Chewy Chai Bars Recipe
Introduction
Chai bars are deliciously chewy blondies infused with warm spices like cinnamon, cardamom, and ginger. They feature a crisp chai sugar crust with a gooey center, making them a perfect treat for chai lovers and cookie fans alike.
Ingredients
- 1/2 teaspoon ground ginger
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup unsalted butter, melted
- 2 cups brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon reserved spice mixture (from above)
- 1/4 cup granulated sugar
- 1 tablespoon unsalted butter, melted
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line an 8×8″ pan with parchment paper or foil to prevent sticking.
- Step 2: Combine all the spices (ginger, cardamom, black pepper, cloves, cinnamon) together in a small bowl and set aside.
- Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and all but 1 teaspoon of the spice mixture (reserve this for topping).
- Step 4: In a separate large bowl, whisk the melted butter, brown sugar, eggs, and vanilla extract until smooth.
- Step 5: Stir the dry ingredients into the wet ingredients until just combined and no streaks of flour remain.
- Step 6: Pour the batter into the prepared pan and spread it evenly.
- Step 7: Bake for about 25 minutes. Start checking at 25 minutes — the bars should be baked but still soft in the center. It’s okay if wet crumbs stick to a toothpick.
- Step 8: While the bars are warm, melt 1 tablespoon of butter. Stir the granulated sugar and the reserved teaspoon of spice mixture into the melted butter, then brush this chai sugar topping over the bars.
- Step 9: Allow the bars to cool completely before slicing and serving.
Tips & Variations
- For a nutty crunch, fold in 1/2 cup chopped toasted almonds or walnuts before baking.
- Use light or dark brown sugar depending on your preferred depth of flavor.
- If you prefer a milder spice, reduce the black pepper slightly.
- These bars can be cut into smaller squares for bite-sized treats perfect for serving at gatherings.
Storage
Store the chai bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to one week. To reheat, warm gently in the microwave for 10–15 seconds to restore some softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different pan size?
An 8×8″ pan works best for the right thickness and baking time. If using a different size, adjust the baking time accordingly and check for doneness earlier or later.
Can I make these bars gluten-free?
Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture may vary slightly but the flavor will remain delicious.
PrintChewy Chai Bars Recipe
These Chewy Chai Bars are spiced blondies baked in an 8×8″ pan with a gooey, soft center and a crisp chai sugar crust. Infused with warm and aromatic spices like ginger, cardamom, black pepper, cloves, and cinnamon, these bars deliver the perfect fusion of chai flavor and chewy texture. Ideal as a cozy treat with tea or coffee, they offer a delightful balance between spicy and sweet in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 bars 1x
- Category: Cookies and Bars
- Method: Baking
- Cuisine: American
Ingredients
Spice Mix
- 1/2 teaspoon ground ginger
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Wet Ingredients
- 2/3 cup unsalted butter, melted
- 2 cups brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
Topping
- 1 reserved teaspoon of the spice mixture from above
- 1/4 cup granulated sugar
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or foil to prevent sticking.
- Mix Spices: Combine all the spices (ginger, cardamom, black pepper, cloves, cinnamon) together in a small bowl, set aside, reserving 1 teaspoon of this mixture for the topping later.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and the majority of the spice mix, leaving out the reserved teaspoon.
- Mix Wet Ingredients: In a separate large bowl, whisk the melted butter, brown sugar, eggs, and vanilla extract until smooth and fully combined.
- Combine Wet and Dry: Gradually stir the dry ingredients into the wet ingredients until there are no streaks of flour remaining and the batter is fully incorporated.
- Fill Pan and Bake: Pour the batter into the prepared pan and spread evenly. Bake for about 25 minutes, starting to check at the 25-minute mark. The bars should be baked but remain soft in the center; a toothpick inserted will come out with wet crumbs.
- Prepare Topping: While the bars are still warm, melt the tablespoon of butter, then stir in the granulated sugar and the reserved teaspoon of spice mixture.
- Apply Topping and Cool: Brush the spiced sugar butter evenly over the warm bars to form a crisp chai sugar crust. Allow the bars to cool completely in the pan.
- Slice and Serve: Once cool, remove the bars from the pan, slice them into squares, and enjoy.
Notes
- The bars are best stored in an airtight container at room temperature for up to 3 days.
- For a stronger chai flavor, you can increase the spices slightly but be careful not to overpower the sweetness.
- Using fresh ground spices will greatly enhance the flavor profile of these bars.
- To make cutting easier, chill the bars briefly in the fridge before slicing.
- These bars can be served warm or at room temperature for a chewy texture and crisp topping.
Keywords: chai bars, spiced blondies, chewy chai bars, chai cookie bars, chai dessert, chai spice blondies
