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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/dirty-chai-blondies-recipe/