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