My blondie recipe gets an update using tahini, a sesame seed paste. This adds a nutty richness and elevates the average blondie to a sophisticated and tasty dessert bar. These Salted Chocolate Chip Tahini Blondies are simply a must try! The sesame seed flavor is not there, just an umami flavor that leaves you wanting more.
Blondies are a rich, sweet dessert bar. They are one of my all-time favorites to make because they are so easy and satisfying,
Think of them as the lighter cousin of brownies. While they resemble the traditional chocolate brownie, blondies substitute vanilla for cocoa and contain brown sugar. Another favorite of mine.
MY LATEST VIDEOSTo shake things up I decided to add some tahini to the mix. Typically used in hummus and other dishes, like in my marinade for my Tahini Marinated Grilled Chicken, tahini is a paste made from sesame seeds.
The seed paste, or nut butter, adds a richness to the blondie. I thought I’d substitute the butter for the tahini and after several tests and mishaps think I made the right balance of ingredients to make this a new favorite.
I kept the butter in, lowered the amount and adjusted my basic blondie recipe with more flour and the tahini. I skipped the cinnamon addition I often times add, too.
With a lot of dark chocolate chips and sea salt flakes added on top this is a killer dessert bar.
Great as a gift for the holidays, perfect for after school snacks or a dessert, these Salted Chocolate Chip Tahini Blondies are amazing. I think they’ll be a hit at your house, too.
For other blondie recipes, try my Marshmallow Butterscotch Blondies, Chocolate Malt Ball Blondies, Cinnamon Apple Caramel Blondie Bars, or these White Chocolate Caramel Blondies. Can you tell I love blondies? Enjoy!
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup brown sugar
- 1/3 cup butter melted
- 1/3 cup tahini
- 1 tbsp vanilla extract
- 1 large egg
- 8 oz dark chocolate chips
- Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished blondies out.
- Mix together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, blend the melted butter, tahini, brown sugar, and vanilla together until combined. Add egg and mix well.
- Slowly add in the dry ingredients and stir together. Fold in the chocolate chips. The batter will be super thick. Spread evenly into prepared baking pan using a rubber spatula dipped in water if needed.
Bake for 24 minutes or until lightly browned on top.
- Cut into 16 squares when cooled.
I just signed up for your subscription service. I get my websites confused sometimes, I for some reason thought you were out of the US, you are in San Diego, CA, and I grew up in SF also, I lived in the “Mission District” then my parents moved me to the suburbs of San Jose, CA. but now I live in NY, but my son is living in Australia so I also follow Nagi and keep up with her recipes. I do not know I did not have a 9×9 pan I have so many pans, don’t know why it was hard to find one in the store. But yes, recipe is probably better less thick but good, gotta find a 9×9 pan I guess at some point.
There are quite a few food sites out there so thanks again for finding me and following along. Cheers Cathy!
I only have a 8 x 8 pan, and I looked in my grocery store in the US and could not find a 9 x9 pan, I guess I will try it in an 8 X 8 will maybe come out thicker and cook a little longer? Wanted to make a special going away dessert for a friend. BTW, I do love your recipes, will sign up, but I am bad on keeping up on email, especially this time of year, yeah I work in retail so really busy at this point. I will try and post my results.
Hi there Cathy! No worries a 8×8″ pan is just fine, too. They are just a little thinner with a 9×9″, but for the cooking time you can be add a minute or two. I personally like them a little under done and gooey. Cheers and have a wonderful holiday. 🙂
It came out great, yeah a little thick, but taste is good, I did bake a bit longer. I work at a grocery store and my manager is retiring, next week, but everything is so pumpkin and apple, thought I would give her something a little different than what we sell at the store. It came out good. I am bringing it in for her for work tomorrow, it is Wednesday, the day before Thanksgiving, so we are all working all day, this will be a good treat for her. Thanks you, you are so thinking out side the box, so to speak.
Thanks so much Cathy, appreciate the kind words. 🙂
I’ve been referred to as a salted blondie on many occasions, but there’s no way I’m as delicious as this cookie!
LOL you kill me! That’s funny and I see it! 😉
Hey Kevin! I use to make blondies all the time when my kids were little (and I was too busy to make cookies). Back then I just called them cookie bars. I am not sure if tahini is available in my local stores, but after Nagi posted hummus today I am on a search! Have a great weekend!
I never knew the term for these were blondies either until I started food blogging. My mom too would make these and call them bar cookies when time was tight and she didn’t want to make individual cookies. Thanks Dorothy and I hope you and Gary are well. We are having another insane heat wave. Yesterday was 102°F and today is topping 105°F. Send help by way of a cool season! 🙂
Can you freeze these? Either before baking or after? They look delicious!
I don’t see why not Kimberley. I have not myself as they are eaten right away. Make sure both (before/after baked) are sealed and airtight before freezing. Not sure on how long though. 🙂