Tahini Dirty Blondies

Tahini Blondies| Super smooth, dense and creamy | I Will Not Eat Oysters
Tahini Blondies| Super smooth, dense and creamy | I Will Not Eat Oysters Tahini Blondies| Super smooth, dense and creamy | I Will Not Eat Oysters Tahini Blondies| Super smooth, dense and creamy | I Will Not Eat Oysters

I like blondies… a lot. More than any brownie on earth. And if you add peanut butter to that blondie… I. Could. Just. Die. I have been forbidden from making blondies at home because I will take down a whole tray before they’re even cool enough to cut. So when Tas left me for a few days on a trip to Toronto, home… alone… these happened. And these, are tahini dirty blondies. Dirty only because they’re not a natural blonde. Maybe a blonde with some highlights and a few low lights.

I under bake mine since I have an obsession with un-baked “baked” goods. Cookie dough is my vice. If you’re not disgusting like me, I guess that’s ok… just bake yours for 26-28 minutes instead of 22-23 minutes. This bar is gooey, dense, and creamy. Tahini is a great alternative to peanut butter and it’s trending. So there’s that. They’re really damn good when they’re still warm. So try and sneak some before they cool. Or you can just pop it in the microwave to warm it up. Then throw some ice cream on it. Yum.

Tahini Blondies| Super smooth, dense and creamy | I Will Not Eat Oysters Tahini Blondies| Super smooth, dense and creamy | I Will Not Eat Oysters Tahini Blondies| Super smooth, dense and creamy | I Will Not Eat Oysters Tahini Blondies| Super smooth, dense and creamy | I Will Not Eat Oysters Tahini Blondies| Super smooth, dense and creamy | I Will Not Eat Oysters Tahini Blondies| Super smooth, dense and creamy | I Will Not Eat Oysters Tahini Blondies| Super smooth, dense and creamy | I Will Not Eat Oysters Tahini Blondies| Super smooth, dense and creamy | I Will Not Eat Oysters

TAHINI DIRTY BLONDIES

MAKES 8″ x  8″ TRAY

1 1/2 cups all purpose flour
1 tsp salt
 
8 tablespoons (1 stick) unsalted butter, melted
1 cup sugar
1/2 cup brown sugar
3 large eggs
1 tsp vanilla bean paste (or extract)
1 cup tahini (sesame) paste
 
black sesame seeds
white sesame seeds
Maldon Sea Salt
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.

In a large bowl, sift the flour and combine with the salt.

In a separate bowl, whisk together the melted butter, sugar and brown sugar. Add the eggs and whisk until homogenous. Add the vanilla bean paste and tahini paste and mix again until combined.

Pour the wet mixture into the flour mixture and fold until combined. Pour the batter into the prepared pan. Spread evenly.

Garnish with black and white sesame seeds. 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!

Garnish with Maldon Sea Salt and cut into 16 pieces. Enjoy!

11 Comments

  • Reply June 8, 2015

    felicity

    Absolutely loved this recipe! I added some chia seeds that I had lying about.Turned out wonderfully, definitely saving this recipe! Thanks for posting it :)

  • Reply June 29, 2015

    Alison @Food by Mars

    So stunning. I’ve been dying to try tahini in brownies… but now I see trying it in blondies is where it’s at. GAWGUS!

  • Reply July 22, 2015

    JennC

    Oh my goodness, these look incredible.

  • whoa. as if blondies couldn’t get any better! they look really dense (and i meant that in the best possible way).

  • Reply October 21, 2015

    Laura

    I have to say these blondies are amazing! I made them without a clue what to expect from tahini in the final taste but I’ve been sneaking bites from the pan since yesterday evening.

  • Reply March 29, 2016

    Kirsti

    I recently came across your blog, and I just wanted to say that these blondies are super tasty. I mean, YUM. I love tahini (and peanut butter…) so when I saw these I had to give them a try! I followed the directions as written – albeit with 1/4 cup less sugar – and baked them for 26 min and they still came out slightly gooey but not underbaked which is my preference. Slightly sweet, sesame-y and moreish. I will be making these again and again! Looking forward to trying more of your recipes ;)

    • Reply March 29, 2016

      iwillnoteatoysters

      Thank you Kirsti!! So happy you enjoyed it =) It’s one of my favorite recipes on here. Thank you!!

  • Reply July 8, 2016

    Stacey Snacks

    Do you think I can add choc chips? I love choc w tahini!

    Stacey

  • Reply September 14, 2016

    Dafna | Stellina Sweets

    Hi! I made these tonight (can’t wait to dig in!), but they were nowhere near baked even at 30 minutes. At 36 minutes I turned up the oven to 350F for another couple of minutes, and they finally seemed to be set. Have you heard any instances of that happening? That being said, my kitchen smells *amazing*. Thanks!

    • Reply September 19, 2016

      iwillnoteatoysters

      Hey Dafna! Unfortunately, ever oven is different. You’ll know your own oven best so good thing you adjusted as you saw needed! Hope you liked them!!!

Leave a Reply