My basic blondie recipe gets an update using tahini, a sesame seed paste, that adds the nutty-butter flavor and elevates the average blondie to a sophisticated and tasty dessert bar.
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.