Chai meets Gingerbread.
These bars, brought to us by Nika (who also shared the utterly delicious Red Curry Coconut Noodles), are the perfect addition to a steaming cup of coffee, cocoa, or tea. Curl up with your toes by the fire and savor a wonderful treat.
What really drew me to these Chai Gingerbread Bars was the unique list of ingredients. Real chai tea leaves. Fresh ginger. Whole wheat flour. The result is subtle flavors, a soft, chewy texture, and the perfect amount of sweetness.
First, gather your ingredients: whole wheat flour, cinnamon, allspice, chai tea, ground ginger, baking soda, butter, dark brown sugar, granulated sugar, eggs, vanilla, and fresh ginger.
Preheat your oven to 350° F. Grease a 13×9-inch pan with butter or cooking spray.
Grate about a tablespoon of ginger.
Cut open a bag a chai tea and pour the contents into a small bowl.
Whisk together the flour, cinnamon, allspice, ginger, chai tea leaves, and baking soda.
Place the butter and sugars in the bowl of a stand mixer.
Beat until soft.
Add the eggs, one at a time, beating well after each addition.
Add the ginger …
And the vanilla. Mix.
With the mixer on low, slowly add the flour and mix until blended.
Scoop the batter into your prepared pan.
Lightly grease with butter or spray with cooking spray an offset spatula. Spread the batter out evenly in the pan.
Sprinkle the top with more granulated sugar, if desired.
Bake in a preheated oven for 25 minutes. A toothpick should come out clean with a few moist crumbs clinging. If you can wait (I couldn’t), cool the bars completely before cutting.
Nika suggests that you chill the bars in the refrigerator. I really couldn’t wait that long. They were scrumptious at room temperature.
I don’t think I would change anything about this recipe. Perhaps I’ll try using more natural sweeteners next time. But the flavor is spot on.
Thank you, Nika, for sharing this lovely recipe with us.
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Description
Soft chewy gingerbread bars, with a bit of chai.
Ingredients
- 2 cups Whole Wheat Flour
- 1 teaspoon Cinnamon
- 1 teaspoon Allspice
- 1 teaspoon Chai Tea Leaves
- 1 teaspoon Ground Ginger
- ½ teaspoons Baking Soda
- 1 cup Butter, Softened
- 1 cup Dark Brown Sugar
- ½ cups White Sugar
- 2 whole Large Eggs
- 1 teaspoon Vanilla
- 1 Tablespoon Fresh Grated Ginger
Preparation Instructions
Preheat oven 350F. Spray a 9×13 baking pan.
In a bowl, put flour, all the spices, chai tea and baking soda. Mix together.
In your mixer, beat the butter with the sugars until soft. One at a time, add the eggs. Beat until they are combined. Mix in the vanilla and grated ginger. With the mixer on low, add the flour mixture. Blend until the flour is blended in.
Scoop the batter into the pan. Spread it around evenly over the bottom of the pan. With a greased spatula (sprayed with a bit of cooking spray, because the batter is pretty sticky!), smooth out the batter. Sprinkle the top with white sugar (totally optional). I have a feeling that you might be looking in the bottom of that pan and start thinking that it just doesn’t look like enough batter. It is. Trust me.
Bake for about 25 minutes. When you poke it with a toothpick, it should come out clean with a few moist crumbs. Cool completely before cutting. And, if you can wait, put it in the fridge and let the bars get cold. They are even better cold!
And of course, ENJOY!
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Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.
45 Comments
Comments are closed for this recipe.
Lemon Chiffon Cake on 1.7.2011
Instead of using chai tea bags, I just added the chai spices: 1 tsp. ground cardamon and 1/4 tsp. cloves. I omitted the 1 tsp. ground ginger since there is already 1 tablespoon fresh grated ginger. I also added 1/4 tsp. salt. To make it more gingerbread light, use 3/4 cup light brown sugar and 2 tablespoons light molasses.
Marcio on 12.22.2010
Sounds delicious… But how many cups of flour we need for this recipe?
Thank you.
vegqueen on 12.21.2010
Love these! Just made a first batch as gifts this weekend. They are a fresh new recipe I’d been looking for. The taste and texture are sublime. Thank you.
Sarah P on 12.17.2010
We loved them. I used white flour, because that is what I had. Couldn’t keep my kids out of them.
Erica Lea {Cooking for Seven} on 12.16.2010
Brook: I have never cooked with Splenda, so I’m not sure about the dryness. You could try using more butter or add some sour cream or yogurt. Experiment!
amanda: What kind of wheat flour did you use? It is best to use hard white or whole wheat pastry flour. “Regular” whole wheat flour is not the best for cakes, cookies, and bars.
Caroline: Mine turned out very soft as well. Perhaps if you chilled the bars as Nika suggested they would be firmer.
Caroline on 12.16.2010
Made these with white flour since I didn’t have whole wheat…the flavour is fantastic, but I ended up with more of a light cake than bars, not sure if it was because of the flour? (also only needed to cook 20 minutes, so could be that as well)
Anyways, going to put a glaze on them I think, will definitely have to give the recipe another try because the bars look awesome
amanda on 12.16.2010
Just so so – not sure what I did wrong. They were a little dry and not full of flavor.
Bummer -
Brook on 12.16.2010
I made them using the Splenda granulated sugar and Splenda brown sugar. They were really good flavor-wise but a little dry. Was that the Splenda? What should I have added? Yogurt? Something else?
Brenda on 12.15.2010
I just made them! They are delicious! I ground up a tsp. of loose masala chai. I left out fresh ginger because I didn’t have any.
Love them! Thank you!
Crystin Niscavits on 12.15.2010
made these last night. I always know something is delicious when my husbands second bite produces a louder, “MMmmm”…than the first. He loved them. The texture and flavor is so nice. they are not overpoweringly gingery or at all dry using the WW flour- which I love the flavor of. Plus, they look beautiful as well. Can’t wait to package some up for gifts. Thanks
Sara Reyes on 12.14.2010
Mmmmm… you had me at Chai! Will definitely have to try these soon!
Angela (Oh She Glows) on 12.14.2010
Your photography is stunning!
The bread looks so incredible and includes some of my fav flavours. I cant wait to try and make this (in a vegan version)…hope it works!
Kasey on 12.14.2010
Anybody know how/if these would work out with gluten free flour, i.e. rice flour? My sister LOVES chai but recently found out she can’t have gluten. I’d love to be able to make these for her for Christmas.
laura @ alittlebarefoot on 12.14.2010
i love the look of this recipe! definitely need to add this to the holiday baking list, which is ever-growing….
Corrie on 12.14.2010
I made these for my coffee break Bible study last week. They were a hit, with several people asking for the recipe. Thankfully there were enough left for me to enjoy them again the next day.
Amber on 12.14.2010
Made these last night – heavenly!
DessertForTwo on 12.14.2010
This is such an Erika recipe! Whole wheat flour + tea + yummy!
Ashley C on 12.14.2010
Made these yesterday afternoon…they are SO worth it!
Jan on 12.14.2010
All I have to say is wow! and lovely!
Ruthanna P on 12.14.2010
Made these last night. Really yummy!
Kristi Kirschner on 12.14.2010
Making these immediately! Chai is my favorite and now I can have it in more than just tea!
Serve at Once on 12.14.2010
Mmm these would be wonderful with a book and a cup of tea on a snowy night. Thanks, Erica; these look lovely.
flip on 12.13.2010
Licking my fingers now – yum! The first tasty kitchen recipe I’ve cooked and an absolute winner.
Thought I’d cook ‘em up for my colleges for work Christmas do. Am planning to package them in clear cellophane bags with cute ribbon and tags. Great pressie using cupboard ingredients making for economical and convenient deliciousness.
I managed to damage a chunk trying to get it out of the tin before it cooled. No point crying over crumbled chai bars, more for me to taste and luckily I have another batch in the oven.
I’ve played with the spice quantities, I prefer more fresh ginger and allspice and not so much cinnamon, half a teaspoon max as it’s a bit dominant for me. Thanks and Merry Christmas!
lisaskitchen on 12.13.2010
I will adopt any recipe submitted by the author of the Red Curry Noodles. They are an absolute staple in my house–and no matter how many times I make them, my husband tells me how incredibly yummy they are.
Erica Lea on 12.13.2010
Brook: What kind of sweeteners can your husband have?
Brynna on 12.13.2010
I found this recipe here last year. I tried them and ended up making them a couple more times before Christmas because they are soooooooo good. I brought one pan to work. They loved them. I made one pan for my parents. They loved them too. I made it for my family. They were gone in a minute!
Micki on 12.13.2010
I’m so glad to see you’ve highlighted these bars. I found them last year on Tasty Kitchen, and they’ve been a huge hit at home, work and Christmas parties. I, too, was attracted by the off-beat ingredients. I’ll be sending these to my daughter this year. Thanks!
Megan on 12.13.2010
I’m going to make these for a party Friday night! I think I’ll substitute one of the sticks of butter for a 1/2 cup of greek yogurt. YUM.
Brook on 12.13.2010
My husband would love these! Any suggestions on using other sweeteners (diabetic husband). I am tired of trying and failing or being sub-par in making him ‘sweets’. He really misses them.
Emily on 12.13.2010
My mother-in-law is coming for dinner tomorrow night and she LOVES chai tea – so this will be the perfect dessert!
Jessica A @ Ashes and Wine on 12.13.2010
These look absolutly wonderful! Nothing like a cup of chai on a cold day and these bars would go perfectly.
bakedinmaine on 12.13.2010
Wow!
Excellent recipe Erica!
I can’t wait to make some Chai Gingerbread bars!
Happy Holidays!
Lisa
xo
PS. I can’t wait to check out your blog!
Suzanne @ Window On The Prairie on 12.13.2010
Oh wouldn’t that be wonderful with a hot cup of tea after coming in from the cold? Mmmmm…..
Suzanne
Ree | The Pioneer Woman on 12.13.2010
What a GORGEOUS recipe, Nika. Thank you, Erica, for demonstrating it so scrumptiously. I can’t get these out of my head this morning…
Erica Lea on 12.13.2010
Tina: I’m sure you could use regular flour, but the whole wheat is very nice. Using molasses would probably be fine, but you may want to increase the amount of flour a little of compensate for the liquid.
Tina BoBina on 12.13.2010
…lol…or maybe some molasses??? just a thought…
Tina BoBina on 12.13.2010
I was wondering if I could just use regular flour instead of wheat? I hate to but something for a recipe that I’m only going to use like once…..seriously…
Heather (Heather's Dish) on 12.13.2010
i love that the tea is added to the mix and not just the spices…amazing!
plum7 on 12.13.2010
WOW …..this sounds yummy. Needed some fresh ideas for client boxes. I think I found one! Thanks.
Michelle GB on 12.13.2010
This looks delicious! I can’t wait to make these for the chai-aholics at work!
Jodie (allgoodinmommyhood.com) on 12.13.2010
Just posted chocolate chip brownie bars…must be in the air!
http://allgoodinmommyhood.blogspot.com/2010/12/chocolate-chip-cookies-chocolate-chip.html
These bars look delish! Will be added to my baking line up (which begins today!)
MOV on 12.13.2010
Can’t wait to try it! Looks “Gingertastic” or “Chai-licious” (wait–did I just coin TWO new words? that could be a record)
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http://mothersofbrothersblog.blogspot.com
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MOV
Tabitha (FromSingletoMarried) on 12.13.2010
mmm… spicy! Love ginger and mixed with Chai it’s got to be fantastic!
Estela @ Weekly Bite on 12.13.2010
What a creative idea! These sound amazing!
Jessica @ How Sweet It Is on 12.13.2010
Really, could there be a better combination?! These sound incredible.