or warm gently in a 300°F (149°C) oven for 3–4 minutes.

Storage & reheating

Room temperature in an airtight container for up to 3 days. Refrigerate for up to 5 days (they become slightly fudgier when cold). Freeze in an airtight container or freezer bag for up to 1 month; thaw at room temperature or warm in a 300°F (149°C) oven for 3–4 minutes.

Substitutions

dark chocolate (70% cacao), chopped → 60% cacao dark chocolate or milk chocolate. Milk chocolate will make the brownies sweeter and less intense; 60% cacao will be slightly less bitter
ground cinnamon → Additional ground ginger or a pinch of nutmeg. Nutmeg adds earthiness; extra ginger amplifies the warming spice profile
ground cardamom → A small pinch of black cardamom or additional cinnamon. Black cardamom has a smokier character; use sparingly
all-purpose flour → Almond flour (use 0.5 cup / 50 g, mix with 0.5 oz / 14 g cornstarch for binding). Creates a denser, more fudgy texture; the cornstarch helps bind without developing gluten