Chai Latte Frosted Blondies
Fudgy white chocolate and chai spiced blondies get smothered in a chai vanilla buttercream. Super luscious swirls of frosting are topped with a sprinkle of chai sugar for the perfect texture contrast throughout.
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Servings: 9
Ingredients
- 125 g (1 cup) White Chocolate Melted
- 170 g (¾ cups) Unsalted Butter Melted
- 125 g (⅔ cups) Granulated Sugar
- 75 g (⅓ cups) Light Brown Soft Sugar
- 2 (2) Large Eggs
- 2 tsp (2 tsp) Vanilla Extract
- 115 g (1 cup) All Purpose Flour
- 2 tsp (4 tsp) Chai Spice Store bought or made as per below
Chai Spice Mix
- 1 tsp (1 tsp) Ground Cinnamon
- 1 tsp (1 tsp) Ground Ginger
- 1/2 tsp (0.5 tsp) Ground Nutmeg
- 1/2 tsp (0.5 tsp) Ground Cardamom
- 1/2 tsp (0.5 tsp) Ground Cloves
For the Frosting
- 112 g (½ cups) Unsalted Butter Room Temperature
- 1 tsp (1 tsp) Vanilla Extract
- 350 g (3 cups) Powdered Sugar
- 2 tsp (2 tsp) Milk Optional (to loosen)
Instructions
- Pre-heat your oven to 370℉/180℃. Line an 8″ Square Pan with greaseproof paper.
- In a small bowl, break up the white chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- In a large mixing bowl, whisk together the melted butter and both sugars for 3-5 minutes. Add in the eggs and vanilla extract and mix again.
- Whisk in the melted white chocolate until fully incorporated. Fold in flour and chai spice blend. Pour into lined tin and bake 25-30 minutes (if it's still just a little wobbly, that's fine). Let cool.
For the Frosting
- Add the butter and vanilla to a large mixing bowl. Beat with a whisk on high for a minute to soften/combine everything.
- Add half the powdered sugar, whisk on high. Then add the remaining half and whisk everything on high until fluffy. Add powdered sugar/milk as required to meet your desired consistency. Spread over the cooled blondies, and optional: top with some chai spice mixed with sugar