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Baking recipe · from the recipe book

Brown Butter Chai-Spiced Blondies

Chewy, caramel-rich blondies with nutty brown butter and a warm hit of cinnamon, cardamom, ginger and cloves, with crackly tops and soft centers.

Brown Butter Chai-Spiced Blondies

Ingredients

  • ⅔ cup140 gUnsalted buttercut into pieces
  • 1 cup packed200 gBrown sugarpacked
  • ¼ cup50 gGranulated sugar
  • 2 large100 gEggsroom temperature
  • 2 tsp8 gVanilla extract
  • 1½ cups190 gAll-purpose flour
  • 2¼ tsp6 gGround cinnamon
  • 1 tsp2 gGround cardamom
  • 1⅛ tsp2 gGround ginger
  • ¼ tsp0.5 gGround cloves
  • ¾ tsp3 gBaking powder
  • ½ tsp3 gSalt
  • ¾ tsp3 gCanola oilfor greasing the pan

Steps

  1. Preheat the oven to 350°F (175°C). Brush an 8-inch square pan with the canola oil and line it with parchment, leaving an overhang.
  2. Melt the butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with golden-brown bits, 5 to 7 minutes. Pour it into a large bowl, scraping in the bits, and cool 10 minutes.
  3. In a separate bowl, whisk the flour, cinnamon, cardamom, ground ginger, cloves, baking powder and salt to make the flour-spice mixture.
  4. Whisk the brown sugar and the granulated sugar into the cooled brown butter until glossy.
  5. Whisk the eggs into the sugar-butter mixture one at a time, then whisk in the vanilla, beating 1 minute until thick.
  6. Fold the flour-spice mixture into the butter mixture just until no dry streaks remain. Spread the batter evenly in the pan.
  7. Bake 24 to 28 minutes, until the top is golden and crackly and a toothpick in the center comes out clean or with a few moist crumbs.
  8. Cool in the pan on a rack for at least 1 hour, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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