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.

In a saucepan, melt 10 Tbsp. (143 g) unsalted butter over medium heat. Remove from the heat and stir in ½ cup (93 g) finely chopped dark chocolate (about 72% cacao) until melted. Set aside to cool.

In a stand mixer fitted with the whisk, combine 3 large eggs, 1¼ cups (250 g) granulated sugar, 2 Tbsp. light brown sugar, 2 tsp. chai masala, ½ tsp. kosher salt, and ½ tsp. vanilla extract. Whisk on high speed for 6 minutes until thick and glossy. Slowly pour in the chocolate/butter mixture and mix until well combined. Sift in the flour mixture and mix until all the dry ingredients are incorporated. Fold in ½ cup (77 g) semisweet chocolate chips until just combined.

Spoon half the batter into the baking pan and use an offset spatula to spread it into an even layer. Add dollops of each batter on top and use a knife to swirl the two batters. Tap the pan on the counter four or five times to get rid of any air bubbles and to level out the batter.

Bake until the center is set and a toothpick inserted into the center comes out with a few crumbs, 30–35 minutes. Cool the brownies for 1 hour and then refrigerate for at least 4 hours before serving.

To decorate, dip a fluffy brush, like a blush brush, into gold luster dust and tap the brush with your hand over the cooled brownies.