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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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