Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 3/4 cup (150g) packed brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tbsp (6g) loose-leaf chai tea blend
  • 1 tbsp (6g) instant espresso powder
  • 1 tsp (5g) ground cinnamon
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 cup (120g) powdered sugar
  • 1 tbsp (15ml) strong brewed espresso
  • 1 tbsp (15ml) heavy cream
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a small saucepan over low heat, melt the butter and stir in the chai tea blend and instant espresso powder. Heat for 2 minutes, stirring constantly, then remove from heat and cool slightly.
  3. In a medium bowl, whisk together the melted spiced butter and brown sugar until smooth.
  4. Beat in the egg and vanilla extract until the mixture is glossy and well-combined.
  5. Fold in the flour, cinnamon, baking powder, and salt using a spatula, stirring just until no streaks of flour remain.
  6. Spread the batter evenly into the prepared pan and bake for 25 minutes.
  7. Whisk together powdered sugar, brewed espresso, heavy cream, and vanilla extract to create the glaze.
  8. Pour the glaze over the baked bars and spread evenly before cutting into 12 pieces.