Why You’ll Love This Recipe
Mini Chai-Spiced Blondies are rich, fragrant, and offer a delightful balance of sweet and spice. Their soft, chewy texture is complemented by the bold chai flavors, making them a standout at any dessert table. They’re made in one bowl, bake quickly, and are ideal for sharing or gifting during the colder months. Plus, their mini size means you can enjoy more than one without guilt.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground cardamom
- Ground ginger
- Ground cloves
- Ground nutmeg
- Unsalted butter, melted
- Brown sugar
- Egg
- Vanilla extract
- Optional: white chocolate chips or chopped nuts
Directions
- Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line with mini paper liners.
- In a bowl, whisk together the flour, baking powder, salt, and all the spices (cinnamon, cardamom, ginger, cloves, nutmeg).
- In a separate large bowl, combine the melted butter and brown sugar. Stir until smooth.
- Add the egg and vanilla extract to the sugar mixture and mix until fully incorporated.
- Gradually stir the dry ingredients into the wet mixture, mixing until just combined.
- Fold in white chocolate chips or chopped nuts if using.
- Spoon the batter into the prepared mini muffin cups, filling each about ¾ full.
- Bake for 10–12 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 24 mini blondies.
Prep time: 10 minutes
Bake time: 12 minutes
Total time: 22 minutes
Variations
- Maple Chai Blondies: Replace half the brown sugar with maple syrup for added depth.
- Iced Chai Blondies: Drizzle with a spiced glaze made from powdered sugar and chai tea concentrate.
- Chai Latte Version: Add 1–2 teaspoons of instant espresso powder to the batter.
- Gluten-Free Option: Use a 1:1 gluten-free flour substitute.
- Vegan Version: Replace the egg with a flax egg and use plant-based butter.
- Nutty Crunch: Add toasted pecans or walnuts for extra texture.
Storage/Reheating
Store mini blondies in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 7 days for extended freshness.
To freeze, place cooled blondies in a single layer in a freezer-safe container and freeze for up to 2 months.
To reheat, microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes.
FAQs
What does chai spice include?
Chai spice typically includes cinnamon, cardamom, ginger, cloves, and nutmeg.
Can I use a premade chai spice mix?
Yes, use about 1½ to 2 teaspoons in place of the individual spices.
Do I need to use white chocolate chips?
No, they’re optional, but they complement the spices beautifully.
Can I double the recipe?
Yes, just use two mini muffin pans or bake in batches.
Can I make these in a regular pan?
Yes, bake in an 8×8-inch pan for 20–25 minutes and slice into small squares.
How do I know when they’re done?
The tops should be set and a toothpick should come out with a few moist crumbs.
Can I use granulated sugar?
Brown sugar is preferred for moisture and flavor, but you can use half granulated if needed.
Are these very spicy?
They’re warmly spiced but not hot. Adjust spices to your taste preference.
Do they need to be frosted?
No, but a drizzle of glaze or powdered sugar on top adds a nice finishing touch.
Can I serve them cold?
Yes, they’re delicious at room temperature or chilled.
Conclusion
Mini Chai-Spiced Blondies bring all the warmth and comfort of a chai latte into a tender, chewy bite-sized dessert. With their aromatic spices and buttery base, they’re a perfect companion to a cup of tea or coffee and a delightful treat to share during the cooler months. Simple, spiced, and satisfying—these mini blondies are sure to become a seasonal staple.
PrintMini Chai-Spiced Blondies
Mini Chai-Spiced Blondies are chewy, buttery bite-sized bars infused with warm chai spices like cinnamon, cardamom, ginger, and cloves. Perfectly spiced and soft, they’re a cozy fall treat ideal for sharing, gifting, or enjoying with tea or coffee.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 mini blondies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/3 cup white chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin or line with paper liners.
- In a small bowl, whisk together flour, baking powder, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
- In a large bowl, mix melted butter and brown sugar until smooth.
- Stir in egg and vanilla extract until fully combined.
- Add dry ingredients to the wet mixture and stir just until combined.
- Fold in white chocolate chips or nuts, if using.
- Spoon batter into prepared muffin cups, filling each about 3/4 full.
- Bake for 10–12 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overbake—blondies should remain soft and chewy in the center.
- Use a chai spice blend if you prefer to skip measuring individual spices.
- These pair wonderfully with hot tea or coffee for a cozy snack.
- To freeze, wrap tightly and store in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 mini blondie
- Calories: 110
- Sugar: 9g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
