Dirty Chai Blondies Recipe

Introduction

Dirty Chai Blondies are a fragrant and decadent twist on classic blondies, infused with warm spices and a hint of espresso. These chewy treats combine the flavors of chai spices, salted caramel, and black tea glaze for a unique dessert that coffee and tea lovers will adore.

Ingredients

• 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

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and spray a 13″x9″ baking pan with cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on two opposite long sides for easy removal.
2. Step 2: In a small bowl, whisk together the cinnamon, cardamom, ginger, black pepper, and cloves. Set aside 1 tablespoon of this spice mix.
3. Step 3: In a medium bowl, combine the reserved 1 tablespoon spice mix with the all-purpose flour, baking powder, and kosher salt. Whisk until fully combined.
4. Step 4: In a large bowl, mix the light brown sugar and softened butter with a wooden spoon until fluffy. Add the eggs one at a time along with the vanilla extract, mixing until smooth after each addition.
5. Step 5: Gradually add the flour mixture to the wet ingredients in thirds, stirring gently until just combined after each addition. Avoid overmixing.
6. Step 6: Spread the blondie batter evenly into the prepared pan, making sure to reach the corners.
7. Step 7: In a small bowl, stir together the salted caramel, espresso powder, and 1/2 teaspoon of the remaining chai spice mix until smooth. Dollop the caramel mixture over the blondie batter, then use a toothpick or the tip of a knife to gently swirl it throughout the batter.
8. Step 8: Bake the blondies for 40 to 45 minutes, or until the center is no longer moist but still soft to the touch.
9. Step 9: While the blondies bake, steep the tea bags in 8 ounces of boiling water for 30 minutes to extract strong flavor.
10. Step 10: In a small bowl, whisk the confectioners’ sugar, 4 tablespoons of the brewed tea, and the remaining 1/2 teaspoon of chai spice mix until smooth. Add an extra tablespoon of tea if the glaze is too thick.
11. Step 11: Let the blondies cool in the pan for 10 minutes. Using the parchment overhang, lift the blondies out and transfer them to a cutting board. Cut into squares and drizzle the chai glaze over the top before serving.

Tips & Variations

• Use homemade salted caramel for a richer flavor or store-bought for convenience without compromising taste.
• If you prefer less spice, reduce the black pepper and cloves slightly to tone down the heat.
• Swap black tea for chai tea bags to intensify the chai flavor in the glaze.
• Store blondies in an airtight container to maintain freshness and chewiness.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the cut blondies in a sealed container for up to 3 months. Thaw at room temperature and drizzle with glaze just before serving. Reheat briefly in a microwave for a warm, soft treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee granules can be used as a substitute, but espresso powder will provide a deeper and richer coffee flavor.

Are these blondies gluten-free?

This recipe calls for all-purpose flour, which contains gluten. To make gluten-free blondies, substitute with a 1-to-1 gluten-free baking flour blend.

Dirty Chai Blondies Recipe

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★★★★★

4.9 from 146 reviews

These Dirty Chai Blondies are a delicious twist on classic blondies, infused with a warming blend of chai spices and espresso powder. Topped with a sweet chai-spiced glaze, they offer a perfect balance of spice, sweetness, and a subtle coffee kick, making them an irresistible treat for fans of chai and baked goods.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 16 blondies (squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Blondies

• 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

For the Glaze

• 2 c. (230 g) confectioners’ sugar
• 4 tablespoons brewed chai tea (from steeped black tea)
• Remaining 1/2 teaspoon spice mix (from cinnamon, cardamom, ginger, pepper, cloves blend)

Instructions

1. Prepare the pan: Preheat your oven to 325°F (163°C) and spray a 13″x9″ baking pan with cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on two opposite long sides to help lift the blondies out easily.
2. Mix the spices and dry ingredients: In a small bowl, whisk together cinnamon, cardamom, ginger, black pepper, and cloves. Reserve 1 tablespoon of this spice mix for the batter. Transfer the reserved teaspoon of spice mix to a medium bowl and combine it with the flour, baking powder, and kosher salt, whisking them together until fully blended.
3. Cream butter and sugar: In a large mixing bowl, use a wooden spoon to mix the light brown sugar and softened butter until fluffy and well combined. Add in the eggs one at a time along with the vanilla extract, stirring each until the batter is smooth.
4. Add flour mixture: Gradually add one-third of the flour-spice mixture to the wet ingredients and stir until incorporated. Repeat this process two more times with the remaining flour mixture, making sure to keep the batter fully mixed without overworking it.
5. Prepare caramel espresso swirl: In a small bowl, mix together the salted caramel, espresso powder, and 1/2 teaspoon of the reserved spice mix until smooth. Dollop spoonfuls of this caramel mixture over the blondie batter in the pan.
6. Swirl the caramel: Using a toothpick or the tip of a knife, gently swirl the caramel mixture throughout the blondie batter to create a marbled effect without fully mixing it in.
7. Bake the blondies: Place the pan in the oven and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs, but not wet batter.
8. Steep chai tea: While the blondies bake, place the two black tea bags in a mug or heatproof bowl and pour 8 ounces (1 cup) of boiling water over them. Allow the tea to steep for 30 minutes to develop a strong chai flavor.
9. Make the chai glaze: In a small bowl, whisk together the confectioners’ sugar, 4 tablespoons of the steeped chai tea, and the remaining 1/2 teaspoon of the chai spice mix until smooth. If the glaze is too thick, add an additional tablespoon of tea until it reaches a drizzling consistency.
10. Cool and glaze the blondies: When the blondies have finished baking, let them cool in the pan for 10 minutes. Using the parchment overhang, carefully lift the blondies out of the pan and transfer them to a cutting board. Cut into squares and drizzle the chai glaze evenly over each blondie before serving.

Notes

• To make salted caramel at home, cook sugar until melted and amber, then carefully stir in butter and cream with a pinch of sea salt.
• Use freshly ground spices for the best flavor intensity in the chai spice blend.
• The espresso powder adds a subtle coffee note that complements the chai spices but can be omitted for a caffeine-free version.
• Ensure not to overbake the blondies to keep them moist and chewy.
• The glaze consistency can be adjusted by adding more or less tea to suit your preference for thickness.

Keywords: dirty chai blondies, chai blondies, espresso blondies, chai spice dessert, spiced blondies, caramel swirl blondies