Facebook
Pinterest
Email
Print
- Recipe Index
- Desserts
- Bars
- Chewy Chai Blondies
Chewy Chai Blondies
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
It’s not often I make things from the blog twice in one week. Because already in our house, we have a Coconut Lemon Tart, Seedy Quinoa Chocolate Bark, and 3 leftover savory dishes from photoshoots.
But these bars Alex and I could not get enough of. The consistency is f-l-a-w-l-e-s-s. They’re chewy and moist, but not too dense. The freshly ground cardamom tastes so springy and delicious, we quite literally could not stop eating them. So we made a second batch, just for fun.
Sometimes it’s the simplest of desserts that gets you. These bars are a testament to that fact. Every night for the last 4 nights, Alex has brought over the tupperware container they’ve been stored in and a big glass of milk. We’ve sat on the couch and noshed away at these babies, savoring every delicious bite.
Now, I strongly recommend making your own chai spice mix as outlined in the recipe below, but you can also buy chai spice mix from some specialty grocery stores. If you go this route, substitute in 1 tablespoon of chai spice mix.
Hope you all have a fantastic weekend making these bars (heheh). LOVES YOU GUYS!
Print
Chewy Chai Blondies
Ingredients
for the bars
- 6 tablespoons butter melted
- 2 tablespoons vegetable oil
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon ground cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
for the topping
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease and line an 8×8 baking pan with parchment paper and set aside.
- In a standing mixer with a paddle attachment, cream the melted butter, vegetable oil, and light brown sugar on high speed for 30 seconds. Add in the egg and vanilla extract and mix for another 30 seconds.
- In a separate bowl, combine flour, cardamom, cinnamon, ginger, nutmeg, black pepper, baking powder, and salt. Fold dry ingredients into wet and place into prepared baking pan.
- Mix together sugar and cinnamon and sprinkle over bars. Bake for 25 minutes, then allow to cool completely before cutting into squares!
My family loves these! I’ve made them three times, and each time someone’s asked me for the recipe. Easy, delicious–a real winner!
The sign of a good recipe! So pleased to hear you love this recipe 🙂
I love all things Broma! Sofi and Sarah you both are AMAZING. I’ve been choosing a new recipe from your blog for the past 5 years for every holiday and they are always the first off the dessert table!
I’m looking to make this for a friendsgiving and have a friend who’s gluten free – can this recipe be made with Gluten Free flour?
Hi Kait! You are so so sweet–thank you for your kind words. I haven’t personally tried this recipe g-free, but I think it would work with Bob’s Redmill 1:1 gluten free baking flour! Let us know how it goes. And happy baking 🙂
these are AMAZING!!! No fail recipe every time and absolutely delicious!! i swap out the chai spices with other flavours/ingredients and cannot stop making this!! I have made blueberry and white chocolate blondies and caramel blondies and family is obsessed! only slight problem i have is that once out of the oven they may puff down and become a more cookie texture but they are incredible regardless! Thank you!!
Woohoo! This made me so happy! And so glad to hear the base worked with the modifications!