Make Ahead

Tahini Blondies

March 15, 2016
6 Ratings
Photo by Danielle Oron
  • Makes 8" x 8" pan
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

What You'll Need
  • 1 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter, melted
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla bean paste (or extract)
  • 1 cup sesame paste (tahini)
  • black sesame seeds
  • sesame seeds
  • Maldon salt
  1. 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.
  2. In a large bowl, sift the flour and combine with the salt.
  3. In a separate bowl, whisk together the melted butter, sugar and brown sugar.
  4. Add the eggs and whisk until homogenous.
  5. Add the vanilla bean paste and tahini paste and mix again until combined.
  6. Pour the wet mixture into the flour mixture and fold until combined.
  7. Pour the batter into the prepared pan. Spread evenly.
  8. Garnish with black and white sesame seeds.
  9. 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!
  10. Garnish with Maldon Sea Salt and cut into 16 pieces. Enjoy!

See what other Food52ers are saying.

  • Xocolatl
  • Anabel
  • LeBec Fin
    LeBec Fin
  • m.sharpe

7 Reviews

m.sharpe November 21, 2018
these were a miss for me and even when the house smelled yummy and they were cut up on a serving plate, my boyfriend declined to try one when he got home. even though they look exactly like the photos in the recipe, they don't look as appetizing IRL. i reduced the sugar as well 1/2 brown + 1/2 white - my bake was uneven, i'm not sure if it's supposed to be like that or not but some squares towards the center are chewy (less done) and the outside pieces are very dry .. almost like halva. i don't prefer one over the other. i also added chocolate chips and substituted 1/2 cup of the flour with whole wheat. the batter was prob the best part of this experience but sadly i think these blondies are going to go to waste
Cy October 6, 2018
I also used 1/2 brown and 1/2 white sugar
Cy October 6, 2018
These are delicious! Yes, the temp needs to be 350, they didn’t bake properly at the lower temp. I added chocolate chips, blondies need to have some chips. I wouldn’t be opposed to butterscotch or peanut butter chips either. It’s a mystery, but some people don’t care for chocolate:)
Xocolatl February 22, 2017
I made these, skipping the sesame seeds on top and adding butterscotch chips. Following my usual baking rule, I subtracted 1/3 of the sugar. (I read somewhere that you can subtract that much without affecting the texture of a recipe). They were rich and flavorful. I did use flavorful tahini, and I think that makes a difference. They would probably taste better with dark chocolate chips/chunks, but these were for a non-chocolate crowd. I followed Anabel's suggestion to bake at 350 and that seemed to work well with a bake time of about 22 minutes.
Robin October 25, 2016
I think it should be 8T butter?
Anabel April 4, 2016
These blondies are so great! The first time I made them the center took an extremely long time to cook, so the second time I increased the temperature to 350 and cooked for 25-30 minutes. I also added 1/2 cup semi-sweet chocolate chips. My new favorite blondie recipe.
LeBec F. March 16, 2016
WOW!! That cross-section photo looks terrific. I want some NOW!!