Chocolate Chunk Tahini Blondies 24.000

Tom McCorkle for The Washington Post; food styling by Amanda Soto/The Washington Post

May 29, 2019

Tahini gives these blondies a nutty and faintly bitter flavor that counteracts what can otherwise be an overly sweet treat. It also contributes to a tender, slightly gooey center. The recipe comes together quickly in a single bowl.

We liked using chopped dark chocolate here, but you can use your choice of bars or chips. To double down on the sesame, you could even use pieces of halvah (plain, marble or chocolate-covered), or add a sprinkling of black and white sesame seeds to the surface of the batter before you bake.

Make Ahead: Tightly wrapped or in an airtight container, the blondies can be stored at room temperature for several days. For long-term cold storage, wrap the bars tightly in plastic wrap and freeze for up to several months.


Servings:
24

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 servings; makes 2-inch pieces

Ingredients
  • 8 tablespoons (113 grams; 1 stick) unsalted butter, melted and cooled
  • 1 1/2 cups (297 grams) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla bean paste (may substitute vanilla extract)
  • 1 cup tahini, stirred well
  • 1 1/2 cups (212 grams) flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 3 1/2 ounces dark chocolate, finely chopped (some bigger pieces and wispy shavings are fine; see headnote)
  • Flaky sea salt, for sprinkling

Directions

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish or pan with aluminum foil, leaving enough overhang on the short sides to help lift out the baked slab. Grease the foil with cooking oil spray.

Whisk together the melted butter and brown sugar in a mixing bowl. Add the eggs, whisking until thoroughly incorporated, then whisk in the vanilla bean paste and tahini.

Use a flexible spatula to stir in the flour, salt and baking powder until just combined. Then fold in the chopped chocolate. Do not overmix; the consistency should be like a soft dough. Scrape the batter into the prepared pan, spreading it evenly into the corners and smoothing the surface. Sprinkle with the flaky sea salt.

Bake (middle rack) for 22 to 25 minutes, until the top is slightly puffed, firm and golden brown and a toothpick inserted in the center comes out clean.

Let cool slightly before lifting out the slab and transferring to a wire rack (discard the foil once cooled). When still slightly warm or completely cool, cut the slab into 24 pieces of equal size.

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Recipe Source

Adapted from a recipe by Danielle Oron at IWillNotEatOysters.com; loosely inspired by a recipe from Cook's Illustrated.

Tested by Becky Krystal.

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