Chai Latte Blondies
These Chai Latte Blondies are made with warm chai spices like cinnamon, ginger, cardamom, and cloves, combined with the sweet, creamy taste of white chocolate. I love making them on chilly afternoons or for holiday gatherings—they’re great for dessert, an afternoon snack, or a brunch treat.
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These blondies are soft, chewy, and full of spice. The vanilla glaze on top adds a touch of sweetness. They’re great for sharing with friends, giving as a homemade gift, or enjoying alongside a cup of tea or coffee.
You can also try my Espresso Swirl Bars or Cinnamon Roll Cheesecake—both are great fall baking ideas too!
How to Make Chai Latte Blondies
Ingredients you’ll need for the blondies
Ingredients you’ll need for the vanilla glaze
Step-by-Step Guide
1. Preheat your oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper to make sure your blondies come out easily after baking.
2. In a microwavable bowl or a double boiler, combine the unsalted butter and white chocolate chips. Melt them together and mix until smooth and creamy. Once it’s all combined, set the bowl aside.
3. In a separate bowl, whisk together the white granulated sugar, brown sugar, eggs, and egg yolk. Keep whisking until the mixture lightens up and turns a few shades paler.
4. Now, it’s time to add the magic! Stir in the cinnamon, ginger, cardamom, allspice, ground cloves, flour, baking powder, and salt all at once.
5. Add that smooth, melted white chocolate and butter mixture into your bowl with the spices and flour. Pour in the vanilla extract too. Fold everything together carefully until there are no streaks of white chocolate left, and everything is well combined.
6. Now, pour the thick batter into your prepared 8×8 pan. Spread it out evenly with a rubber spatula. You can sprinkle a little extra ground cloves on top for an added kick of spice before baking.
7. Pop your pan in the preheated oven and bake for 35-40 minutes, or until the top is golden and crinkled.
8. While the blondies are baking, whisk up the vanilla glaze. In a small bowl, mix the powdered sugar, milk, vanilla extract, and cinnamon until smooth. If the glaze is too thick, just add a splash more milk until it’s pourable but still thick enough to stick to the blondies.
9. Once the blondies are done, let them cool in the pan for at least 20 minutes. This is important – you don’t want to glaze them while they’re too hot. After they’ve cooled enough to handle, remove them from the pan and cut them into squares.
10. Generously drizzle that dreamy vanilla glaze over your blondies.
Serve and Enjoy!
Important Recipe Notes
- Use parchment paper to make it easier to remove the blondies after baking.
- Melt chocolate and butter carefully: Make sure the mixture is smooth and not too hot before adding to the batter.
- Measure spices carefully: Chai spices are flavorful—too much can overpower the white chocolate.
- Check for doneness: Bake until a toothpick comes out clean; don’t overbake to keep them soft and chewy.
- Let the blondies cool for at least 20 minutes so the glaze doesn’t melt and run.
- You can sprinkle white chocolate chips or a little extra cinnamon on top before baking for extra flavor.
Chai Latte Blondies
Ingredients
For the Blondies
- ½ cup unsalted butter
- ¾ cup white chocolate chips
- 1 cup white granulated sugar
- ¼ cup brown sugar
- 2 eggs, plus 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
For the Vanilla Glaze
- 1 ½ cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper to make sure your blondies come out easily after baking.
- In a microwavable bowl or a double boiler, combine the unsalted butter and white chocolate chips. Melt them together and mix until smooth and creamy. Once it’s all combined, set the bowl aside.
- In a separate bowl, whisk together the white granulated sugar, brown sugar, eggs, and egg yolk. Keep whisking until the mixture lightens up and turns a few shades paler.
- Now, it’s time to add the magic! Stir in the cinnamon, ginger, cardamom, allspice, ground cloves, flour, baking powder, and salt all at once.
- Add that smooth, melted white chocolate and butter mixture into your bowl with the spices and flour. Pour in the vanilla extract too. Fold everything together carefully until there are no streaks of white chocolate left, and everything is well combined.
- Now, pour the thick batter into your prepared 8×8 pan. Spread it out evenly with a rubber spatula. You can sprinkle a little extra ground cloves on top for an added kick of spice before it goes into the oven.
- Pop your pan in the preheated oven and bake for 35-40 minutes, or until the top is golden and crinkled. You’ll also want to check with a toothpick – it should come out clean when inserted in the middle.
- While the blondies are baking, whisk up the vanilla glaze. In a small bowl, mix the powdered sugar, milk, vanilla extract, and cinnamon until smooth. If the glaze is too thick, just add a splash more milk until it’s pourable but still thick enough to stick to the blondies.
- Once the blondies are done, let them cool in the pan for at least 20 minutes. This is important – you don’t want to glaze them while they’re too hot. After they’ve cooled enough to handle, remove them from the pan and cut them into squares.
- Generously drizzle that dreamy vanilla glaze over your blondies.
