{"id":2985,"date":"2023-02-20T17:18:17","date_gmt":"2023-02-20T17:18:17","guid":{"rendered":"https:\/\/tasting-thyme.com\/staging\/6788\/?p=2985"},"modified":"2025-02-25T14:53:10","modified_gmt":"2025-02-25T14:53:10","slug":"chai-latte-frosted-blondies","status":"publish","type":"post","link":"https:\/\/tasting-thyme.com\/staging\/6788\/chai-latte-frosted-blondies\/","title":{"rendered":"Chai Latte Frosted Blondies"},"content":{"rendered":"Jump to Recipe<\/a>\n\n\n

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.<\/p>\n\n\n\n

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! <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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\u2019s 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! <\/p>\n\n\n\n

\"Chai<\/figure>\n\n\n\n

WHAT ARE BLONDIES?<\/h2>\n\n\n\n

Blondies are a type of dessert bar that\u2019s 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:<\/p>\n\n\n\n

    \n
  1. Texture<\/strong>: They have a chewy and fudgy texture, often denser than cake but not as dense as brownies.<\/li>\n\n\n\n
  2. Flavor<\/strong>: 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.<\/li>\n\n\n\n
  3. Versatility<\/strong>: You can customize blondies with various mix-ins, such as chocolate chips, white chocolate, nuts, or even spices like cinnamon.<\/li>\n\n\n\n
  4. Easy to Make<\/strong>: They\u2019re simple to prepare, usually requiring just one bowl and minimal ingredients.<\/li>\n<\/ol>\n\n\n\n

    THE KEY TO FUDGY BLONDIES <\/h2>\n\n\n\n

    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:<\/p>\n\n\n\n

      \n
    1. Use the right ingredients<\/strong>: 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.<\/li>\n\n\n\n
    2. Don’t overmix the batter<\/strong>: Overmixing can lead to gluten development, resulting in a tougher texture. Mix until just combined to avoid this.<\/li>\n\n\n\n
    3. Bake for the right amount of time<\/strong>: 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.<\/li>\n\n\n\n
    4. Cool properly<\/strong>: Allow the blondies to cool completely in the pan before cutting into squares. This allows them to set properly and develop their fudgy texture.<\/li>\n\n\n\n
    5. Add-ins<\/strong>: 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.<\/li>\n<\/ol>\n\n\n\n

      INGREDIENTS REQUIRED<\/h2>\n\n\n\n

      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\u2019ll 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!<\/p>\n\n\n\n