If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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