Bloom

Chewy Tahini Blondies Recipe
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 16 blondies
To make these tahini blondies dairy-free, replace the butter with a 1/2 cup olive oil or vegetable oil, plus more for greasing the pan.
INGREDIENTS
1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for buttering the pan============

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cardamom (or more to taste if you really like this flavor)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lightly toasted black sesame seeds
2 tablespoons lightly toasted white sesame seeds
1 1/4 cups lightly packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pure tahini paste
METHOD
1 Preheat the oven and prep the pan: Preheat the oven to 350°F.
Butter an 8-inch square baking pan, then line the pan with 2 criss-crossing strips of parchment paper, buttering between each layer and leaving a 2-inch overhang on all sides. Butter the top and sides of the parchment.
2 Make the batter: In a medium bowl, whisk together the flour, baking powder, cardamom, salt, pepper, and the black and white sesame seeds.
In another medium bowl, whisk together the brown sugar, 1/2 cup melted butter, eggs, and vanilla until smooth. Fold the dry ingredients into the wet ingredients until just incorporated, then fold in the tahini until smooth.
3 Bake blondies: Pour the batter into the prepared pan and bake until golden on the outside and the center doesn’t jiggle but is still soft, 25 to 30 minutes.
4 Serve: Remove from the oven, cool in the pan, and cut into 16 equal squares.
Print