Instructions

Preheat the oven to 350°F with a rack in the center. Line an 8" square pan with a parchment sling and lightly grease the parchment. 

To prepare the tea: Cut open all the bags of tea and empty them into a small bowl. If using tea with larger pieces, grind or crush the tea (in a spice grinder, mortar and pestle, or using a plastic bag and a rolling pin) to achieve a finer consistency, with no large or woody pieces remaining. Measure out 1 tablespoon (about 6g) and place it in a large saucepan or microwave-safe bowl.

To make the chai bars: Add the butter to the tea and heat over medium-low or microwave for 45 to 60 seconds, covered, on 50% power, until just melted. Whisk to distribute the tea in the melted butter. 

Whisk the brown sugar, syrup, and vanilla into the butter mixture until combined. Add the egg and whisk until the mixture is shiny and emulsified.
Substitute ingredients

Add the flour, baking powder, and salt and whisk until smooth. Transfer the batter to the prepared pan and spread it evenly to the edges. 

Bake for 25 to 30 minutes, or until the center is set and a toothpick or sharp knife inserted into the center comes out clean. Remove the bars from the oven. If the edges are raised slightly, immediately use a spatula to gently press them flat. Let the bars cool in the pan for 30 minutes before using the parchment sling to transfer them to a rack to cool completely.  

To make the espresso glaze: In a medium microwave-safe bowl, combine the milk, espresso powder, and salt. Heat in 10-second increments, stirring between each, until the espresso powder is dissolved. 

Add the confectioners’ sugar and stir until smooth. Pour the glaze over the cooled bars and spread it to the edges. Allow the glaze to set (3 to 4 hours for best results) before cutting and serving. 

Storage

Store any leftover dirty chai bars, covered, at room temperature for several days. Freeze unglazed bars for up to 2 months. If frozen, allow bars to thaw fully before glazing. Freezing the glazed bars is not recommended.