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Spiced Chai Blondies Recipe

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4.2 from 3 reviews

These Spiced Chai Blondies are a delightful twist on classic blondies, infused with warming chai spices like cinnamon, cardamom, ginger, cloves, and a hint of black pepper. Soft, chewy, and studded with creamy white chocolate chips, they offer a perfect balance of sweet and spice in every bite. Perfect for a cozy afternoon treat or a unique dessert offering.

Ingredients

Wet Ingredients

  • 113g (1/2 cup) unsalted butter
  • 200g (1 cup) soft brown sugar
  • 1 large egg
  • 1 teaspoon vanilla paste

Dry Ingredients

  • 125g (1 cup) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Add-ins

  • 170g (1 cup) white chocolate chips

Instructions

  1. Prepare the pan: Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides to make it easy to lift the blondies out once baked.
  2. Preheat oven: Set your oven to 350°F (180°C) to warm up while you prepare the batter.
  3. Melt butter and combine wet ingredients: Melt the butter thoroughly, then transfer it to a large mixing bowl. Add the soft brown sugar, egg, and vanilla paste to the melted butter and whisk together until the mixture is smooth and well combined.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground cardamom, ground ginger, ground cloves, and black pepper until evenly distributed.
  5. Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until you have a thick, glossy batter. Be careful not to overmix. Then fold in the white chocolate chips evenly throughout the batter.
  6. Transfer batter and bake: Spoon the batter into the prepared pan and spread it evenly using an offset spatula or the back of a spoon. Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs remaining.
  7. Cool and slice: Remove the blondies from the oven and let them cool completely in the pan on a cooling rack. Once cooled, use the parchment paper overhang to lift them out and slice into 16 equal squares.
  8. Store leftovers: Keep any leftover blondies in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze in a freezer-safe bag for up to three months.

Notes

  • For a dairy-free version, substitute unsalted butter with a vegan butter alternative.
  • You can adjust the amount of spices to suit your taste preferences, adding more or less cardamom and black pepper depending on how strong you want the chai flavor.
  • Ensure not to overbake to keep the blondies moist and chewy rather than dry and cakey.
  • White chocolate chips can be replaced with dark or milk chocolate chips, but white chocolate complements the chai spices best.
  • Use parchment paper with extra overhang for easier removal of blondies from the pan.

Find it online: https://recipeplenty.com/spiced-chai-blondies-recipe/