Chai Blondies
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. :)
Servings: 16 chai blondies
Calories: 176kcal
Equipment
Ingredients
Dry Ingredients:
- 1 ⅓ cup all-purpose flour
- 1 ½ teaspoon fine sea salt
Wet Ingredients:
- ½ cup unsalted butter
- 1 tablespoon chai spice blend
- 1 ¼ cups brown sugar dark or light; packed
- 2 large eggs room temperature
- 1 tablespoon vanilla paste or extract
Chai Sugar:
- ¼ cup granulated sugar
- ½ tablespoon chai spice blend
Instructions
- Preheat oven to 350°F/177°C. Spray and line an 8x8-inch metal baking pan with parchment paper.
- Add ½ cup unsalted butter and 1 tablespoon 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 brown sugar until combined. The mixture will be quiet thick.
- Stir in 2 large eggs and 1 tablespoon vanilla until completely smooth.
- Mix in 1 ⅓ cup all-purpose flour and 1 ½ teaspoon 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 granulated sugar and ½ tablespoon 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! :)
This blooms the spices in the chai mix, making the blondies even more flavorful!
Video
Notes
Baking tip:
- 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.
Nutrition
Serving: 1 chai blondie | Calories: 176kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 232mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 207IU | Calcium: 21mg | Iron: 1mg
