chai spiced tahini blondies

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

Browned butter and tahini give these blondies a delicious nuttiness while keeping it dense and chewy with a slight crackle top. Chai and brown sugar bring out a sweet spiciness that make these bars irresistible.
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Prep Time 30 mins
Cook Time 23 mins
Cooling Time 30 mins
Total Time 1 hr 23 mins
Course Dessert
Cuisine American
Servings 16


  • 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

Chai Glaze

  • 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.


This is my personal favorite chai mix. If you have a chai mix you like, feel free to use it in this recipe.
3 tbsp ground ginger 
2 tbsp ground cinnamon 
1 tbsp ground allspice 
1 tbsp ground cardamon 
1 1/2 tsp ground nutmeg 
1 1/2 tsp ground cloves 
Place all ingredients in a bowl. Mix well to combine. Store in a spice jar or small mason jar. 
Keyword chewy tahini chai blondies
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