• Preheat oven to 350°F. Prepare and 8x8 inch baking pan* by spraying with non-stick spray or lining with foil for easy removal.
• In a small saucepan {or in a microwave safe cup}, heat milk until steaming. Add loose Chai Imperial and allow to steep for 5-7 minutes. Set aside.
• In a large bowl, whisk together melted butter, coconut oil, vanilla and eggs until fully combined.
• Using a strainer, pour milk/tea mixture into a small cup or bowl, pressing on solids to remove as much liquid as possible-- discard tea solids. Whisk ¼ cup of tea mixture into the wet ingredients. Set remaining ¼ cup aside for use in glaze.
• In another bowl, mix together flour, cocoa powder, baking powder and salt.
• Add dry ingredients to wet mixture and stir until just combined and no dry spots are left. Fold in chocolate chips.
• Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs.

For Chai Glaze

• In a small sauce pan, melt butter over medium heat. Whisk in cocoa powder until dissolved.
• Remove from heat and add chai spiced milk and vanilla extract.
• Beat in confectioners sugar until smooth.
• Quickly pour glaze over cooled brownies and allow to set, about 20 minutes. Slice and serve brownies.