I’ve had a recipe for chai tea spiced blondies saved on Pinterest for a while, and I decided to finally make them when I needed something quick for an event last week. I think of a blondie as a white chocolate brownie, so this is something a bit different. It’s a heavily spiced, dense cake topped with rich chocolate ganache flavoured with chai tea. It’s really very good. The black pepper is particularly surprising in a sweet dish, and very warming.
If I make this recipe again, and I probably will, I will tinker with reducing the amount of ganache, and adding some of the white chocolate into the blondie itself.
Makes 1 8″ square cake, which I cut into 24 small blondies. They’re rich.
- 225g (2 sticks) salted butter
- 275g (1 1/3 cups) packed light brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 250g (2 cups) plain flour
- 1 1/2 tsp ground cinnamon
- 1tsp ground black pepper
- 1tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground coriander
- Pinch of ground nutmeg
Note: If you don’t have the exact spices listed, feel free to play around with adding other things from your cupboard.
For the ganache
- 3 chai tea bags. I used Pukka brand because they smelt the strongest in the supermarket
- 300ml (1 1/4 cups) double/heavy cream
- 400g good quality white chocolate, chopped
Note: if you are making these for an event, you need to start at least six hours in advance to give the ganache enough time to set. Learn from my mistakes, people!
1. Preheat oven to 180C/350F.
2. Butter an 8inch square baking tray, then line with parchment paper. Actually do both steps as the batter is very thick, so you need the butter to hold the parchment in place. If your baking tin doesn’t have a loose bottom, use a long strip of parchment that overhangs on two sides, so you can easily remove the cake at the end.
3. In a large bowl, cream the butter and sugar, until light and well combined. Add the vanilla.
4. Add the eggs and mix until smooth.
5. Sift in the flour and spices and stir until ingredients come together. Do not over-mix.
6. Transfer batter to prepared tin and level the top. Tap the tin hard on your countertop to release any trapped air.
7. Bake for 25-35mins, until top is golden and the cake passes the toothpick test.
8. Place tin on a wire rack to cool completely.
9. For the ganache, finely chop the white chocolate. Put the cream and tea bags in a small pan over a medium heat until the cream just starts to boil. Remove from the heat and add the chopped chocolate (if you use loose tea, strain first!). Leave for a minute to melt, then stir until smooth. Taste the ganache. You may need to squeeze the tea bags to make sure the flavour is released.
10. Leave the ganache to cool to room temperature. Stir periodically to keep it smooth.
11. Once the cake is totally cool, spread the ganache over the the top and leave to cool for at least half an hour, in the fridge or at room temperature, before removing from tin and slicing.