These soft and chewy Chai Latte Blondies are packed with warm spices like cinnamon, ginger, cardamom, and cloves, just like your favorite cozy chai. Melted white chocolate adds richness, while a smooth vanilla cinnamon glaze on top makes them completely irresistible.
Perfect for fall gatherings, afternoon tea, or when you want a bakery-style dessert made easily at home. Each bite is buttery, spiced, and lightly sweet with that comforting chai flavor shining through.
Yield: 9 blondies
Equipment:
- 8×8 Baking Pan
- Parchment Paper
- Whisk/Rubber Spatula
Prep Time: 15 minutes
Bake Time: 35-40 minutes
Ingredients:
- ½ cup unsalted butter
- ¾ cup white chocolate chips
- 1 cup white granulated sugar
- ¼ cup brown sugar
- 2 eggs, 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cardamom
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- 1 ¾ cup all purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
Vanilla Glaze
- 1 ½ cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Directions:
Preheat the oven to 350 degrees Fahrenheit. Prepare a baking pan with parchment paper and set aside.
- In a microwavable bowl or double boiler, add the butter and white chocolate chips. Melt them down and mix until the two are combined and smooth. It will take a bit of rigorous mixing to fully get the butter to blend with the melted chocolate. Set aside.
In a separate bowl, add the sugar, eggs and egg yolk. Whisk together until combined and the mixture becomes a few shades paler.
Add the cinnamon, ginger, cardamom, allspice, ground cloves, flour, baking powder and salt all at once. Stir together until all the dry ingredients are incorporated. The batter will be quite thick at this point.
Now add the white chocolate mixture to the batter and the vanilla extract.
Fold the melted chocolate and batter together until no streaks of white chocolate are left and the wet and dry are fully incorporated.
Pour the batter into the prepared baking pan and spread the thick batter evenly.
Sprinkle a little extra ground cloves on top before placing in the oven.
Bake for 35-40 minutes or until the top begins to crinkle, brown slightly, and a toothpick inserted comes out clean.
While the blondies are baking, make the glaze. In a mixing bowl add the powdered sugar, cinnamon, milk and vanilla all at once. Whisk together until smooth. Add a bit more milk if necessary to thin the glaze.
Once the chai latte blondies are done, let cool for at least 20 minutes. Remove from the pan and cut with a sharp knife.
Pour the vanilla glaze over the blondies generously, serve and enjoy!
