Preheat the oven to 350 degrees.
Set aside 1 tsp of chai spice blend. In a large mixing bowl, combine all of the dry ingredients and whisk until fully combined. Set aside.
In another large mixing bowl, combine all of the wet ingredients and whisk until the eggs are fully incorporated and all ingredients are fully combined.
Pour the wet ingredients into the dry ingredient bowl and use a rubber spatula to fold them together, until a batter is combined. Keep folding and stirring until there are no clumps.
Add the chocolate chips into the batter and fold in with a rubber spatula until evenly distributed throughout the batter.
Prepare a baking dish by lining it with parchment paper. Pour the batter into the prepared baking dish. With a rubber spatula, spread the batter so it is evenly thick in the pan.
Bake for 35-45 minutes, until the edges are crackled and golden brown and the center of the blondies is fully set. If you have a convection oven, these will probably finish closer to the 35 minute mark. Mine took 45 minutes in a regular oven with no air circulation.
While the blondies are baking, create the chai sugar topping. In a small mixing bowl, combine 1 tsp of chai spice blend and 2 1/2 tbsp of sugar for your chai sugar topping.
Once the blondies are done baking, sprinkle them with chai sugar. Let them rest for at least 10 minutes before slicing. Enjoy immediately or keep covered in the fridge for up to 5 days.