These dirty chai blondies are thick, chewy, and spiced with a yummy coffee swirl that cuts right through the rich brown sugar base. They are dense, chewy and fragrant with a blend of ground cardamom, cinnamon, ginger and black pepper (essentials in chai!). Even with that blend of spices, the flavour is balanced rather than sharp or overpowering. Everything comes together in one bowl with melted butter and a simple hand whisk, so there is no mixer required! If you want that same spiced flavour in another bake, you will want to make my Dirty Chai Cookies or my Espresso Blondies. :)
Key Ingredients for Dirty Chai Blondies
- Cardamom and black pepper – Freshly cracked black pepper might seem unexpected, but it wakes up the cinnamon and cardamom and gives the spice real depth!
- Melted butter – Using warm melted butter instead of creaming softened butter keeps the crumb dense and fudgy rather than light and cakey.
- Extra egg yolk – Adding an extra yolk provides fat and richness, creating that shiny, crinkly top and a chewy centre.
- Espresso powder dissolved in hot water – Blooming the coffee powder in a tiny splash of hot liquid before folding it into the reserved batter creates a concentrated espresso swirl.
Ingredients
- All purpose flour
- Baking powder
- Ground cinnamon
- Salt
- Ground cardamom
- Ground ginger
- Ground allspice
- Ground nutmeg
- Freshly ground black pepper
- Brown sugar
- Granulated sugar
- Unsalted butter, melted
- Large egg, room temp
- Large egg yolk, room temp
- Vanilla extract
- Espresso powder (or instant coffee powder)
- Hot water
- White chocolate
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula or wooden spoon
- 9-inch square metal baking pan
- Parchment paper
- Wire cooling rack
Tips for Baking Dirty Chai Blondies
- Weigh your flour with a kitchen scale – Scooping flour directly out of the bag with a cup measures too much flour every single time, which dries out the batter.
- Pull the pan while the centre is soft – Take the blondies out of the oven as soon as the edges turn golden and the middle looks set, since residual heat in the metal pan continues to bake the blondies as they cool on the counter.
- Swirl with broad strokes – Drag a skewer or butter knife through both batters in wide figure-eight loops to keep distinct marbling rather than over-mixing the two batters.
- Chill briefly before cutting – Pop the cooled pan into the fridge for 20 minutes after applying the white chocolate so the drizzle hardens up and you get clean, sharp edges.
Dirty Chai Blondies FAQs
Can I use other Can I use instant coffee granules instead of espresso powder? Yes, you can substitute instant coffee granules at a 1:1 ratio. Just make sure the granules dissolve completely in the hot water before you fold the mixture into the reserved batter so you do not end up with gritty specks.
Can I bake these in a glass baking dish? A metal pan is strongly recommended because metal conducts heat quickly and evenly, giving you clean edges and a soft middle. Glass retains heat longer and can cause the outer edges to overbake before the centre finishes baking.
How should I store leftover blondies? Keep your sliced squares in an airtight container at room temperature for up to 4 days. If you prefer a firmer, chewier texture, you can also store them in the refrigerator.
Can I freeze these dirty chai blondies? Yes, these bars freeze very well. Wrap individual sliced squares tightly in plastic wrap, place them in a freezer bag, and freeze for up to 3 months, then thaw at room temperature before eating.
Save this recipe to your dessert boards by using the pin buttons on the recipe card or on any photo in this post. If you bake these dirty chai blondies, leave a review below and tag @theflournook on social media!
Happy baking!
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Dirty Chai Blondies
- Total Time: 55 mins
- Yield: 16 bars 1x
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
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
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