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Author Notes: I don't mean to open up a heated conversation about this but, blondies are so much better than brownies. I said it! They're like chocolate chip cookie bars... gooey, soft, preferably warm... These blondies are made with lots of sesame paste (tahini) which give them a distinctive deep nutty flavor. —Danielle Oron
Makes 8" x 8" pan
cups all purpose flour
tablespoons unsalted butter, melted
cup brown sugar
teaspoon vanilla bean paste (or extract)
cup sesame paste (tahini)
black sesame seeds
- Pre-heat oven to 325˚F. Prepare an 8″x8″ pan by spraying with cooking spray and lining it with parchment. Leave an over-hang for easy removal.
- In a large bowl, sift the flour and combine with the salt.
- In a separate bowl, whisk together the melted butter, sugar and brown sugar.
- Add the eggs and whisk until homogenous.
- Add the vanilla bean paste and tahini paste and mix again until combined.
- Pour the wet mixture into the flour mixture and fold until combined.
- Pour the batter into the prepared pan. Spread evenly.
- Garnish with black and white sesame seeds.
- Transfer the pan into the oven and bake for 22-23 minutes for a very gooey blondie or 26-28 for one that is more baked through. Allow to cool!
- Garnish with Maldon Sea Salt and cut into 16 pieces. Enjoy!
- This recipe was entered in the contest for Your Best Recipe with Sesame