Thursday, October 18, 2018
Here’s a quick little post as I try to work my way through the backlog of photos and notes meant for my blog; hopefully I’ll have time to post something else later this evening. I made tahini brownies not too long ago, so I figured I’d follow that up with tahini blondies. The recipe is from Real Simple and it was changed a bit in the online version – the cooking time is a bit longer than in the print version, which I approve of as I think mine were slightly undercooked. It’s a very simple dessert that I’d like to make again! We all liked it. I’d consider folding in some white chocolate chips next time.
1¾ cups packed light brown sugar
1 cup tahini
¼ cup lactose-free butter or margarine, melted
2 large eggs
1½ cups all-purpose flour
¼ tsp. kosher salt
¼ tsp. baking soda
1 tsp. flaky sea salt (I used Maldon sea salt)
Preheat oven to 325 °F. Line an 8”-square dish with parchment paper and grease the paper.
Stir together brown sugar, tahini, butter, and eggs in a large bowl until smooth.
Stir in flour, kosher salt, and baking soda. Spread mixture in the prepared dish. Sprinkle batter with sea salt. Bake in preheated oven until browned and cooked through, about 25 minutes. Cool at least 10 minutes (or until blondies reach room temperature). Cut into 9 squares.