Skip to main content

Tahini Blondies with Chocolate Chips


Tahini Blondies with Chocolate Chips

Tahini Blondies are one of my favorite inventions, for sure it is their relationship to halvah.  I love these delightful bar cookies cut into small pieces served on a plate with a small cup of espresso as an afternoon pick me up.  I would also try a sprinkling of sesame seeds on top or crumbles of chocolate halvah to finish these blondies.  I like making a pan of tahini blondies for gifting, it's the gift that will make your friends and family very happy.

Ingredients

1 stick unsalted butter, melted and cooled
1&1/2 cups light brown sugar
2 large eggs
1 teaspoon vanilla bean paste
1 cup tahini, stirred well, I use Soom Premium Tahini
1 cup all purpose flour
1/2 cup spelt flour
1 teaspoon sea salt
1 teaspoon baking powder
4 ounce bittersweet chocolate chips
Flaky sea salt, for sprinkling


Preheat the oven to 350F

Line a 9x13 metal baking pan with parchment and spray with baker's spray.

Whisk together the melted butter and brown sugar in a large mixing bowl.  Whisk in the eggs.
Whisk in the vanilla bean paste and tahini.
Use a flexible spatula to stir in the flours, salt and baking powder, mixing until just combined.
Then gently fold in the chocolate chips, don't over mix.
Using a flexible spatula spread the batter in the prepared pan and smooth the top.
Sprinkle on the flaky sea salt.
Bake in the middle of the oven for 22-24 minutes, until lightly browned and puffy.
Cool completely before cutting into small squares.




Comments

Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rub...

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta  1&1/2 cups water or vegetable broth  3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries  6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt  1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard  1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender.  Fluff with a fork and place the cranberries on top.  Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...

artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade serves 6 We spent last weekend with friends at their country home.  They made dinner at home one night so  I brought a couple of appetizers to share.  My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip.  I like to serve it spread on small crisp crackers but toasted sliced baguette works well too.  Save a sprinkle of capers for the top of your tapenade before serving and enjoy. recipe for artichoke, green olive and caper tapenade  serves 6 One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters 1/3 cup pitted green olives, I like Castelvetrano green olives 1/3 cup extra virgin olive oil 2 tablespoons capers, plus extra for sprinkling on top 1-2 tablespoons lemon juice  2 cloves garlic, minced Aleppo pepper to taste, I use a scant 1/4 teaspoon Sea salt to taste Place the artichokes, olives, olive oil, capers,...