Name: Masala Chai Blondies
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 cup unsalted butter, melted (227 g or 2 sticks); 1 cup brown sugar (200 g, light or dark ); 1 teaspoon baking powder; 1/2 tsp cinnamon powder; 1/2 tsp cardamom powder; 1/4 tsp ginger powder; 1/4 tsp clove powder; 1 bag black tea (1 teaspoon of loose leaf tea); 2 large eggs; 2 teaspoons vanilla extract; 2 cups all purpose flour (240 g); 1/4 teaspoon salt; 8 oz white chocolate, chopped (227 grams); 1/3 cup heavy cream (80 mL); pinch cinnamon (optional, for sprinkling)

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These masala chai blondies are the perfect dessert for all chai lovers – sweet chai blondie base with warm spices topped with a decadent whipped white chocolate frosting!

There’s nothing more comforting like a warm cup of tea. One of my favorite pastimes is to concoct all the ways I can make my favorite things into dessert.

There’s already a masala chai macaron recipe love on here, but these blondies are for the days you don’t want the stress of macaron-making.

The blondie base is made with the usual suspects (sugar, flour, eggs) with loose-leaf tea and warm chai spices added to it. It makes a sweet yet slightly spicy blondie with warm spices. Pairing it with a decadent whipped white chocolate frosting elevates these blondies into a dessert that’s like a warm hug for all chai lovers!

Ingredients
Instructions
Tips + FAQ
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Ingredients & Notes

Melted Butter – using melted butter makes this a quick recipe and gives the blondies a chewy texture.
Sugar – Using just brown sugar in this recipe gives it lots of moisture and chew, compared to white sugar.
Tea / Chai – use your favorite black tea for this recipe. I used one tea bag of Tapal chai – a pure black tea and added the masala (spices) separately. You can also use a masala chai tea bag and omit the spices.
Chai Spices – I used a combination of cinnamon, cardamom, ginger, and clove powder. You can adjust the spice combination to your preference.
Eggs – The eggs help bind the blondies and give them the chewy texture we’re looking for.
White chocolate – for the frosting, I used a Ghiradelli White chocolate Bar. But you can use your favorite brand.
Electric Hand Mixer (my favorite Kitchenaid Mixer) – I recommend using a hand mixer for this recipe, especially for the frosting. You can really get the right texture without an arm workout. But you can definitely work using a whisk for this recipe.
9×9 inch baking pan – A 9×9 inch baking pan is ideal for this recipe!

How to make Masala Chai Blondies?

White Chocolate Ganache Frosting

Start by preparing the white chocolate ganache frosting. Heat the heavy cream in a pan or a microwave-safe bowl until hot.

Add the chopped white chocolate and mix until melted into the cream. Reheat the mixture in the microwave in 15-20 second intervals if needed.

Once the white chocolate has completely melted, let the mixture cool a little, then refrigerate to cool completely.

Masala Chai Blondies

Prepare a 9-inch by 9-inch baking pan by greasing it with oil or butter, then lining it with parchment paper.

Preheat oven to 350ºF

In a large mixing bowl, add the melted butter and brown sugar. Mix until light and fluffy.

Then, add the eggs, one at a time, until fully incorporated.

Next, sift in the flour, baking powder, and salt.

Mix into the batter just until combined, without over-mixing.

Pour the batter into the prepared baking pan.

Bake for 25-30 minutes until a toothpick poked into the blondie comes out clean.

Cool in the pan for 15-30 minutes, then remove it and transfer it onto a wire rack to cool completely.

Frost the Masala Chai Blondies

Remove the white chocolate ganache frosting from the fridge to warm up slightly closer to room temperature.

Whip the frosting using an electric mixer until light and fluffy.

Frost the cooled blondies with the whipped white chocolate ganache.

Sprinkle with cinnamon to finish if desired.

Slice the blondies into 12 equal squares and serve.

Recipe Tips

I recommend starting the recipe with the frosting. The white chocolate ganache needs to be set for at least a couple of hours before you whip it into a light and fluffy frosting.
You can either use a black teabag or loose-leaf tea, depending on what you have on hand.
If you have a tea blend that includes chai spices, feel free to use it and omit some or all of the spices.
When mixing the wet ingredients, ensure the batter is light and fluffy. I highly recommend using a hand or stand mixer in this step. The batter should be a pale brown color and fluffy.
Once you add the dry ingredients – the flour, salt, and baking powder – mix the batter only until there are no streaks of flour left. Do not over-mix the batter. Mix them in until it is just incorporated. It’s best to use a spatula at this point if you think that the mixer might overmix.
Store the masala chai blondies in an airtight container to preserve moisture. They start to turn a little crumbly in 3-4 days.
You can freeze the masala chai blondies once fully cooled down.

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Follow me on Instagram @sprinklesandscribbles for more baking inspiration!