Pin Soft, buttery blondies infused with warming chai spices and topped with a crisp biscuit layer for a perfect blend of cozy flavors and textures.
I first baked these after craving a spicy, buttery treat for a chilly evening and loved how the biscuits added crunch to each slice.
Ingredients
- All-purpose flour: 1 1/4 cups (160 g), provides blondie structure
- Baking powder: 1/2 tsp, for gentle lift
- Salt: 1/2 tsp, enhances flavor
- Ground cinnamon: 1 1/2 tsp, chai warmth
- Ground ginger: 1/2 tsp, subtle heat
- Ground cardamom: 1/4 tsp, floral spice
- Ground allspice: 1/4 tsp, round flavor
- Ground cloves: 1/4 tsp, deep aroma
- Ground black pepper: 1/4 tsp, light kick
- Unsalted butter: 1/2 cup (115 g), melted and cooled
- Light brown sugar: 1 cup (200 g), packed, caramel notes
- Granulated sugar: 1/4 cup (50 g), sweetens blondies
- Eggs: 2 large, at room temperature
- Vanilla extract: 2 tsp, classic blondie flavor
- Flaky tea biscuits: 12 to 14, digestive or shortbread, topping layer
- Demerara or turbinado sugar: 1 tbsp, optional for extra crunch
Instructions
- Prep oven and pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) 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 bowl. Set aside.
- Blend wet ingredients:
- Whisk melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla:
- Whisk in eggs one at a time, then stir in vanilla extract.
- Combine wet and dry:
- Fold dry ingredients into wet mixture until just combined. Do not overmix.
- Transfer batter:
- Spread batter evenly in prepared pan and smooth the top.
- Add biscuit topping:
- Arrange tea biscuits on top and gently press. Sprinkle with sugar if desired.
- Bake:
- Bake for 28 to 32 minutes, until edges are golden and center is just set.
- Cool and cut:
- Cool completely before lifting out and cutting into squares.
Pin These blondies became a quick family favorite for movie nights and holiday gifts—everyone loves the sweet spice and biscuit crunch.
Required Tools
8x8-inch (20x20 cm) baking pan, mixing bowls, whisk, spatula, and parchment paper are all you need.
Nutritional Information
Each blondie contains: Calories 230, Total Fat 9 g, Carbohydrates 34 g, Protein 3 g.
Serving Suggestions
Serve with masala chai or spiced tea to heighten the warming flavors.
Pin Enjoy these flaky chai biscuit blondies fresh for a cozy treat—they keep well for up to three days in an airtight container.
Recipe Q&A
- → What spices create the chai flavor?
Cinnamon, ginger, cardamom, allspice, cloves, and black pepper combine for an aromatic chai profile.
- → Can I use different biscuits for the topping?
Yes, swap digestive biscuits for graham crackers, Biscoff, or any crisp, flaky tea biscuit.
- → How do I steep chai tea into the butter?
Steep 1 tbsp loose leaf chai or a chai tea bag in melted butter for 10 minutes, then strain before mixing.
- → Can these blondies be made vegetarian?
Yes, the blondies use eggs and butter but otherwise fit vegetarian diets. Check biscuit ingredients for allergens.
- → How should the blondies be served?
Serve cooled and cut into squares. Pair with a warm cup of masala chai for a cozy combination.