Chewy Tahini Blondies from Adeena Sussman’s celebrated Sababa cookbook are everything you could want in a blondie. They’re chewy, nutty, and perfectly sweet. We’ve tried resisting the urge to eat the whole pan in one sitting, but rarely succeed. They freeze well so you can alway have dessert just an arm’s reach away.
Reproduced by permission of Avery Books, an imprint of Penguin Random House LLC. All rights reserved.
Chewy Tahini Blondies from Adeena Sussman’s celebrated Sababa cookbook are everything you could want in a blondie. They’re chewy, nutty, and perfectly sweet. We’ve tried resisting the urge to eat the whole pan in one sitting, but rarely succeed. They freeze well so you can alway have dessert just an arm’s reach away.
Reproduced by permission of Avery Books, an imprint of Penguin Random House LLC. All rights reserved.
Author:
Adeena Sussman
Ingredients
1¼ cups all-purpose flour
¾ tsp baking powder
½ tsp ground cardamom
½ tsp fine sea salt
¼ tsp freshly ground black pepper
2 Tbsp lightly toasted black sesame seeds
2 Tbsp lightly toasted white sesame seeds
1¼ cups lightly packed light brown sugar
½ cup (1 stick) unsalted melted butter that has been cooled*
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 flour, baking powder, ground cardamom, sea salt, black pepper, and both types of sesame seeds.
In another medium bowl, whisk together brown sugar, melted and cooled butter*, eggs, and vanilla extract until smooth.
Fold the dry ingredients into the wet ingredients until just incorporated, then fold in 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.
Recipe Note
*To make non-dairy, sub in ½ cup olive oil or vegetable oil (plus more for buttering the pan) for the butter.
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