The easiest and most addicting Chewy Chai Blondies with hints of cardamom, ginger, and cinnamon!

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.

The easiest and most addicting Chewy Chai Blondies with hints of cardamom, ginger, and cinnamon!

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.

The easiest and most addicting Chewy Chai Blondies with hints of cardamom, ginger, and cinnamon!

The easiest and most addicting Chewy Chai Blondies with hints of cardamom, ginger, and cinnamon!

The easiest and most addicting Chewy Chai Blondies with hints of cardamom, ginger, and cinnamon!

Hope you all have a fantastic weekend making these bars (heheh). LOVES YOU GUYS!

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Chewy Chai Blondies

The easiest and most addicting Chewy Chai Blondies with hints of cardamom, ginger, and cinnamon!
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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

  1. Preheat oven to 350°F. Grease and line an 8×8 baking pan with parchment paper and set aside.
  2. 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.
  3. 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.
  4. Mix together sugar and cinnamon and sprinkle over bars. Bake for 25 minutes, then allow to cool completely before cutting into squares!

 

27 comments

lee
Reply

I made these yesterday for a colleague’s birthday; and was very pleased with how they turned out! When I poured the batter into the pan, I was worried about how thick it was – almost approaching the thickness of cookie dough, instead of blondie/brownie batter – but they seem to have turned out nicely, texture-wise. Thanks for this delicious recipe!

Alexis
Reply

Just wanted to let you know how much I appreciate your website and beautiful recipes, photography and site design. It’s such an inspiration! I love the rustic and cozy vibes!

Sarah | Broma Bakery
Reply

Thank you so much!

Lauren
Reply

I (impulsively) made these tonight after dinner. They were so fast and easy. But OH. MY. GOD they are delicious!! Like, first bite stop you in your tracks delicious. I have already eaten two. They are still warm from the oven and this recipe was so amazing that I have paused my eating to write thus review. AMAZING!!!

Sarah | Broma Bakery
Reply

Omg aren’t they just insane?! I’m so glad you enjoyed them!

Beth
Reply

So these don’t stay around in our household very long (huge understatement)!!! They are amazing!
That said, I have to watch my butter intake, I tried it once with earth balance and it was a totally, greasy bubbly, mess.
I was wondering if I can make it with Miyako’s vegan butter instead of earth balance. The egg is ok, I’m trying to go vegan on the butter. Thank you!
Your recipes are sweet perfection!
Best,
Beth

Sofi | Broma Bakery
Reply

We’ve never tried this exact recipe with Miyokos, but we absolutely LOVE baking with Miyokos. It mimic butter so well. Let us know how it goes!

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