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A dirty chai latte, but make it into a dessert bar. Take the warm, spicy flavor of chai and bake it into a blondie-type bar, then top it with the bold richness of espresso glaze, and you have this easy, one-bowl recipe for Dirty Chai Bars.
These are the perfect cozy fall and winter dessert treat that’s great for any Christmas cookie exchange. They’re a cinch to put together and bake up beautifully chewy without being too dense. The espresso glaze on top seals the deal on these deliciously sweet rich bars with fragrant spice flavor.
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How to make
These Dirty Chai Blondies made with nice chai spices and finished with a quick espresso glaze for the ultimate cozy dessert. I found this recipe from King Arthur. Be sure to scroll down to the recipe card below for full ingredient amounts and instructions. I offer tips, tricks, and images in the post to help you get the best chai bars you can.
Make the bars
Prepare an 8-inch square pan by lining it with parchment paper and buttering the paper.
Next up, bloom the tea. Measure out a tablespoon of your favorite chai blend. I recommend using a very most strong robust and aromatic chai for these bars to get the most flavor out of them. Use your favorite brand, or try Flying Bird Cedarwood Chai (my favorite), Blue Lotus, Teatulia, Bigelow vanilla chai black tea, or Tazo. A caffeine-free herbal tea like Republic of Tea Pumpkin Pie Chai, will work, as will a decaf if you’re trying to watch your caffeine intake. You could even combine different brands of tea to get a unique custom flavor.
If the tea is loose leaf or has larger pieces, you’ll want to crush those down. Use a spice grinder, mortar and pestle, or using a plastic bag and a rolling pin to get a nice fine grind. Then place the tablespoon of tea in a microwave-safe bowl or large saucepan.
The tea will go into the bars. Don’t worry, I know it’s a little weird to add tea directly to the goodies, but after baking the bars you won’t even be able to tell that it’s tea. It just adds a nice flavor and some pretty little specs to the bars. Adding tea directly to baked goods is something I did in my chai cookies as well.
If the idea really bothers you or if your tea is in large pieces (like a loose leaf or whole spices), and you don’t want to crush the tea, you can also strain the butter/tea mixture after letting it steep for a little bit.
Add the butter to the tea and heat, covered in the microwave until just melted. Stir the mixture. Then add in the brown sugar, maple syrup, and vanilla until combined. Add the egg and whisk until the mixture is shiny and emulsified.
Add the flour, baking powder, and salt and whisk until smooth. Transfer the batter to the prepared pan and spread it evenly to the edges.
Bake until the center is set and a cake tester inserted into the center comes out clean. Remove the pan from the oven. If the edges are raised slightly, immediately use a spatula to gently press them flat. Let the bars cool in the pan for 30 minutes before using the parchment sling to transfer them to a wire rack to cool completely.
Make the glaze
Dissolve the espresso powder in a medium microwave-safe bowl by combining the milk, espresso powder, and salt. Heat in 10-second increments, stirring between each.
Add the confectioners’ sugar and stir until smooth. Pour the glaze over the cooled bars and spread it to the edges. Allow the glaze to set (about 3 to 4 hours for best results) before cutting and serving.
Dust with powdered sugar for a pretty presentation if desired.
Enjoy these chewy delicious bars all through the cooler months as a fun cozy treat.
Storage
Store any leftover dirty chai bars, in an airtight container at room temperature for several days.
For longer storage, these bars freeze beautifully. Place the bars in a freezer safe container for up to 2 months. Bars can be frozen glazed or unglazed. If frozen unglazed, allow bars to thaw fully before glazing.
Changes to the recipe
Easily make these bars gluten free with a GF 1:1 flour.
Spice up these chai bars based on how you like the drink. Try adding these ideas to the butter chai mixture.
- For spicier bars, add any combination of the following spices: ¼ cinnamon, ¼ teaspoon cardamom, 1/8 teaspoon black pepper, 1/8 teaspoon ground or fresh ginger, a pinch of cloves, even add another 2 teaspoons of your favorite chai spice blend.
- Want more coffee flavor in the bars? Add another teaspoon of espresso powder to the butter chai mixture.
The recipe is easily doubled, just bake it in a 9 x 13 pan for 25-30 minutes.
More chai recipes
I’m a big fan of chai, and have a few recipes featuring the flavor that you’ll love. Check out my Chai Concentrate, Dirty Chai Cocktail, and Chai Fudge. And if you like drinking chai, be sure to check out my post comparing different brands, even suggest new ones for me to try.
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Recipe
Dirty Chai Bars
Ingredients
Chai bars
- 5 to 6 bags chai-flavored black tea equaling 1 tablespoon of tea
- 8 tablespoons unsalted butter
- ¾ cup light brown sugar packed
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon table salt
Espresso glaze
- 4 teaspoons milk or cream of your choice
- ¾ teaspoon espresso powder
- pinch of table salt
- ¾ cup confectioners’ sugar
Instructions
- Preheat the oven to 350° F with a rack in the center. Line an 8-inch square pan with parchment paper and lightly butter or spray with non-stick cooking spray the parchment paper.
Prepare the tea
- Cut the bags of tea open and empty them into a small bowl. If using tea with larger pieces, grind or crush the tea (in a spice grinder, mortar and pestle, or using a plastic bag and a rolling pin) to achieve a finer consistency, with no large or woody pieces remaining. Measure out 1 tablespoon tea and place it in a microwave-safe bowl or large saucepan.5 to 6 bags chai-flavored black tea
Make the chai bars
- Add the butter to the tea and heat, covered in the microwave for 45 to 60 seconds on 50% power, until just melted. Or, place in a large saucepan on the stove over medium-low heat until just melted. Stir the tea into the melted butter.8 tablespoons unsalted butter
- Mix the brown sugar, maple syrup, and vanilla into the butter mixture until combined. Add the egg and whisk until the mixture is shiny and emulsified.¾ cup light brown sugar, ¼ cup pure maple syrup, 1 teaspoon vanilla extract, 1 large egg
- Add the flour, baking powder, and salt and whisk until smooth. Transfer the batter to the prepared pan and spread it evenly to the edges.1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon table salt
- Bake for 25 to 30 minutes, or until the center is set and a toothpick or sharp knife inserted into the center comes out clean. Remove the pan from the oven. If the edges are raised slightly, immediately use a spatula to gently press them flat. Let the bars cool in the pan for 30 minutes before using the parchment sling to transfer them to a wire rack to cool completely.
Make the espresso glaze
- In a medium microwave-safe bowl, combine the milk, espresso powder, and salt. Heat in 10-second increments, stirring between each, until the espresso powder is dissolved.4 teaspoons milk or cream of your choice, ¾ teaspoon espresso powder, pinch of table salt
- Add the confectioners’ sugar and stir until smooth. Pour the glaze over the cooled bars and spread it to the edges. Allow the glaze to set (about 3 to 4 hours for best results) before cutting and serving. Dust with powdered sugar for a pretty presentation if desired.¾ cup confectioners’ sugar
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
These are so good. I took them to a Christmas party and they were the first to disappear. Everyone loved them, and I hope you love them as well. Debi, author, Life Currents