Monday, August 20, 2012

Spiced Blondies with Chai-Infused Ganache

Spiced Blondies with Chai Infused Ganache
If you've been reading my blog for long enough, then you know I'm a big fan of using tea in desserts (see here, here and here). I've had a few tea bags of chai mix sitting in my kitchen and decided that a white chocolate ganache infused with all those spices and tea would taste amazing. I was totally right. And then I spread a wonderfully thick layer of the this delicious ganache on top of a blondie, which I also added lots of similar spices to.
Spiced Blondies with Chai Infused Ganache
They might not be much to look at, but the flavour of these little squares really packs a punch. Think of biting into one of these fudgy, cakey squares and tasting the brown sugar, butter, cinnamon, cardamom, ginger, coriander seed, cloves and (my favourite) black pepper. I've been fascinated with using black pepper in sweet recipes, but this was the first time I really tested it out. I really, really love the way the pepper adds a little zing of flavour to this recipe. You wouldn't think it would work but it does, trust me. Just a word of warning, keep a close eye on your oven and don't let the blondies overcook like I did, I wish that mine were a lot less cooked through (still tasted awesome though).
Spiced Blondies with Chai Infused Ganache
Spiced Blondies with Chai-Infused Ganache
(adapted from Martha's Choc Chip Blondies, makes approx 16)
225g (2 sticks) salted butter, melted, plus more for pan (add 1/2 tsp salt to flour mixture if using unsalted butter)
275g (1 1/3 cup) packed light-brown sugar
2 large eggs
1 1/2 tsp pure vanilla extract or vanilla bean paste
2 US cups (250g) plain flour, (spooned and leveled)
1 1/2 tsp ground cinnamon
1 tsp freshly ground pepper
1 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground coriander seed
Pinch of freshly ground nutmeg

For the chai ganache:
2 tbsp chai tea mix (or two tea bags), I used T2 Chai
300ml (about 1 1/4 cups) pure/pouring cream (or heavy whipping cream in the US, min 35% fat unthickened)
400g (14 oz) good quality white chocolate, finely chopped.

Preheat oven to 180°C (350°F), Brush a 17x27cm slice/brownie tin (or an 8-inch square baking pan) with butter; line pan with a piece of baking paper, leaving a 2-inch overhang on two sides. Butter paper. Sift flour and ground spices together in a medium bowl and set aside. In a large bowl, whisk butter and sugar until smooth. Whisk in egg and vanilla. Add flour and spice mixture; stir together just until moistened (do not overmix). Transfer batter to prepared pan; smooth top. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set pan on a wire rack, and let cool completely.
Spiced Blondies with Chai Infused Ganache
Prepare the ganache. Place chopped chocolate in a heatproof mixing bowl. Place tea and cream in a medium saucepan and slowly bring to the boil. Remove from the heat when it just starts to boil. Pour over the chopped chocolate (strain to remove tea bits) and leave for 5 mins to allow chocolate to melt. Carefully whisk mixture until smooth (if there are still lumps, place the bowl over a pot of simmering water and stir until they are gone). Set aside to cool (or chill if you want to speed it up), until has returned to room temperature and is thickened but still spreadable, whisking every 5 mins or so to keep it smooth. Spread thickly over the top of blondies, smoothing with a spatula. Leave to set for at least half an hour. Using baking paper overhang, lift cake from pan and transfer to a cutting board; cut into 16 pieces. Can be stored in an airtight container for several days.
Spiced Blondies with Chai Infused Ganache
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39 comments:

  1. as soon as this popped up on my pinterest 30 seconds ago i scrambled over here to check it out. they remind me of my nanna's banana cake with cinnamon icing! xo

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  2. Oh my word. I want these. Now. They seem like the essence of fall. Great photos and recipe, as per usual!

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  3. omg these look absoulutely amazing! I don't see many people here in Singapore drink Chai tea but i recently tried it out with my new dolce gusto coffee machine and i am loving it! What a lovely blondie packed full with spices, definitely going to try it out once i get my hands on chai tea leaves! :D

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  4. This looks really yummy and easy to make!
    Thanks for sharing
    Marialuisa

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  5. these are perfectly awesome. i am a HUGE fan of chai-infused stuff. A brunch spot back in Chicago made a outta this world chai french toast, and I still can't stop thinking about it.

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  6. These look so delicious. Yum! x

    Kate {Modette}
    http://modetteblog.com

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  7. Looks so yummy!! Pinned them so I can make them in the Fall!

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  8. These look SO tasty! I love chai so will definitely be making these over the weekend :)

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  9. i know I will fall in love with these little squares of chaï heaven!!!! Love love your recipe!

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  10. Looks wonderful! Great for parties too. Thanks for sharing.

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  11. This recipe has my name all over it!
    Simple to make but I'm sure it tastes amazing. I look forward to checking your blog each week. Mondays are just not the same for me without a new post from you!

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  12. These have rainy winter day written ALL OVER THEM! and HEY! Its rainy and cold and wintery today! On the to do list.

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  13. wow - this is stunning. flawless. blondie heaven!
    xo
    http://allykayler.blogspot.ca/

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  14. These sound yummy -- I like the combination of tea and white chocolate -- cuts the sweetness of the chocolate.

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  15. This is pure brilliance! I've seen A LOT of blondie recipes, but nothing like this one...none that come close! I love chai spice and am excited to try your yummy-looking blondie!

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  16. Buh. I just want to lick that ganache off those photos. D:

    (what are the dimensions of the pan you used, if I may ask?)

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    Replies
    1. As per the recipe, 17x27cm slice tin

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    2. Buh. Sorry. I really was distracted by the photos!

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  17. I've never been much of a Blondies fan because they seem a bit uninteresting and uninspiring. Until this one! Oh my, I just know I would love these. I know I will be making these.

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  18. Not sure what you're talking about steph but the blondies look amazing!! Love the sound of that chai infused ganache on top. I admit, I had to look up what a blondie is. What a noob hey!

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  19. As usual, another great post! :D

    I'm also a fan of tea even in baking. I think it's a bit tricky to get a concentrated flavour. Usually I use unsalted butter and loose tea leaves. Melt the butter, add tea leaves, heat, strain the tea leaves and there you go.

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  20. those look so delicious ! :)

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  21. These sound awesome and photographed SO well. Beautiful work! I wouldn't have thought to combine and white chocolate and am so glad you did. Yum!

    PS: I've not forgotten the post I need to write. I have an idea, just need to execute :)

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  22. These sound heavenly. I love tea. Thanks for the inspiration.

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  23. Definitely making these! My work colleague loves chai, must make these for her

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  24. OMG these sound insanely delicious - thank you for sharing fabulous recipes!

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  25. The quantity of ingredients look like enough for a 9x13 pan, are these blondies just thicker than most, or are the supposed to be in a larger pan? Thanks!

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    Replies
    1. I made them in the tin I specified, they are slightly thicker than the original recipe

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  26. Hey, I'm very excited to make this recipe but I have a question about an ingredient.
    The recipe calls for 400g (0.9 oz) good quality white chocolate
    However, those amounts are not equivalent. How much white chocolate should I use? Is 400g correct? If so, around 14oz., right?

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  27. Whoops my bad, yes 400g/14oz, will fix that up now!

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  28. If I use tea bags for the ganache, do I just tear open the bags and empty the contents into the saucepan? (I'm kind of confused on that part.)

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    Replies
    1. I'd keep them in the tea bags so you don't have to strain the mixture afterwards. I was using loose leaf tea so I didn't have the option.

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  29. The ganache is lovely - I could eat it with a spoon. I tried the recipe as written, though, and there's way too much salt. I only buy unsalted butter, and added the recommended 2 tsps. The blondies (although the spice level is lovely) are inedible because they're so salty. Checking around the web shows the typical amount of salt to add if using unsalted butter instead of salted is 1/4 tsp per 1/2 cup - so 1/2 tsp for the recipe. I'll try again with the salt changed, because the smell during baking was divine.

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    Replies
    1. Sorry that was a typo in the recipe. It was meant to be 1/2tsp not 2, will update it now. Sorry about that.

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  30. Thanks a lot for this heavenly recipe. The blondies are incredibly delicious and I will dedicate them an own article on my blog.

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  31. These were amazing, and the ganache flavor was to die for. The only problem was the ganache was quite runny and didn't firm up much even though I left it sitting for at least an hour before I iced the blondies. I had to put them in the fridge but they were still soft. Any tips? The flavor was still great and these went down a treat :)

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    Replies
    1. Try reducing the amount of cream next time, should make it less runny.

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  32. these blondies are gorgeous- and rather christmassy too! Thanks for sharing the recipe

    http://thesugarlump.blogspot.co.uk/2012/12/chai-spiced-blondies.html

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