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Baking recipe · from the recipe book

Brown Butter Chai-Spiced Chocolate Chip Blondies

Chewy, caramel-rich blondies with nutty brown butter, a warm hum of cinnamon, cardamom and ginger, and melty pockets of chocolate.

Brown Butter Chai-Spiced Chocolate Chip Blondies

Ingredients

  • ½ cup113 gUnsalted buttercut into pieces
  • 1 cup packed200 gBrown sugarpacked
  • 1 large50 gEggsroom temperature
  • 1½ tsp6 gVanilla extract
  • 1¼ cups150 gAll-purpose flour
  • 1½ tsp4 gGround cinnamon
  • 1 tsp2 gGround cardamom
  • 1⅛ tsp2 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ¾ tsp3 gBaking powder
  • ¼ tsp2 gSalt
  • ¾ cup130 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang on two sides.
  2. Melt the butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with golden-brown flecks, 5 to 6 minutes. Pour it into a large bowl, scraping in the browned bits, and cool 10 minutes.
  3. Whisk the brown sugar into the warm brown butter until glossy, then whisk in the egg and vanilla until smooth and thick.
  4. In a separate bowl, whisk together the flour, cinnamon, cardamom, ground ginger, nutmeg, baking powder and salt to make the spiced flour mix.
  5. Fold the spiced flour mix into the butter mixture with a spatula until just combined.
  6. Fold in about three-quarters of the chocolate chips. Spread the batter evenly in the pan and scatter the remaining quarter of the chocolate chips over the top.
  7. Bake 24 to 28 minutes, until the edges are golden 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 45 minutes, 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. Some brands contain soy.

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

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