Chai Latte Frosted Blondies

Jump to Recipe

These Chai Latte Frosted Blondies form part of my ‘Turning coffee shop favourites into bakes’ series on Instagram. These blondies are fudgy and chocolate-y and packed full of coffee shop chai flavours! This is in no way trying to be super authentic to classic Indian chai, but is ideal for those who get their fix at western coffee shops.

The blondies are rich and fudgy, with the chai spices cutting through for a good balance of flavours. These are a fabulous cosy bake for colder days and evenings. Perfect to make to replicate your favourite coffee shop order, and really gorgeous to make with (and for) friends!

These brownies come together really quickly, with minimal hassle! The ingredients should all be easy to find in your local supermarket. The frosting is a super simply buttercream. For best results, make sure your butter and milk are room temperature. This prevents the frosting from splitting. I spread this over in a thick layer, and sprinkle over some chai/sugar mixed together.

To make these blondies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny topping, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so I do both. This recipe cuts neatly into 9 pieces, and the thickness means this is a perfect serving in my opinion. That said, feel free to cut smaller!

WHAT ARE BLONDIES?

Blondies are a type of dessert bar that’s similar to brownies but made without cocoa powder, and with white chocolate in place of melted semi sweet chocolate, giving them a lighter color. Here are some key features of blondies:

1. Texture: They have a chewy and fudgy texture, often denser than cake but not as dense as brownies.
2. Flavor: Blondies are sweet and buttery, with hints of vanilla and caramel from the brown sugar. You can also add ingredients like nuts, chocolate chips, or dried fruit for extra flavor and texture.
3. Versatility: You can customize blondies with various mix-ins, such as chocolate chips, white chocolate, nuts, or even spices like cinnamon.
4. Easy to Make: They’re simple to prepare, usually requiring just one bowl and minimal ingredients.

THE KEY TO FUDGY BLONDIES 

I think there’s more difficulty in nailing a fudgy blondie vs a brownie. I know that I get far more questions on how to get that texture for this than any other bake. There are a few key things to keep in mind, but once you have this down, it really will feel so easy to get right every time. 0Making fudgy blondies involves a few key techniques:

1. Use the right ingredients: Incorporate ingredients like brown sugar, which adds moisture and a chewy texture. Additionally, using melted butter instead of softened butter can contribute to a fudgier texture.
2. Don’t overmix the batter: Overmixing can lead to gluten development, resulting in a tougher texture. Mix until just combined to avoid this.
3. Bake for the right amount of time: Be careful not to overbake blondies, as they will continue to cook slightly after being removed from the oven due to residual heat. We want them to verge on underbaked for the ultimate fudgy texture.
4. Cool properly: Allow the blondies to cool completely in the pan before cutting into squares. This allows them to set properly and develop their fudgy texture.
5. Add-ins: Consider adding ingredients like chocolate chips, nuts, or caramel swirls for extra flavor and texture, but be mindful not to overload the batter with mix-ins, as this can affect the texture.

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store.Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!

• Granulated Sugar
• Light Brown Soft Sugar
• All Purpose Flour (Plain)
• White Chocolate
• Unsalted Butter
• Vanilla Extract
• Chai Spice Mix (or prepare one using other common household baking spices)
• Powdered Sugar
• Milk

To make the Chai Spice Mix, you will need:

• Ground Cinnamon
• Ground Cloves
• Ground Nutmeg
• Ground Ginger
• Ground Cardamom

The recipe will make far more chai spice than you need for this specific recipe, but it works great in coffee and with plenty of other desserts!

TIPS FOR THE BEST Chai Latte Frosted Blondies

• Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
• Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
• Chai Spice Mix: You can either use a premixed blend from the store, or if you have the ingredients make your own. The recipe includes a homemade chai blend!
• Melted White Chocolate: This gives the bake its richness and sweetness. Be really careful melting the white chocolate as it is prone to burning!
• Frosting: This is a classic icing sugar/butter mixture. Super easy to make. Just ensure your butter is room temperature to avoid splitting.

For these Chai Latte Frosted Blondies I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Cinnamon Roll Blondies. For videos and baking inspiration, head on over to my Instagram. If you enjoy this recipe, don’t forget to leave a star rating and review.

Storage/Make Ahead for my Chai Latte Frosted Blondies

The frosting is made with dairy so you need to store these blondies in the refrigerator. Also, keeping them chilled will keep the frosting from becoming too runny and spilling when you take a bite. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the blondie as a slab before covering with the frosting. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place in there before freezing. Let thaw in the fridge before making the frosting and serving!