Dirty Chai Blondies
When you want a sweet treat and a latte without leaving your house, these dirty chai blondies come to the rescue.
Ingredients · Servings 24
- Cooking spray
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground cardamom
- 3/4 tsp. ground ginger
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. ground cloves
- 3 c. (360 g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 2 c. (430 g) packed light brown sugar
- 3/4 c. (1 1/2 sticks) unsalted butter, softened
- 3 large eggs
- 2 tsp. pure vanilla extract
- 1/3 c. store-bought or homemade salted caramel
- 1 tbsp. espresso powder
- 2 bags black tea
- 2 c. (230 g) confectioners' sugar
Method · 1 h
- Preheat oven to 325° and spray a 13"x9" pan with cooking spray. Line pan with parchment, leaving a 2" overhang on 2 opposite long sides.
- In a small bowl, whisk cinnamon, cardamom, ginger, pepper, and cloves. Transfer 1 tablespoon spice mix to a medium bowl. Add flour, baking powder, and salt and whisk to combine.
- In a large bowl, mix brown sugar and butter with a wooden spoon until fluffy. Add eggs and vanilla and mix until smooth. Add one-third of flour mixture and stir until combined. Repeat with remaining flour mixture. Scoop batter into prepared pan, spreading to corners of pan.
- In a small bowl, stir caramel, espresso powder, and 1/2 teaspoon spice mix until smooth. Dollop caramel mixture over blondie mixture. Using a toothpick or tip of a knife, swirl caramel mixture into blondie mixture.
- Bake blondies until center is no longer moist, 40 to 45 minutes.
- Meanwhile, place tea bags in a mug or heatproof bowl and pour 8 ounces boiling water over. Let steep 30 minutes.
- In small bowl, whisk confectioners' sugar, 4 tablespoons tea, and remaining 1/2 teaspoon spice mix until smooth. Add an additional tablespoon of tea if needed.
- Let blondies cool in pan 10 minutes. Using parchment overhang, lift blondies from pan, transfer to a cutting board, and cut into squares. Drizzle with chai glaze.
Keep in mind while you're baking that the spices in chai can vary depending on who’s making it. Feel free to switch it up and try different spices like allspice, star anise, or white pepper. This is a great way to use up all those warming spices you have hanging out in your pantry.
Did you try making these?
- 3 cups (360 g) all-purpose flour
- 2 cups (430 g) packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/3 cup store-bought or homemade salted caramel
- 2 cups (230 g) confectioners' sugar
- Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8.
