Pin It Soft, buttery blondies infused with warming chai spices and topped with a crisp biscuit layer create the perfect blend of cozy flavors and textures that make dessert time extra special.
The first time I baked these blondies, the aroma of cinnamon and cardamom filled the kitchen and instantly reminded me of chilly afternoons spent sipping chai. Adding the biscuit topping made the treat even more irresistible, and now it is my go-to dessert for gatherings.
Ingredients
- All-purpose flour: 1 1/4 cups (160 g)
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground cardamom: 1/4 tsp
- Ground allspice: 1/4 tsp
- Ground cloves: 1/4 tsp
- Ground black pepper: 1/4 tsp
- Unsalted butter (melted and cooled): 1/2 cup (115 g)
- Light brown sugar (packed): 1 cup (200 g)
- Granulated sugar: 1/4 cup (50 g)
- Eggs (large, room temperature): 2
- Vanilla extract: 2 tsp
- Flaky tea biscuits (digestive or shortbread): 12 to 14
- Demerara or turbinado sugar (optional): 1 tbsp
Instructions
- Prepare pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang.
- Mix dry ingredients:
- Whisk flour, baking powder, salt, cinnamon, ginger, cardamom, allspice, cloves, and black pepper in a medium bowl.
- Combine wet ingredients:
- In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth.
- Add eggs and vanilla:
- Add eggs one at a time, whisking well each time. Stir in vanilla extract.
- Fold and mix:
- Fold dry ingredients into wet mixture with spatula until just combined. Do not overmix.
- Bake:
- Pour batter into prepared pan and smooth top. Arrange biscuits on top and gently press. Sprinkle with demerara sugar if desired. Bake 28–32 minutes or until edges are golden and center is just set.
- Cool and serve:
- Cool completely in pan before lifting out and cutting into squares.
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These blondies were a hit at our last family tea. Everyone reached for a second square before the kettle had finished boiling, and there were happy crumbs all around the table.
Required Tools
Use an 8x8-inch (20x20 cm) baking pan, mixing bowls, a whisk, spatula, and parchment paper to make this dessert come together smoothly.
Allergen Information
This recipe includes gluten, eggs, and dairy. Biscuits may have additional allergens such as nuts or soy so always check the packaging carefully.
Nutritional Information
Each blondie provides approximately 230 calories, 9 g total fat, 34 g carbohydrates, and 3 g protein.
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Enjoy these blondies with a warm cup of spiced tea and extra biscuits for dipping. This fuss-free recipe is sure to brighten any afternoon.
Recipe Questions & Answers
- → What spices create the chai flavor?
Cinnamon, ginger, cardamom, allspice, cloves, and black pepper combine for classic chai warmth.
- → Can I use different tea biscuits for the topping?
Yes, any crisp, flaky biscuit such as digestive, Biscoff, or graham crackers works well for varied texture.
- → How do I know when the blondies are baked?
Edges turn golden and a toothpick poked in the center comes out with moist crumbs—not completely dry.
- → Is it possible to enhance the chai flavor?
Steep chai tea in the melted butter before mixing it for deeper spice infusion and aroma.
- → What can I serve alongside these blondies?
Pair with hot spiced tea or masala chai for a truly cozy and aromatic dessert experience.