Description
Easy one-bowl, 30-ish minute tahini blondies filled with chocolate goodness!
Ingredients
Scale
- 1 ½ sticks butter
- ½ cup + 2 tablespoons tahini
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- ½ teaspoon salt
- 2 cups flour
- 1 teaspoon baking powder
- 1 cup chocolate chunks (I like dark or semisweet chocolate)
- Flaky sea salt
Instructions
- Preheat oven to 350. Line a 9x13 pan with parchment paper and set aside.
- Melt butter however you’d like (stove or microwave) and whisk in the 1/2 cup of tahini until combined.
- Add sugars and whisk together until a grainy paste forms. Add eggs, one at a time and mix to combine. Add vanilla and salt and combine.
- Add flour and baking powder and stir together using a spatula. If the dough still seems a little warm at this point, feel free to stick it in the fridge for a few minutes before adding the chocolate (or don't and let it melt a little - no worries!). Fold in chocolate chunks. Gently stir in remaining 2 tablespoons of tahini to create a ribbon of tahini throughout batter.
- Pour batter into pan and spread out into an even layer. Sprinkle with flaky sea salt. Bake for 20-22 minutes, until the middle is just set.
- Let cool completely before slicing.
Recipe inspired by/adapted from Smitten Kitchen and Half Baked Harvest
Notes
- You can absolutely halve this recipe and make it an 8x8 pan. Or better yet, don't halve the recipe and still make it in an 8x8 pan for the thickest, most delicious blondies on earth. Just add on to that baking time to make sure they cook through!
- Runny tahini works best here, but pretty much any brand will do. I love Soom and Trader Joe brands!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
