Gabe and I recently spent a few days in Austin. Our first stop was Elizabeth Street Cafe for bun bowls and macaron. The macaron flavors rotate daily and we chose the pumpkin spice and the dirty chai. The chai really blew me away and I knew I had to recreate the flavors at home.
These blondies are rich, dense and chewy. Warmly spiced with cinnamon, cardamom and ginger. Studded with walnuts and white chocolate chips. I don’t use white chocolate often (I am a lover of all things dark) but here the flavor does not steel the show- its subtle and melts in to the bars bringing out some serious notes of butterscotch and vanilla. They are sweet but not cloyingly so. The brewed coffee is what makes these “dirty” feel free to skip it for a traditional chai blondie.
Note: if you’re feeling fancy brown the butter-it takes these blondies to another level!
Dirty Chai Blondies
Description
These blondies are rich, dense and chewy. Warmly spiced with cinnamon, cardamom and ginger. Studded with walnuts and white chocolate chips. I don’t use white chocolate often (I am a lover of all things dark) but here the flavor does not steel the show- its subtle and melts in to the bars bringing out some serious notes of butterscotch and vanilla. They are sweet but not cloyingly so. The brewed coffee is what makes these “dirty” feel free to skip it for a traditional chai blondie.
Ingredients
1 cup walnuts
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1.5 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
12 tablespoons unsalted butter ( 1 1/2 sticks), melted and cooled
1 1/3 cups packed light brown sugar
2 large eggs, lightly beaten
1 tablespoon vanilla
1 tablespoon fresh brewed coffee- optional
1 cup white chocolate chips or chopped white chocolate
Instructions
- Preheat the oven to 350. Spray a 9X13 inch pan and line with parchment paper leaving an overhang.
- Add the nuts to a parchment lined baking sheet and bake for about 10-12 minutes. Coarsely chopped .
- Combine the flour, baking powder, salt and spices in a bowl and set aside.
- In a separate bowl whisk together the melted butter and sugar. Add the eggs, vanilla and coffee and mix well. Using a spatula fold in the dry ingredients until just combined. Fold in the chocolate and walnuts. Transfer to the prepared pan and smooth the top.
- Bake for 22-25 minutes, until the top is shiny and golden brown. Do not overbake. Allow to cool in the pan to room temperature before cutting.
Notes
If you’re feeling fancy brown the butter-it takes these blondies to another level!
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