My chai blondie bars are soft, chewy, and full of rich, buttery, chai flavor! They’re a hit with my family and friends during the Fall, and will be with yours, too. 🙂
Love them? Try my chai sugar cookies!
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🤎 Why You’ll Love This Recipe
- It’s perfect for chai lovers! The chai blondie batter uses an entire tablespoon of chai spice mix, and is sprinkled with chai sugar right before baking!
- The texture is amazing. Soft, chewy, dense, thick.. they are my ideal blondie texture, and I love them so much!
- You won’t need any special equipment. Simply melt the butter with the spices, mix everything in one bowl with a silicone spatula, transfer to pan, and bake.
Looking for more bar and brownie recipes? Try out my popular matcha brownies!
Ingredients
To make chai blondies from scratch, you’ll need the following ingredients:
- They key ingredient here is chai spice. Feel free to use my homemade mix or buy it from a store!
- For a richer molasses flavor, use dark brown sugar. Otherwise, light brown sugar works well, too!
- You can use either vanilla extract, vanilla paste, or vanilla powder in this recipe.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tips
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
How to Make The Best Chai Blondies
Step 1: Combine butter and chai spice. Fully melt in a pan or in the microwave at 15-second intervals. Transfer to mixing bowl and let chai-infused butter cool to room temperature. Mix in sugar, then eggs and vanilla until smooth.
Step 2: Dump in all of the dry ingredients and stir until there are no more dry spots. Transfer to lined baking pan and evenly spread batter.
Step 3: Generously top the blondie batter with chai sugar.
Step 4: Bake at 350°F/177°C for 35-40 minutes. To test if it is done, stick a toothpick in the middle. If it comes out mostly clean with a few crumbs, it’s finished baking. Let fully cool in pan, then cut and serve!
For full instructions, see the recipe card below.
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Chai Blondies
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Equipment
Ingredients
Dry Ingredients:
- 1 ⅓ cup (160 g) all-purpose flour
- 1 ½ teaspoon (9 g) fine sea salt
Wet Ingredients:
- ½ cup (112 g) unsalted butter
- 1 tablespoon (6 g) chai spice blend
- 1 ¼ cups (275 g) brown sugar dark or light; packed
- 2 (100 g) large eggs room temperature
- 1 tablespoon (13 g) vanilla paste or extract
Chai Sugar:
- ¼ cup (50 g) granulated sugar
- ½ tablespoon (3 g) chai spice blend
Instructions
- Preheat oven to 350°F/177°C. Spray and line an 8×8-inch metal baking pan with parchment paper.
- Add ½ cup (112 g) unsalted butter and 1 tablespoon (6 g) chai spice blend into a saucepan and heat until melted. Alternatively, melt in a microwave-safe bowl in 15-second intervals. Let fully cool to room temperature.
- In a large mixing bowl, mix together chai-infused butter and 1 ¼ cups (275 g) brown sugar until combined. The mixture will be quiet thick.
- Stir in 2 (100 g) large eggs and 1 tablespoon (13 g) vanilla until completely smooth.
- Mix in 1 ⅓ cup (160 g) all-purpose flour and 1 ½ teaspoon (9 g) fine sea saltuntil no dry spots remain. Evenly spread blondie batter into lined baking pan using an offset spatula.
- In a small bowl, combine ¼ cup (50 g) granulated sugar and ½ tablespoon (3 g) chai spice blend. Evenly sprinkle over blondie batter.
- Bake for 35-40 minutes and remove from oven. To test if it is done, stick a toothpick in the middle. If it comes out mostly clean with a few crumbs, it's finished baking.
- Allow to fully cool in pan for about one hour. It is well worth the wait because when they're warm, they're more cake-like. But once fully set, they're chewier!
- Remove blondies from pan and cut into 16 squares. Enjoy! 🙂
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For a richer molasses flavor, use dark brown sugar. Otherwise, light brown sugar works well, too.
- If you don’t want to use butter, you can sub in oil. You can still bloom the chai spice blend by gently heat it in oil until fragrant—just let it fully cool to room temperature.
- Room temperature: Store cooled blondies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled blondies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen blondies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
