This white chocolate chai brownie bar cookie brings together oats, chai spices and white chocolate in one decadent dessert!
Fall is officially arriving in a couple of days and I can’t think of a better spice blend to be adding to all the cookies and dessert recipes; chai. Chai spice mix has a sweet and spicy flavor profile and is perfectly paired with white chocolate for these brownie bars!
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what are white chocolate chai brownies?
I debated on whether to call this recipe brownies or a bar cookie; they are a three layer dessert. The base is a buttery and spicy oatmeal cookie, the center is a soft and fudgy white chocolate brownie and the top is a velvety chai white chocolate layer. They are dangerously delicious!
what exactly is chai?
Chai is a tea, typically a black tea made with milk, water and a blend of spices. Chai originated in India and has become a popular drink in America. If you Google chai spice mix recipes, you will find that many different variations of the spice blend exist. Cardamom is the most common ingredient followed by other spices including cinnamon, cloves, ginger and pepper. For this recipe, we are only using the spices, not actual tea.
What spices do I need for this recipe?
- all spice
let’s bake these white chocolate chai brownies!
Next, whisk together the quick oats, flour, brown sugar, baking soda and chai spice.
Stir in the melted butter. Press the oat mixture into the bottom of the prepared baking pan. Bake for 10 minutes.
While the oat bottom layer is baking, prepare the white chocolate brownie batter. Using a high quality white chocolate bar is going to give you the best flavor and results in this recipe.
Once the oat layer has baked for 10 minutes, remove it from the oven and pour the white chocolate brownie batter over the top and bake for another 25 minutes. Then allow the bars to cool completely before adding the white chocolate topping.
how to make the white chocolate chai topping
Start by melting the white chocolate and butter together in a small saucepan over low heat. Once the two have melted together, add in the powdered sugar, chai spice mix and vanilla. The mixture becomes very clumpy and thick at this stage. Next add in hot water and mix until you have a smooth white chocolate sauce.
Pour the white chocolate chai mixture over the cooled brownie layer and allow it to cool and set completely. This can take a couple of hours. Once the layer has set, lift the bars out of the pan using the edges of the parchment paper and cut to your desired size bars.
how to store these white chocolate chai brownies
This three layer bar cookie can be stored in an airtight container at room temperature for 5-7 days. I haven’t tested freezing them (we eat them too fast!), but my gut says that they would freeze fine.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these White Chocolate Chai Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more bar cookie recipes to explore ~
- Banana Pecan Bars
- Butterscotch Mixed Nut Bars
- Double Chocolate Oat Bottom Brownies
- Pumpkin Caramel Spice Bars
- Salted Caramel Espresso Bars
If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review and a star rating. I read every comment, and I LOVE hearing from you!
Chai spice mix recipe
- 1/2 teaspoon all spice
- 1/2 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 ½ teaspoons ginger
- 1/2 teaspoon nutmeg
- 1 cup quick oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons chai spice
- 6 tablespoons unsalted butter, melted
White Chocolate Brownie layer
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- 1 ounce chocolate (semi-sweet or milk), melted and cooled
- 1 large egg
- 1 large egg yolk
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
White chocolate chai fudge layer
- 1 ounce white chocolate
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- 1 teaspoon chai spice
- 1 teaspoon vanilla
- 2 tablespoons hot water
- Preheat oven to 350°F
- In a small bowl, combine the all spice, cardamom, cinnamon, cloves and ginger. The recipe will yield about 4½ teaspoons of chai spice mix; you will use 2½ teaspoons in this recipe.
- In a medium bowl mix quick oats, flour, brown sugar, baking soda and chai spice. Stir in the melted butter until combined. Press the oat mixture into the bottom of a parchment lined 9x9 baking pan. Bake for 10 minutes.
- Prepare the white chocolate brownie layer - In a small bowl, whisk the flour, baking powder and salt together. In another bowl or measuring cup, mix the milk and vanilla.
- In medium bowl, whisk the sugar, melted butter, melted chocolate, large egg and large egg yolk. Whisk until well combined. Then whisk in half of the flour mixture, followed by the milk/vanilla, and the final half of the flour. Pour over the baked oat layer and bake another 25 minutes. Allow to cool completely before adding the white chocolate chai topping.
- Once cool, prepare the white chocolate chai layer. In a small sauce pan over low heat, melt the white chocolate and butter, stirring constantly. Once melted, add in the powdered sugar, chai spice and vanilla. The mixture becomes very thick and clumpy at this point. Blend in 2 tablespoons of hot water and stir until the mixture is smooth. Pour over the cooled brownie layer and allow to set completely. This can take several hours.
- Cut bars into the desired size and enjoy!
Store bars in an airtight container for up to five days at room temperature.
Amount Per Serving: Calories: 215Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 89mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 3g
The nutrition information is an estimate and may not be entirely accurate.