Name: Dirty Chai Blondies
Prep time: 10 min
Total time: 1 h
Yield: 24 serving(s)
Cuisine: Dessert Bar Cuisine
Ingredients: Non-stick cooking spray; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground cardamom; 3/4 teaspoon ground ginger; 1/2 teaspoon freshly cracked black pepper; 1/2 teaspoon ground cloves; 3 cups (360 grams) all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 2 cups (430 grams) packed light brown sugar; 3/4 cup (1 1/2 sticks) unsalted butter, softened; 3 large eggs; 2 teaspoons pure vanilla extract; 1/3 cup store-bought or homemade salted caramel; 1 tablespoon espresso powder; 2 tea bags black tea; 2 cups (230 grams) confectioners' sugar

Instructions

Step 1

First, grab your favorite 13"x9" baking pan and give it a good coat of cooking spray. Now, grab a sheet of parchment paper and line the bottom of the pan, making sure to leave about 2 inches hanging over the sides on two opposite ends—this will make it super easy to lift the blondies out later. While your oven warms up to 325°F, go ahead and get your pan ready so it's nice and warm when you pour in that delicious batter.

Step 2

Grab a small mixing bowl and whisk together the cinnamon, cardamom, ginger, black pepper, and cloves until they're well combined and your kitchen smells amazing. Set aside 1 tablespoon of this fragrant spice blend in a separate medium bowl – that's the portion you'll use for your dry ingredients. To that same small bowl with the remaining spices, add the flour, baking powder, and salt, then whisk everything together until it's evenly distributed and there are no more streaks of flour.

Step 3

Cream together your brown sugar and softened butter until the mixture turns light and fluffy, about 3-4 minutes with a wooden spoon. Add in your eggs one at a time, followed by vanilla, and mix until everything's smooth and well combined. Now grab that flour mixture you prepped earlier and fold in one-third of it first, stirring just until you don't see any dry spots. Add the remaining flour in two more additions, mixing gently each time until you've got a thick, sticky batter that holds together when you press it. Spread that goodness into your prepared pan, using a spatula to get it all the way into the corners so your blondies bake evenly.

Step 4

Grab a small bowl and whisk together the caramel, espresso powder, and ½ teaspoon of your spice blend until it forms a silky, uniform sauce. You’re looking for a pourable consistency with no gritty spots—give it a good stir for about 30 seconds until the espresso fully dissolves. Set that aside for a moment while you finish prepping the blondie base.

Step 5

Preheat your oven to 350°F and line your baking pan with parchment paper, letting the edges hang over for easy removal later. Pop the blondies in and bake for about 40 to 45 minutes — you'll know they're ready when the top is a rich golden brown and a toothpick inserted into the center comes out clean, with maybe just a few moist crumbs clinging to it. Keep an eye on them in the last few minutes; every oven behaves a little differently, and you'd rather catch them at their perfect moment than risk overbaking that beautiful, buttery top.

Step 6

While the blondies bake, grab a mug or small heatproof bowl and drop in your tea bags. Pour 8 ounces of boiling water right over them—make sure they're fully submerged. Let everything sit and steep together for a good 30 minutes, until the liquid is deeply amber and your kitchen smells like a cozy chai shop. The longer it steeps, the more intense that spiced tea flavor will be, so don't rush it!

Step 7

Start by grabbing a small mixing bowl and adding your confectioners' sugar along with that remaining ½ teaspoon of spice mix. Whisk them together first to distribute the spices evenly, then slowly pour in 4 tablespoons of that strongly brewed tea while continuously whisking. Keep going until you have a silky, pourable glaze — it should coat the back of a spoon without being too thick. If your mixture looks stubbornly stiff or starts climbing up your whisk, go ahead and add that extra tablespoon of tea, a little at a time, until it loosens up to a spreadable consistency.

Step 8

**Step 8 - Cooling and Cutting Instructions:** Let those blondies relax in the pan for about 10 minutes until they're just set enough to hold their shape. While they're cooling, grab a cutting board and line it with a clean kitchen towel to prevent sliding. Using the parchment paper overhang, carefully lift the entire slab out of the pan and onto your board. Give it a gentle pat with a paper towel if any condensation has formed, then slice into squares with a sharp knife, wiping the blade clean between cuts. Drizzle that spiced chai glaze over the top while the blondies are still slightly warm so it sets beautifully.