Dirty Chai Cheesecake Brownies

In a bowl, whisk 3 Tbsp. ground cardamom, 2 Tbsp. ground ginger, 4½ tsp. ground cinnamon, ¾ tsp. ground cloves, ¾ tsp. ground anise seeds, ¾ tsp. ground fennel, and ½ tsp. ground nutmeg until well combined. Do Ahead: This makes ½ cup (48 g). Store in an airtight container for up to 6 months.

In a medium bowl, beat together 8 oz. (225 g) full-fat cream cheese and ¼ cup (50 g) granulated sugar until smooth. Whisk in 1 large egg, 1 tsp. vanilla extract, 1¼ tsp. instant coffee or espresso powder, and ¼ tsp. kosher salt until well combined. Set aside.

Preheat the oven to 325°F (160°C). Grease a 13x9" pan with unsalted butter, softened, and line with parchment paper. In a small bowl, whisk together 1¼ cups (150 g) all-purpose flour, 1 cup (84 g) unsweetened cocoa powder (not Dutch-process), and ¼ tsp. baking soda and set aside.