Chocolate Chunk Tahini Blondies

  • Chocolate Chunk Tahini Blondies.

    Chocolate Chunk Tahini Blondies. Tom McCorkle for The Washington Post

Posted6/12/2019 6:00 AM

Tahini gives these blondies a nutty and faintly bitter flavor that counteracts what can otherwise be an overly sweet treat. It also contributes to a tender, slightly gooey center. The recipe comes together quickly in a single bowl.

We liked using chopped dark chocolate here, but you can use your choice of bars or chips. To double down on the sesame, you could even use pieces of halvah (plain, marble or chocolate-covered), or add a sprinkling of black and white sesame seeds to the surface of the batter before you bake.


Make Ahead: Tightly wrapped or in an airtight container, the blondies can be stored at room temperature for several days. For long-term cold storage, wrap the bars tightly in plastic wrap and freeze for up to several months.

8 tablespoons (113 grams; 1 stick) unsalted butter, melted and cooled

1½ cups (297 grams) light brown sugar

2 large eggs

1 teaspoon vanilla bean paste (may substitute vanilla extract)

1 cup tahini, stirred well

1½ cups (212 grams) flour

1 teaspoon fine sea salt

1 teaspoon baking powder

3½ ounces (100 grams) dark chocolate, finely chopped (some bigger pieces and wispy shavings are fine)

Flaky sea salt, for sprinkling

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish or pan with aluminum foil, leaving enough overhang on the short sides to help lift out the baked slab. Grease the foil with cooking oil spray.

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Whisk together the melted butter and brown sugar in a mixing bowl. Add the eggs, whisking until thoroughly incorporated, then whisk in the vanilla bean paste and tahini.

Use a flexible spatula to stir in the flour, salt and baking powder until just combined. Then fold in the chopped chocolate. Do not overmix; the consistency should be like a soft dough. Scrape the batter into the prepared pan, spreading it evenly into the corners and smoothing the surface. Sprinkle with the flaky sea salt.

Bake (middle rack) for 22 to 25 minutes, until the top is slightly puffed, firm and golden brown and a toothpick inserted in the center comes out clean.

Let cool slightly before lifting out the slab and transferring to a wire rack (discard the foil once cooled). When still slightly warm or completely cool, cut the slab into 24 pieces of equal size.


Makes 24 two-inch pieces

Nutrition | Calories: 200; Total Fat: 10 g; Saturated Fat: 4 g; Cholesterol: 30 mg; Carbohydrates: 24 g; Dietary Fiber: 1 g; Sugars: 14 g; Protein: 4 g.

Adapted from a recipe by Danielle Oron at; loosely inspired by a recipe from Cook's Illustrated.

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