The Bathonian Bakes... Blondies with Henny and Joe's Chocolate Chai Syrup!
I first sampled Henny and Joe's award winning 'Masala Chai' syrup around this time last year, at the Taste of Bath launch night, which took place at the Electric Bear Brewery in Bath. Henny and Joe's are a Bath-based company who create a unique chai syrup which is naturally free from caffeine, artificial preservatives, colourings and additives. Their delicious 'Masala Chai' and 'Chocolate Chai' syrups are supplied to independent restaurants, cafés and shops across the South West.
Henny and Joe's chai syrups can be added to teas, lattes, cocktails, and even sweet treats such as cupcakes, ice creams or cheesecakes! They recently got in touch to ask if I would like to sample their Chocolate Chai and put it to the test with a homemade recipe. I was certainly up for the challenge, so eagerly buried my brows into cookbooks, excitedly searching for the perfect recipe to showcase their fabulous product. I soon stumbled across a great recipe for 'Blondies,' which I admittedly sourced from The Guardian online! I have altered the basic recipe to make some delicious 'Chocolate Chai Blondies.'
If you have ever stumbled across my blog before and browsed any of my recipes, you may notice that today I am doing things slightly differently. Rather than document each stage of the baking process with photos, I thought I would create a short video of 'The Bathonian Bakes.' So, here it goes... I hope you like it! Let me know in the comments section below!
For my homemade blondies, you will need:
225g plain flour
225g dark brown sugar
5 tbsp Henny and Joe's Chocolate Chai Syrup
100g white chocolate chunks
50g milk chocolate chunks
1 tsp baking powder
Pinch of salt
Preheat the oven to 200 degrees.
Melt the butter (keep swirling with a wooden spoon) in a saucepan over a low to medium heat until you have a golden, glossy liquid. Now set this aside to cool.
Next up - in a mixing bowl add the plain flour, 1 tsp of baking powder and pinch of salt.
In a separate bowl containing the cooled melted butter, stir in the dark brown sugar until you have a smooth, dark amber consistency. To that, crack in two eggs and 5 tbsp of Henny and Joe's Chocolate Chai Syrup. You may want to add a tbsp less or more of the syrup, depending on how subtle or strong you would like the chai flavours to taste once the blondies are baked.
Gently fold the wet ingredients into the flour, along with the white and milk chocolate chunks.
Spoon the thick mixture into a pre-prepared baking tin and bake for 22 to 25 minutes.
Once your blondies are ready, they should be gorgeously golden brown and appear cracked on the surface. Don't panic if the centres are still slightly sticky and gooey, but do pop them back in the oven for 2 to 3 minutes if they are runny and the mixture is oozing out onto your knife.
Serve warm with a generous helping of ice cream. I'd say Henny and Joe's homemade Chai Infused Ice Cream would do just the trick!
The verdict? Adding the Chocolate Chai Syrup to the blondies made them taste decadent and delicious!
Many thanks to Henny and Joe's for kindly gifting me a bottle of the Chocolate Chai Syrup. I think I may just go and treat myself to a yummy homemade chai latte as I reach the end of this post! Alas, the blondies were consumed in a heartbeat, so I will certainly be making some more!
If you would like to shop for Henny and Joe's chai syrups, you can do so here. Over on their website, you will also be able to find out where the bottles are stocked across the South West.