Flower and Sugar

Chai Blondies

Matt has always been a chai drinker. I jumped on the bandwagon last year – mostly after I really got into pumpkin spice and after I learned how to make my own chai). This was also the first dessert that I put pepper into – it was kinda weird – but in a tasty way! In any case, if you like spiced fall treats – these are for you!!

On a related fall-ish note, I wanted to give a shout out to pumpkin spiced tea)! It's delicious.

Recipe (From Raspberry Cupcakes)

  • 1 cup melted butter
  • 1 1/3 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1 1/2 tsp cinnamon
  • 1 tsp pepper
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • ½ tsp salt
  • 1/4 tsp ground cloves
  • 1/4 tsp ground coriander seed
  • Pinch of freshly ground nutmeg

For the ganache

  • 1 chai tea bag
  • ½ cup heavy cream
  • 10-12 oz white chocolate (I kept adding it till I got it to the consistency I wanted. It depends on if you want a harder or softer frosting)

Preheat the oven to 350F. I lined my 8x8 baking pan with tin foil then sprayed it with cooking spray.

Whisk flour, cinnamon, pepper, ginger, cardamom, cloves, salt, coriander, and nutmeg together and set aside. Cream the butter and sugar then incorporate the egg and vanilla. Add in flour and spice mixture and mix until just incorporated, avoid over mixing.

Transfer batter into the pan and bake 30-35 minutes until the toothpick test works. Then let cool.

To make the ganache place the tea and the cream over a double boiler (or a heatproof bowl over a medium saucepan with a bit of water) and warm the cream/steep the chai tea. Once it is fragrant, warmed, and darkened in color (from the tea) remove the tea bag and add in the chocolate and stir until melted. Let it cool a bit then spread over the bars.

Once they have cooled completely (at least 30 minutes) cut them up and enjoy!!

I love fall.

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