Description
These Dirty Chai Blondies combine the rich warmth of chai spices with a caramel espresso swirl, baked into soft, chewy blondies topped with a spiced chai glaze. Perfect for a cozy dessert or an indulgent tea-time treat.
Ingredients
Scale
Dry Ingredients
- 3 tsp ground cinnamon (divided)
- 3/4 tsp ground cardamom
- 3/4 tsp ground ginger
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cloves
- 3 cups (360 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 1 tbsp espresso powder
Wet Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 cups (430 g) packed light brown sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 1/3 cup store-bought or homemade salted caramel
Tea and Glaze
- 2 bags black tea
- 2 cups (230 g) confectioners’ sugar
- Cooking spray
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C). Spray a 13″x9″ baking pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on two opposite long sides for easy removal of the blondies.
- Mix Spices and Dry Ingredients: In a small bowl, whisk together the cinnamon, cardamom, ginger, black pepper, and cloves. Set aside 1 tablespoon of this spice mix. Then, in a medium bowl, combine the reserved tablespoon of spice mix with the flour, baking powder, and kosher salt. Whisk to blend thoroughly.
- Create Blondie Batter: 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 consistent. Gradually add the flour mixture in three parts, stirring each time until fully incorporated. Pour and spread the batter evenly into the prepared baking pan.
- Prepare Caramel Espresso Swirl: In a small bowl, stir together the salted caramel, espresso powder, and 1/2 teaspoon of the leftover spice mix until smooth. Dollop this mixture evenly over the blondie batter in the pan. Use a toothpick or the tip of a knife to gently swirl the caramel mixture into the batter for a marbled effect.
- Bake the 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. Remove from the oven and allow to cool for 10 minutes in the pan.
- Steep the Tea: While the blondies bake, place the black tea bags in a mug or heatproof bowl. Pour 8 ounces (1 cup) of boiling water over them and let steep for 30 minutes, extracting a strong chai tea base.
- 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 spice mix until smooth. Add an additional tablespoon of tea if the glaze is too thick, to reach a drizzle-able consistency.
- Finish and Serve: Using the parchment overhang, lift the blondies out of the pan onto a cutting board. Cut into squares and drizzle generously with the chai glaze before serving.
Notes
- For the best chai flavor, use freshly ground spices or a quality chai spice blend.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The espresso powder intensifies the coffee notes, but can be omitted if preferred, though it adds depth to the caramel swirl.
- The chai glaze consistency can be adjusted by adding more or less brewed tea to achieve your preferred thickness.
- If you don’t have salted caramel, use regular caramel and add a pinch of sea salt to balance flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chai blondies, dirty chai dessert, spiced blondies, caramel swirl blondies, chai spice dessert, baked blondies
