Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tahini Blondies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Liz Sloan
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 16 Blondies 1x

Description

Courtesy of Adeena Sussmna’s Sababa Cookbook


Ingredients

Scale

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


Instructions

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.


Pin It on Pinterest

Share This