These are one of our favorites. They aren’t fancy or impressive, and yet, people ask me to make these all. the. time. Think chai tea latte meets a blondie. These were inspired by, and adapted from, this recipe on Tasty Kitchen.

-2 c whole wheat flour
-1 1/2 tsp cinnamon
-1 tsp allspice
-the leaves from 2 chai tea bags (I like Tazo)
-2 tsp ginger
-1/4 tsp cloves
-1/4 tsp nutmeg
-1/2 tsp baking soda
-1 c butter, room temperature
-1 c brown sugar
-1/2 c plus 1 Tbsp white sugar, divided use
-2 eggs
-1 tsp vanilla

In a medium bowl, combine flour through baking soda and stir with a whisk.

Using a mixer, beat the butter and sugars together until creamed (3-6 minutes). Add the eggs, one at a time, mixing after each. Mix in the vanilla. Stir in the flour mixture.

Spread the batter into a greased 13×9 pan. Sprinkle the top with an 1 Tbsp white sugar.

Bake at 350 for about 25 minutes. Serve at room temperature, or we like them cold, stored in the fridge.