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Chewy Tahini Blondies
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulgent tahini blondies: chewy, nutty, straight from Adeena Sussman's cookbook Sababa.
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
Instructions:
  • Preheat the oven to 350°F. Butter an 8-inch square baking pan and line it with two criss-crossing strips of parchment paper, leaving a 2-inch overhang on all sides. Butter the top and sides of the parchment paper for easy release.
  • Create the batter: Combine flour, baking powder, cardamom, salt, pepper, black and white sesame seeds in one bowl. Mix brown sugar, 1/2 cup melted butter, eggs, and vanilla until smooth in another bowl. Gently combine dry ingredients with wet ingredients, then fold in tahini until smooth.
  • Bake blondies until the center is set but still soft, and the edges are golden, for 25 to 30 minutes.
  • Serve: Take out of the oven, allow to cool in the pan, then slice into 16 uniform squares.

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