Name: Spiced Chai Blondies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16
Ingredients: 113g (1/2 cup) unsalted butter; 200g (1 cup) soft brown sugar; 1 large egg; 1 teaspoon vanilla paste; 125g (1 cup*) all-purpose flour; 1 tsp ground cinnamon; 1/4 teaspoon of ground cardamom; 1/4 teaspoon of ground ginger; 1/8 teaspoon of ground cloves; 1/8 teaspoon of ground nutmeg; 1/8 teaspoon black pepper; ½ teaspoon baking powder; ½ teaspoon salt; 170g ( 1 cup) white chocolate chips

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These spiced chai blondies are buttery and chewy, with delicious spiced flavor and white chocolate.

These chai blondies are a nod to chai tea, using some chai spices found in there. Chai tea spice blends vary a lot depending on who’s making it, but in this case, the blondies use cinnamon, cardamom, ginger, cloves, and nutmeg. There’s no black tea in this recipe, just the spice. The spices pair perfectly with white chocolate.

Blondies are great to enjoy with a cup of coffee or a glass of milk or sandwiched with a scoop of ice cream! They store well, making them perfect for prep ahead of time and serving later.

Ingredients

Here’s everything you’ll need to make chai spiced blondies. Find the amounts in the printable recipe card at the bottom of this post.

Butter: Melted butter brings a chewy texture. This can be salted or unsalted butter.
Light or dark brown sugar: I like using only brown sugar and no white sugar to my blondies. It adds a caramel-like sweetness and contributes to the moist and chewy texture of the blondies.
Large eggs: Provide structure and moisture, ensuring the blondies remain dense yet soft.
Pure vanilla extract or paste: Enhances the overall flavors.
Chai blend: It’s easy to make your own chai spice mix with cinnamon, cardamom, ginger, cloves, a pinch of black pepper and nutmeg. For a different flavor profile, you could also use pumpkin spice if you like, instead.
All-purpose flour: The main dry ingredient that gives structure to the blondies.
Baking powder: This ensures the blondies rise just enough to be dense yet not too heavy.
Salt: Balances out the sweetness.
White chocolate chips or a white chocolate bar chopped into chunks.

Method

Line an 8×8 square pan with parchment paper. Leave an overhang of paper to lift the blondies out once baked easily.

egg, brown sugar and butter in a silver bowl.

Melt the butter and add it to a large bowl. Add brown sugar, eggs, and vanilla to the butter. Whisk the wet ingredients until smooth and well combined.

Whisk together the dry ingredients in a separate bowl.

Fold through the chocolate chips.

Scoop the cookie dough into the prepared baking pan and spread it with an offset spatula.

birds eye of glossy slab of baked blondies.

Bake in the preheated oven for 25-28 minutes or until a toothpick inserted into the center comes out predominantly clean, with just a few moist crumbs. The exact bake time will depend on your oven.

Remove from the oven and let the chai bars cool in the pan on a cooling rack.

Slice once cooled.

Serve the blondie bars at room temperature with a hot cup of coffee or a glass of cold milk.

Store any leftovers in an airtight container at room temperature for three days. They can also be refrigerated for up to a week or frozen in a freezer-safe bag for up to 3 months.

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Next time, try these espresso blondies!