Mmmm…blondies. I know I will lose half of our audience with this statement, but I prefer blondies over brownies. I also don’t like very many chocolate chips in my chocolate chip cookies. I would take caramel over fudge on my ice cream any day, and I never ever choose chocolate cake. That’s not to say I don’t LIKE chocolate, I just don’t love it quite as much as I love some other sweet delights.
Enter blondies. I’m not sure about the history of blondies, but I feel like the inventor of the blondie might be my flavor soulmate. Moist and sweet, but not as rich as a brownie. Yum!
Let’s take that a step further with this special blondie recipe from Sabina Sussman’s Sababa cookbook. The tahini and sesame seeds add a perfect amount of nuttiness. Not nearly as overwhelming as peanut butter. Instead of taking over the blondie, it simply works with it. The addition of cardamom definitely brings in those Israeli flavors and makes these as unique as they are yummy.
My only tip would be to not overdo the cardamom. It is a lovely flavor, but it can take over very easily. These are so moist and chewy that they are great for days!
Courtesy of Adeena Sussmna’s Sababa Cookbook
1 stick unsalted butter melted and cooled, plus more for buttering pan
1 ¼ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon ground cardamom
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons lightly toasted black sesame seeds
2 tablespoons lightly toasted white sesame seeds
1 ¼ cups lightly packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup pure tahini paste
Preheat the oven to 350℉. Butter an 8-inch square baking pan, then line the pan by criss crossing strips of parchment paper, buttering between each layer and leaving a 2-inch overhang on all sides. Butter the top and sides of parchment paper.
In a medium bowl, whisk together the flour, baking powder, cardamom, salt, pepper, and the black and white sesame seeds. In another medium bowl, whisk together the brown sugar, ½ cup melted butter, eggs and vanilla until smooth. Fold the dry ingredients into the wet ingredients until just incorporated, then fold in the tahini until smooth. pour the batter into the prepared pan and bake until golden on the outside and the inside doesn’t jiggle, but is still soft, 25 to 30 minutes. Remove from the oven, cool in the pan, and cut into 16 equal squares.