tahini blondies are simply my new favorite thing. ever.
My friend Cindy is my “tahini twin”. She shares my love for all things tahini, and will tag me without fail whenever she comes across a recipe, bakery, food truck or restaurant serving it up.
So when she tagged me in an Instagram post showing tahini blondies I took note.
And these did NOT disappoint. OMG you guys these are so, so good.
And so easy, with just a handful of ingredients and no mixer required.
The texture is somewhere between a classic blondie and a fudgy brownie, and I love the subtle crunch of the sesame seeds. But what I most appreciate is the lack of chocolate chips/chunks/morsels. It’s pure tahini goodness throughout, and while I know some of you will throw a cup of chips in for good measure, I for one loved that I didn’t have to omit them for a change.
Of course I tasted one as soon as they were cool enough to slice, but they were even better the next day after a spell in the fridge.
Look, just make them already like Cindy wants you to!!!!
from Adeena Sussman
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 1/4 cups light brown sugar
2 large eggs
1 teaspoon vanilla (have you made your own?)
1 1/4 cups flour
3/4 teaspoon baking powder (is yours fresh?)
1/2 teaspoon kosher salt
1/2 teaspoon ground cardamom (I LOVE this spice – if you don’t have it you can omit or sub cinnamon)
1/4 teaspoon black pepper
2 tablespoons toasted white sesame seeds
2 tablespoons toasted black sesame seeds (if you only have white seeds just double the amount)
1/2 cup tahini (have you tried this tip?)
Pre-heat the oven to 350 degrees – line an 8″ x 8″ baking pan with parchment paper on both sides, leaving overhangs for easy removal.
In a medium bowl whisk the butter, sugar, eggs and vanilla. In a large bowl whisk the flour, baking powder, salt, cardamom, black pepper and sesame seeds. Fold the wet ingredients into the dry till combined. Add the tahini and fold again. Transfer to your prepared baking pan and bake for 25 – 30 minutes, till golden brown around the edges (do not over bake).
Let cool completely in the pan, then use your parchment “sling” to transfer to a cutting board. Cut into 16 squares, then cut the squares in half for a total of 32 bars.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/03/02/tahini-blondies/
Yes, I finally created a “tahini pinterest board“!
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
These are probably one of my favorite things I have ever baked. I have never left a comment on a site before, but I just had to this time. I made these in pans that make brownie/blondie squares instead of a 9×9 pan. It makes 12 blondie squares. The pans are dark so I reduced the temperature to 325 degrees and I cooked them for 22 minutes and they come out perfect every time. I don’t use parchment paper, I just spray the pan with Baker’s joy. I’ve made them for many people at work, and I’ve shared the recipe with many other people. Thank you so much for sharing this recipe!
Oh yay! I feel just the same about these beauties. A friend shared this recipe with me, knowing how much I love tahini, and I’ve been making them on the regular ever since. Thank you so much for writing! 🙂