Chai White Chocolate Brownies Recipe
Introduction
Chai White Chocolate Brownies offer a delightful twist on traditional brownies with their thick, chewy texture and a warm cinnamon chai swirl at the center. These blondies combine the rich sweetness of white chocolate with cozy chai spices, making them perfect for fall gatherings or a special holiday treat.
Ingredients
- 1/2 cup unsalted butter
- 8 ounces white chocolate, chopped
- 1 1/4 cups all-purpose flour (or gluten-free 1:1 baking flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the chai swirl:
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- For the glaze:
- (Optional) ingredients for glaze as preferred
Instructions
- Step 1: Melt the butter and white chocolate together in a large bowl by heating in 30-second increments in the microwave on high until smooth. Mix well to combine.
- Step 2: In a small bowl, combine the brown sugar and chai spices—cinnamon, ginger, cardamom, and allspice—to make the chai swirl mixture.
- Step 3: Whisk together the flour, baking powder, and salt in a separate medium bowl.
- Step 4: Stir the granulated sugar into the melted chocolate mixture. Add the eggs and vanilla extract, whisking until the mixture is smooth and no yellow streaks remain.
- Step 5: Gently fold the dry ingredients into the wet mixture until just combined.
- Step 6: Line a square baking pan with parchment paper. Spread half of the batter evenly on the bottom. Sprinkle the chai swirl mixture evenly over the batter. Dollop and carefully spread the remaining batter on top, using a rubber spatula sprayed lightly with nonstick spray to avoid sticking.
- Step 7: Bake at 350°F (175°C) for 28 to 32 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Step 8: Allow the brownies to cool completely in the pan before cutting into squares.
- Step 9 (Optional): To make the glaze, whisk your chosen ingredients in a saucepan over medium-high heat. Dip each blondie upside down into the glaze and place on a cooling rack set over parchment paper until the glaze sets.
Tips & Variations
- Use a rubber spatula sprayed with nonstick cooking spray to spread the top layer of batter easily without sticking.
- It’s fine if the batter doesn’t perfectly cover the chai spices before baking; it will spread and fill gaps in the oven.
- For best results, bake in a metal pan rather than glass or ceramic to ensure even cooking.
- Omit the chai spices for classic white chocolate blondies, or add white chocolate chunks for extra texture.
- Try mixing only cinnamon and brown sugar in the swirl for a cinnamon roll-inspired flavor.
- Add macadamia nuts and chocolate chunks for a white chocolate macadamia nut cookie twist.
Storage
Wrap each brownie individually with plastic wrap and store them in an airtight container or freezer bag. They will stay fresh in the refrigerator for up to one week or in the freezer for up to three months. Thaw overnight in the fridge before serving for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white chocolate chips instead of a white chocolate bar?
Yes, you can substitute white chocolate chips, but be sure to melt them gently to avoid seizing. High-quality white chocolate bars often give a smoother texture and more intense flavor.
Can I make these brownies gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend to keep the same texture and taste.
PrintChai White Chocolate Brownies Recipe
These Chai White Chocolate Brownies offer a delightful twist on traditional brownies with a thick, chewy texture and a warm, spiced chai swirl running through the center. Made with rich white chocolate and infused with cinnamon, ginger, cardamom, and allspice, these blondies provide a sweet and cozy flavor perfect for the holidays or any time you crave a comforting treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, quality like Kerrygold
- 8 oz white chocolate bar, good quality like Lindt or Ghirardelli
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (or gluten-free 1:1 baking flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Chai Swirl
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
Glaze
- Ingredients for glaze (assumed based on typical glaze: powdered sugar, milk, vanilla extract) – exact amounts not specified in article, typically 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Melt Butter and Chocolate: Place the unsalted butter and white chocolate pieces in a large microwave-safe bowl. Heat in the microwave at 30-second intervals, stirring in between, until the mixture is completely melted and smooth.
- Prepare Chai Swirl: In a small bowl, combine the brown sugar, ground cinnamon, ground ginger, ground cardamom, and ground allspice. Mix well to create the chai spice mixture.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt until fully combined.
- Make the Batter: To the melted chocolate and butter mixture, whisk in the granulated sugar until smooth. Add the eggs one at a time followed by the vanilla extract, whisking thoroughly after each addition until the batter is even and free of yellow streaks. Gently fold the dry ingredient mixture into the wet ingredients until just combined.
- Assemble Blondies: Line a square baking pan (metal preferred) with parchment paper. Spread half of the brownie batter evenly on the bottom of the pan. Sprinkle the chai swirl mixture evenly over the batter. Dollop the remaining batter on top and gently spread it out using a rubber spatula lightly sprayed with nonstick cooking spray to avoid sticking and to ensure coverage over the chai spices.
- Bake: Bake in a preheated oven at 350°F (175°C) for approximately 28-32 minutes or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Allow the blondies to cool completely in the pan before proceeding.
- Make the Glaze: In a small saucepan over medium-high heat, whisk together the glaze ingredients (likely powdered sugar, milk, and vanilla) until smooth and slightly thickened. Dip each cooled blondie upside down into the glaze and place them on a cooling rack set over parchment paper to allow the glaze to set.
- Serve and Store: Once the glaze is fully set, cut into squares and serve. Store brownies individually wrapped in plastic wrap inside an airtight container or freezer bag. Refrigerate for up to one week or freeze for up to three months. Thaw overnight in the refrigerator before serving.
Notes
- Use a metal baking pan to prevent the edges from cooking too quickly and ensure even baking.
- It’s fine if the top layer of batter does not fully cover the chai swirl; the batter will spread while baking filling any gaps.
- Spray your spatula with nonstick cooking spray before spreading the top batter layer to avoid sticking.
- For variation, omit chai spices for plain white chocolate blondies or add white chocolate chunks and nuts like macadamia for a different flavor.
- Store leftovers wrapped individually to maintain freshness.
Keywords: white chocolate brownies, chai brownies, blondies, chai swirl, holiday desserts, spiced brownies, white chocolate blondies
