Garam Masala Brownies
Rich chocolate brownies with warm garam masala spice. Easy 8x8 recipe with chocolate frosting. Adjust spice to taste.
This recipe was actually a happy accident by one of our spice merchants. One night, Buster was making brownies and he accidentally reached for Garam Masala instead of ancho chiles. Thus a delicious cocoa combination was created!
Yield: Makes enough to fill one 8" x 8" pan.
- Garam masala adds warm, aromatic spice that deepens chocolate flavor. Start with 1 1/4 tsp and adjust.
- Bake in an 8x8 pan at 350°F for about 30 minutes. Use the toothpick test for doneness.
- Frosting recipe makes enough for two batches. Halve the frosting ingredients for one batch.
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Preparation Instructions:
1. Preheat oven to 350 degrees.
2. Prep an 8" x 8" baking pan with butter or non-stick spray, and flour.
3. In a large bowl, melt the butter.
4. Stir in sugar until the mixture is even.
5. Beat in 2 eggs.
6. Add all other ingredients except for the cocoa, and mix well.
7. Mix in cocoa thoroughly.
8. Bake for 30 min.
For the frosting:
(Makes enough frosting for 2 batches of brownies)
1. Melt butter in a large bowl.
2. Stir in sugar and cocoa powder.
3. Gradually add milk until desired consistency is achieved.
4. Mix in vanilla extract.
5. Let brownies cool before frosting.
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More About This Recipe
Increase or decrease the amount of Garam Masala as per your own preference.
If you enjoyed this recipe, check out more baking recipes here.
Frequently Asked Questions
What does garam masala do in brownies?
Garam masala brings warm, aromatic notes like cinnamon, cardamom, and cloves that complement cocoa. It adds depth rather than heat, making the brownies taste more complex.
Can I change the amount of garam masala?
Yes. The recipe uses 1 1/4 teaspoons. For a milder spice use about 3/4 teaspoon. For a stronger flavor try up to 1 1/2 to 2 teaspoons, but add gradually and taste the batter if you like.
Can I use unsalted butter instead of salted?
Yes. If you use unsalted butter, add about 1/4 teaspoon salt to the batter to keep the flavor balanced. The recipe calls for one stick of butter either way.
Do I need Mexican vanilla extract or can I use regular vanilla?
Mexican vanilla has a deeper, slightly smoky flavor, but pure vanilla extract works fine. Use the same amount: 1 teaspoon in the batter and 1 teaspoon in the frosting.
Can I substitute natural cocoa for Dutched cocoa?
You can, but Dutched cocoa is alkalized and gives a smoother, darker taste. Natural cocoa is more acidic and may change the flavor and color slightly. Use the same volume but expect a small difference in taste and rise.
How do I know when the brownies are done?
Baking time is about 30 minutes in an 8x8 pan at 350°F. Check that the edges are set and the top is no longer shiny. A toothpick should come out with a few moist crumbs, not wet batter.
How should I store and freeze these brownies?
Store cooled brownies in an airtight container at room temperature for 3 to 4 days. If frosted, refrigerate for up to 5 to 7 days. To freeze, wrap unfrosted brownies tightly and freeze up to 3 months. Thaw at room temperature and frost after thawing for best texture.
How do I make enough frosting for just one batch of brownies?
The frosting recipe yields enough for two batches. For a single batch, halve all frosting ingredients. Mix butter and cocoa, add powdered sugar, then add milk a little at a time until you reach spreadable consistency.
What does garam masala do in brownies?
Garam masala brings warm, aromatic notes like cinnamon, cardamom, and cloves that complement cocoa. It adds depth rather than heat, making the brownies taste more complex.
Can I change the amount of garam masala?
Yes. The recipe uses 1 1/4 teaspoons. For a milder spice use about 3/4 teaspoon. For a stronger flavor try up to 1 1/2 to 2 teaspoons, but add gradually and taste the batter if you like.
Can I use unsalted butter instead of salted?
Yes. If you use unsalted butter, add about 1/4 teaspoon salt to the batter to keep the flavor balanced. The recipe calls for one stick of butter either way.
Do I need Mexican vanilla extract or can I use regular vanilla?
Mexican vanilla has a deeper, slightly smoky flavor, but pure vanilla extract works fine. Use the same amount: 1 teaspoon in the batter and 1 teaspoon in the frosting.
Can I substitute natural cocoa for Dutched cocoa?
You can, but Dutched cocoa is alkalized and gives a smoother, darker taste. Natural cocoa is more acidic and may change the flavor and color slightly. Use the same volume but expect a small difference in taste and rise.
How do I know when the brownies are done?
Baking time is about 30 minutes in an 8x8 pan at 350°F. Check that the edges are set and the top is no longer shiny. A toothpick should come out with a few moist crumbs, not wet batter.
How should I store and freeze these brownies?
Store cooled brownies in an airtight container at room temperature for 3 to 4 days. If frosted, refrigerate for up to 5 to 7 days. To freeze, wrap unfrosted brownies tightly and freeze up to 3 months. Thaw at room temperature and frost after thawing for best texture.
How do I make enough frosting for just one batch of brownies?
The frosting recipe yields enough for two batches. For a single batch, halve all frosting ingredients. Mix butter and cocoa, add powdered sugar, then add milk a little at a time until you reach spreadable consistency.
Made for a birthday party! Rave reviews. The Garam Masala gives an unexpected yet perfect twist!! Highly recommend this if you’re looking for a way to stand out from all the other standard brownie recipies.