Dirty Chai Blondies

1 . Stage

Preheat oven to 325° and spray a 13"x9" pan with cooking spray. Line pan with parchment, leaving a 2" overhang on 2 opposite long sides.

2 . Stage

In a small bowl, whisk cinnamon, cardamom, ginger, pepper, and cloves. Transfer 1 tablespoon spice mix to a medium bowl. Add flour, baking powder, and salt and whisk to combine.

3 . Stage

In a large bowl, mix brown sugar and butter with a wooden spoon until fluffy. Add eggs and vanilla and mix until smooth. Add one-third of flour mixture and stir until combined. Repeat with remaining flour mixture. Pour batter into prepared pan, spreading to corners of pan.

4 . Stage

In a small bowl, stir caramel, espresso powder, and 1/2 teaspoon spice mix until smooth. Dollop caramel mixture over blondie mixture. Using a toothpick or tip of a knife, swirl caramel mixture into blondie mixture.

5 . Stage

Bake blondies until center is no longer moist, 42 to 45 minutes.

6 . Stage

Meanwhile, place tea bags in a mug or heatproof bowl and pour 8 ounces boiling water over. Let steep 30 minutes.

7 . Stage

In small bowl, whisk confectioners' sugar, 2 tablespoons tea, and remaining 1/2 teaspoon spice mix until smooth.

8 . Stage

Let blondies cool in pan 10 minutes. Drizzle with chai glaze. Using parchment overhang, lift blondies from pan, transfer to a cutting board, and cut into squares.