its officially october and while pumpkin recipes are in full swing, i am happily enjoying all the warming spices autumn ushers in. chai spice is one of those spices. first enjoyed as a teen, happily sipping my starbucks chai latte (before kids and cold brew ruled my life). the lattes are long gone, but my love of chai has remained.
tahini and browned butter come together to give these blondies a wonderful nuttiness. while the natural sweetness of cinnamon, spiciness of ginger, paired with the unmistakable aromatics of allspice, nutmeg, cardamon and cloves lends the perfect touch of fall to these treats. top blondies with an (optional) chai glaze if you’re feeling extra. 😉
ive made these blondies “a few” times already and i just can’t stop. they’re easily one of my favorite recipes to date. hope you love them, too!
Chai Spiced Tahini Blondie
- stand mixer with paddle attachment
- parchment paper
- 8×8 baking pan
Chai Tahini Blondie
- 1 1/2 c all purpose flour (180g)
- 1/2 tsp baking powder (2g)
- 1/4 tsp baking soda (1g)
- 2 tsp chai spice blend (see notes)
- 1 c packed light brown sugar (220g)
- 1/2 c unsalted butter (113g), browned and cooled to room tempertature (85-87g)
- 1/3 c tahini, well stirred
- 2 large eggs, room temperature
- 1 tsp vanilla bean paste alt. use vanilla extract
- 1/2 c powdered sugar, sifted
- 1-2 tbsp chai concentrate alt. mix 1 c water with 3 chai tea bags, cool to room temperature
- To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim the foam from the top and cool to room temperature (15-20 minutes).
- Line 8X8 baking pan with parchment paper and preheat oven to 325F. Whisk together flour, baking powder, baking soda, salt and chai spice. Set aside.
- In a stand mixer with paddle attachment, beat tahini, browned butter, and sugar until smooth and well combined. Add eggs and vanilla paste, beating well after each one until well combined.
- Add dry ingredients to the wet 1/2 batch at a time. Slowly beat each time until JUST combined. A few flour streaks is okay! Drop evenly sized scoops into the prepared pan. Evenly press batter/dough into the pan.
- Bake at 325 for 23- 25 minutes. center will look slightly under baked, but toothpick should come out clean or with a few moist crumbs. Pull from the oven, and allow to cool min. 30 minutes. Top with glaze once cooled.
did you make this recipe?
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