Imagine sinking your teeth into a decadent, perfectly golden blondie that marries the warm, aromatic spices of chai with the tropical sweetness of coconut. These Salted Coconut Chai Blondies are not just a dessert; they're a culinary adventure that transforms an ordinary afternoon into an extraordinary moment of pure indulgence. With a delicate balance of sweet, spicy, and salty flavors, these blondies are about to become your new obsession that will have everyone begging for the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup coconut sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 1 teaspoon chai spice blend
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, whisk together melted butter and coconut sugar until smooth and well combined. The mixture should look glossy and slightly lighter in color.
- Add eggs one at a time, whisking thoroughly after each addition. Incorporate vanilla extract and mix until the batter is uniform and slightly frothy.
- In a separate bowl, sift together all-purpose flour, baking powder, salt, and chai spice blend. This ensures even distribution of dry ingredients and prevents lumps.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can make the blondies tough.
- Fold in shredded coconut, distributing it evenly throughout the batter.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Sprinkle a small pinch of flaky sea salt over the surface of the batter for an extra flavor dimension.
- Bake in the preheated oven for 22-25 minutes. The blondies are done when the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10-15 minutes. Then, using the parchment paper overhang, lift the blondies out and transfer to a wire rack to cool completely.
- Once cooled, cut into 12 equal squares. For clean cuts, use a sharp knife and wipe the blade between each cut.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Temperature Matters: Ensure your butter and eggs are at room temperature for the smoothest batter possible.
- Don't Overmix: Gently fold the dry ingredients into the wet ingredients just until combined. Overmixing can lead to tough, dense blondies.
- Use Fresh Spices: For the most vibrant chai flavor, use a fresh chai spice blend or make your own by combining ground cinnamon, cardamom, ginger, and a pinch of black pepper.
- Check for Doneness: The key to perfect blondies is to remove them from the oven when a toothpick comes out with a few moist crumbs. This ensures a soft, chewy texture.
- Cooling is Crucial: Allow the blondies to cool completely before cutting to help them set and make clean, precise cuts.
- Storage Hack: For maximum freshness, store in an airtight container and separate layers with parchment paper to prevent sticking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 55mg
