Tahini Blondies

By Danielle Oron
March 15, 2016
6 Comments


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

Ingredients

  • 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

Directions

  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!

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Reviews (6) Questions (0)

6 Comments

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.
 
LE B. March 16, 2016
WOW!! That cross-section photo looks terrific. I want some NOW!!