I found the first crocus blooming in my front yard yesterday. I could have cried with happiness. I was literally down in the dirt making sure it was real! Please, please let this mean that Spring truly is right around the corner!!
But in the mean time, we are still battling some seriously gray weather here in Seattle. I mean, I know that is sort of what we are known for around here, but it still gets rough, even on the natives. Baking really seems to chase away the blues for me though. And since some of my fondest memories of childhood were of coming home from school to a house full of baking, I love to do that for my girls.
I mean, if you can’t be outside playing, than it is not half bad to be inside with fresh baked goods and an afterschool art project, right?
These Chai Spiced Brownies were the perfect thing for a dreary afternoon. The whole house filled with baking spices, sugar and butter to draw the kids (and poor drooling Mason) to the kitchen searching for whatever it was baking away in the oven. And upon tasting them, these blondies did not disappoint!
These turned out to be such a great treat for school lunches, after dinner treats and basically for me to have with coffee for breakfast. Please don’t judge me.
To make these blondies, this is what you do:
Preheat the oven to 350 degrees and prepare a 9×13 jelly roll pan (sheet pan with sides) with parchment paper.
In the bowl of a standing mixer, cream together the butter and sugar until soft and fluffy. Add the vanilla and the eggs and whip until fluffy. In a separate bowl, combine all of the dry ingredients and mix well.
Add the dry ingredients to the butter and sugar and mix until you have a thick sticky dough.
Spread the dough out over the sheet pan in an even layer. (I smoothed mine with a damp off-set spatula.)
Bake the blondies at 350 degrees for 20 minutes. Remove from the oven and let them cool completely before slicing them into bars.
Recipe: Chai Spiced Blondies
Summary: makes 20 bars
- -1 cup butter, at room temperature
- -2 cups brown sugar
- -2 eggs
- -2 tsp vanilla
- -2 2/3 cup AP flour
- -2 tsp baking powder
- -1 tsp salt
- -1 tsp ginger
- -1 ½ tsp cardamom
- -1 tsp cinnamon
- -¼ tsp cloves
- 1. Preheat the oven to 350 degrees and prepare a 9×13 jelly roll pan (sheet pan with sides) with parchment paper.
- 2. In the bowl of a standing mixer, cream together the butter and sugar until soft and fluffy.
- 3. Add the vanilla and the eggs and whip until fluffy.
- 4. In a separate bowl, combine all of the dry ingredients and mix well.
- 5. Add the dry ingredients to the butter and sugar and mix until you have a thick sticky dough.
- 6. Spread the dough out over the sheet pan in an even layer. (I smoothed mine with a damp off-set spatula.)
- 7. Bake the blondies at 350 degrees for 20 minutes.
- 8. Remove from the oven and let them cool completely before slicing them into bars.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Leave a Comment
I’ll take a dozen, STAT 🙂 They look fabulous Heather!
Thanks Jenny 🙂
Chai spiced anything is a friend of mine. These look great Heather!
I am liking the spices in these blondies!
Gloomy weather makes me want to stay in and bake something warm and comforting too. Heather I am gaga over the spices in these blondies!
i’m loving the chai spice in this!! so unique! i’m sure they taste SO GOOD!!
Chai spiced ANYTHING is good in my book. These look awesome!
two days in a row= me making what you posted that day! i love chai! yum!
I’m sure they cheered everyone up! They look and sound so yummy!
I could eat the entire pan!
I’m with jenny! 1 dozen stat 🙂
These would brighten any day!
I love anything chai spiced, so I already know I’m going to love these even before I make them. Don’t judge me, but I’d top one of these blondies with my homemade chai flavored ice cream and a drizzle of caramel sauce. I’d have that for breakfast, I would.
These are just about to come out of my oven…they smell divine!
I’ve made these blondies today and they came out pretty good.
I expected them to be moister than they have turned out and wanted to know how moist do yours turn out.
I’ve used a 9*13 pan and baked for exactly 20 minutes.
Hi hannah- Blondies never turn out as moist as a brownie- they are always a little closer in texture to cake. So that can be a bummer if you are expecting brownie consistency? But they weren’t dry were they? I baked mine in a 9×13 sheet pan (like in the pictures) so the sides are not tall, but I don’t think that is why they are not more moist- I think that they are just more cakey. Let me know what you think about the flavor?
Thank you so much for your quick response!
The flavour was great and I told the kids exactly what you said – these aren’t brownies. My better half and I loved them and so did most of the kids.
I will defiantly make them again, please God.
One more thing, I live in Israel and I’ve learned that every now and then recopies from abroad come out a bit different than expected, probably because the flower, water, butter and even humidity and tempreture are slightly different.