Chai Blondies (Vegan)
These blondies check all the boxes - they are sweet, moist, full of warm spices and super easy to make. Give these egg-free and dairy-free sweet treats a try, you won't be sorry.
Ingredients
- 2½ cups/300 grams all purpose flour
- ¼ heaping tsp baking powder
- 1 cup/ 200 grams cane sugar
- ¾ cup/ 150 grams coconut sugar
- 2½ sticks/ 282 grams plant based butter with salt - melted
- 10 tbsp/ 150 grams plant based yogurt (plain or vanilla will work) (room temperature)
- 1 tbsp + 1 tsp vanilla extract
- 1 tbsp + 1 tsp chai spice mix
Chai spice mix
- 1½ tsp ginger
- 1½ tsp cardamom
- ¾ tsp cinnamon
- ¾ tsp nutmeg
- ¼ +⅛ tsp cloves
Glaze
- 6 tbsp powdered sugar
- 1 tbsp water
- 1¼ tsp chai spice mix
Instructions
- Preheat oven to 350℉ and prepare a 9x9 pan by lining it with parchment paper
- In a small bowl combine all the spices in the chai spice mix (see above) and set aside - this will be used for the blondie as well as the glaze.
- In a small bowl combine the flour, baking powder and 1 tablespoon + 1 teaspoon of the chai spice mix, whisk until combined and set aside.
- Melt the butter (this can be done on the stovetop or in the microwave). Add the melted butter to a large bowl with both sugars and whisk them together for 1 minute. Add the room temperature yogurt and vanilla to the butter mixture and whisk for another minute.
- Add the flour mixture to the wet ingredients and fold in until well combined. Pour the batter into the prepared pan and bake for 30 - 35 minutes or until a toothpick comes out clean. Remove from the oven, let cool in the pan for 20 to 30 minutes and transfer to a cooling rack.
- While the blondies are cooling, the glaze can be made. In a small bowl combine the powdered sugar, water and chai spice mix (see above), whisk until combined and smooth. Once the blondies are completely cool, pour the glaze over the top of the blondies and spread with an off set spatula or the back of a spoon.Store them in an air-tight container. They should stay fresh 3 to 5 days.