Dirty Chai Blondies Recipe

Introduction

Dirty Chai Blondies combine the rich, spicy flavors of chai with the buttery sweetness of classic blondies. This unique twist adds espresso and chai spices for a deliciously cozy treat perfect for any time of day.

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 the oven to 325°F (165°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 cinnamon, cardamom, ginger, black pepper, and cloves. Transfer 1 tablespoon of this spice mix to a medium bowl. Add the flour, baking powder, and salt to the medium bowl and whisk to combine.
3. Step 3: In a large bowl, mix the brown sugar and softened butter with a wooden spoon until fluffy. Add the eggs and vanilla extract, stirring until smooth. Add one-third of the flour mixture and stir to combine. Repeat this process two more times until all the flour mixture is incorporated.
4. Step 4: Scoop the blondie batter into the prepared pan, spreading it evenly to the corners. In a small bowl, stir together the salted caramel, espresso powder, and 1/2 teaspoon of the remaining spice mix until smooth.
5. Step 5: Dollop the caramel mixture over the blondie batter. Use a toothpick or the tip of a knife to gently swirl the caramel into the batter for a marbled effect.
6. Step 6: Bake the blondies for 40 to 45 minutes, or until the center is no longer moist but still slightly soft to the touch.
7. Step 7: While the blondies bake, place the tea bags in a mug or heatproof bowl and pour 8 ounces of boiling water over them. Let steep for 30 minutes.
8. Step 8: In a small bowl, whisk together the confectioners’ sugar, 4 tablespoons of the steeped tea, and the remaining 1/2 teaspoon of spice mix until smooth. Add an additional tablespoon of tea if needed to reach a drizzleable consistency.
9. Step 9: Let the blondies cool in the pan for 10 minutes. Using the parchment overhang, lift the blondies out of the pan and transfer them to a cutting board. Cut into squares and drizzle with the chai glaze before serving.

Tips & Variations

• For a stronger chai flavor, increase the amount of chai spices slightly or use loose leaf chai tea instead of bags for the glaze.
• Substitute salted caramel with dulce de leche for a different caramel note.
• To make this recipe vegan, try swapping butter with coconut oil and using flax eggs instead of large eggs.

Storage

Store the blondies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat chilled blondies gently in the microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use decaffeinated espresso powder?

Yes, using decaffeinated espresso powder will still provide the rich coffee flavor without the caffeine kick.

Can I make the chai glaze ahead of time?

Absolutely! Prepare the glaze and store it in the refrigerator for up to 2 days. Stir well before drizzling over the blondies.

Dirty Chai Blondies Recipe

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★★★★★

4.8 from 110 reviews

• Author: lilan
• Total Time: 1 hour 5 minutes
• Yield: 24 blondie squares 1x

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Description

Delight in these flavorful Dirty Chai Blondies, a unique twist on classic blondies infused with a warm chai spice blend and swirled with salted caramel. Topped with a delicate chai glaze made from brewed black tea and aromatic spices, these blondies offer a perfect balance of sweet, spicy, and rich flavors in every bite.

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Ingredients

Scale 1x2x3x

Spice Mix

• 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

Dry Ingredients

• 3 c. (360 g) all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt

Wet Ingredients

• 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

Additional Ingredients

• 1/3 c. store-bought or homemade salted caramel
• 1 tbsp. espresso powder
• 2 bags black tea
• 2 c. (230 g) confectioners’ sugar
• Cooking spray

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Instructions

1. Prepare Pan: Preheat oven to 325°F (163°C). Lightly spray a 13″x9″ baking pan with cooking spray, then line it with parchment paper, allowing a 2″ overhang on two opposite long sides for easy removal of the blondies.
2. Make Spice Mix and Dry Ingredients: In a small bowl, whisk together the cinnamon, cardamom, ginger, black pepper, and cloves. Transfer 1 tablespoon of this spice mixture to a medium bowl, then add the flour, baking powder, and kosher salt. Whisk until everything is evenly combined.
3. Mix Wet Ingredients: In a large bowl, use a wooden spoon to mix the brown sugar and softened butter until fluffy. Add the eggs and vanilla extract, and mix until the batter is smooth and homogeneous.
4. Combine Batter: Gradually add one-third of the flour-spice mixture to the wet ingredients and stir until just combined. Repeat this process two more times, folding in the remaining flour mixture until fully incorporated. Spread the batter evenly into the prepared baking pan, making sure to reach the corners.
5. Prepare Caramel Swirl: In a small bowl, stir together the salted caramel, espresso powder, and 1/2 teaspoon of the spice mix until smooth. Dollop spoonfuls of this caramel mixture over the blondie batter. Using a toothpick or the tip of a knife, gently swirl the caramel into the batter to create a marbled effect.
6. Bake Blondies: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the center is set and no longer moist.
7. Steep Tea: While the blondies bake, place the black tea bags in a mug or heatproof bowl. Pour 8 ounces (240 ml) of boiling water over the tea bags and let steep for 30 minutes.
8. Make Chai Glaze: In a small bowl, whisk together the confectioners’ sugar, 4 tablespoons of the brewed tea, and the remaining 1/2 teaspoon of the spice mix until smooth. If needed, add an additional tablespoon of tea to achieve desired consistency for drizzling.
9. Cool and Cut Blondies: Remove the baked blondies from the oven and allow them to cool in the pan for 10 minutes. Use the parchment paper overhang to lift the blondies from the pan and transfer them to a cutting board. Cut into squares.
10. Drizzle and Serve: Drizzle the chai glaze over the blondie squares and serve. Enjoy the cozy blend of chai spices, caramel, and espresso in every bite.

Notes

• Ensure the butter is softened to room temperature for easier mixing and a smooth batter.
• The espresso powder enhances the depth of flavor but does not make the blondies taste like coffee.
• The chai glaze consistency can be adjusted by adding more tea for a thinner drizzle or more confectioners’ sugar for a thicker glaze.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• To make salted caramel at home, combine sugar, butter, cream, and salt and cook until smooth.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Dirty Chai Blondies, chai spices, blondies recipe, salted caramel blondies, espresso blondies, chai glaze, dessert bars, spiced blondies