Chewy Tahini Blondies from Adeena Sussman’s Sababa cookbook are everything you could want in a blondie. They’re chewy, perfectly nutty, and flavorful. Try resisting the urge to eat just one of these. They’re a freezer staple and fantastic dessert to serve any time.
Recipe Credit: Sababa by Adeena Sussman
Published by Avery
Reproduced by permission of Avery Books, an imprint of Penguin Random House LLC. All rights reserved.
- Preheat the oven to 350F. Butter an 8-inch square baking pan, then line the pan with 2 crisscrossing strips of parchment paper, buttering between each layer and leaving a 2-inch overhang on all sides. Butter the top and sides of the parchment paper.
- In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 tsp baking powder, 1/2 tsp ground cardamom, 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper, and 2 tbsp lightly toasted black sesame seeds and 2 tbsp lightly toasted white sesame seeds.
- In another medium bowl, whisk together 1 1/4 cups lightly packed light brown sugar, 1/2 cup (1 stick) unsalted melted butter that has been cooled*, 2 large eggs, and 1 tsp pure vanilla extract vanilla until smooth.
- Fold the dry ingredients into the wet ingredients until just incorporated, then fold in 1/2 cup tahini until smooth.
- Pour the batter into the prepared pan and bake until both golden on the outside and so the center doesn’t jiggle but is still soft, about 25 to 30 minutes. Remove from the oven, cool in the pan, and cut into 16 equal squares.
*To make non-dairy, sub in 1/2 cup olive oil or vegetable oil (plus more for buttering the pan) for the butter.