Masala Chai Blondies
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Masala Chai Blondies
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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!
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Ingredients
Masala Chai Blondies
- 1 cup unsalted butter 227 g or 2 sticks, melted
- 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 ground ginger
- 1/4 tsp clove powder
- 1 black tea 1 teaspoon of loose leaf tea, bag
- 2 egg large
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour 240 g
- 1/4 teaspoon salt
White Chocolate Ganache Frosting
- 8 oz white chocolate 227 grams, chopped
- 1/3 cup heavy cream 80 mL
- pinch cinnamon optional, for sprinkling
Instructions
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 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 12-16 equal squares and serve.
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