Description
These chewy dirty chai blondies combine a spiced brown sugar base swirled with rich espresso batter and finished with a sweet white chocolate drizzle! They mix up quickly in one bowl with melted butter and basic pantry spices.
Ingredients
Units
Scale
Chai Blondie Batter
- 2 cups (240g) all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1 pinch freshly ground black pepper
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 3/4 cups (170g) unsalted butter, melted
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 2 tsp vanilla extract
Espresso Swirl
- 1 tbsp espresso powder or instant coffee powder
- 1 tsp hot water
White Chocolate Drizzle
- 2 oz (57 g) white chocolate, chopped
Instructions
- Preheat your oven to 350°F (177°C). Line a 9 inch square metal baking pan with parchment paper, leaving overhang on opposite sides.
- Whisk the flour, baking powder, cinnamon, salt, cardamom, ginger, allspice, nutmeg and black pepper together in a large bowl.
- Whisk the brown sugar, melted butter and granulated sugar in a medium bowl until combined.
- Whisk in the egg, egg yolk and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and whisk until combined.
- Transfer 1 cup (about 30%) of the batter to a small bowl. In a separate small dish, dissolve the espresso powder in the hot water, then fold this mixture into the reserved batter.
- Spread the plain spiced batter evenly in the bottom of the prepared pan (it will be quite sticky so be patient!). Drop spoonfuls of the espresso batter on top, then drag a skewer or butter knife through both batters to create a swirl pattern.
- Bake for 30 minutes, until the edges are golden and a toothpick inserted into the centre comes out with a few moist crumbs.
- Place the pan on a wire rack and cool completely.
- Melt the white chocolate over a double boiler. Drizzle it over the top, then place the pan in the refrigerator for 20 minutes to set the drizzle.
Notes
- Weigh your flour using a kitchen scale rather than measuring cups. Using too much flour makes the texture cakey rather than dense and chewy.
- Watch the bake time closely. Pull the pan from the oven as soon as the edges set!
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Bars
- Method: Baking
