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.
- 1 1/2 cups AP Flour (180 g)
- 1 tsp kosher salt
- 8 tbsp unsalted butter, melted (113 g)
- 1 cup granulated sugar (198 g)
- 1/2 cup light brown sugar (105 g)
- 3 large eggs
- 1 cup tahini (sesame paste) (230 g)
- 1 tsp vanilla bean paste or extract
- 1/2 cup semi-sweet chocolate chips, optional (100 g)
- 1/2 cup chopped bittersweet chocolate, optional (100 g)
- black and white sesame seeds, optional
- flakey 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 medium bowl, mix the flour and salt together.
- In a separate large bowl, whisk together the melted butter, sugar and brown sugar.
- Add the eggs and whisk until homogenous.
- Add the tahini and vanilla bean paste and mix again until combined.
- Add the flour mixture and fold to combine until there are no flour streaks left.
- Add the (optional) chocolate chips and chopped chocolate. Fold to combine.
- Transfer the batter into the prepared pan. Spread evenly.
- Garnish with black and white sesame seeds and flakey salt.
- Bake for 23-24minutes for a very gooey blondie or 26-28 for one that is more baked through. Allow to cool!