There’s not much better than a chewy, caramelly blondie, filled with toffee-like notes from brown sugar, warm vanilla, and a slight nutty sweetness from the tahini. These are made a touch healthier with almond and oat flours, and you’d never know it. Serve these with vanilla bean ice cream and an extra drizzle of Vanilla Bean Tahini for total dessert perfection!
There’s not much better than a chewy, caramelly blondie, filled with toffee-like notes from brown sugar, warm vanilla, and a slight nutty sweetness from the tahini. These are made a touch healthier with almond and oat flours, and you’d never know it. Serve these with vanilla bean ice cream and an extra drizzle of Vanilla Bean Tahini for total dessert perfection!
Author:
Soom
Ingredients
1¼ cups almond flour
½ cup oat flour
½ tsp baking soda
½ tsp salt
¾ cup light brown sugar (can substitute coconut sugar if desired)
¼ cup granulated sugar (can substitute cane sugar if desired)
Preheat oven to 350F. Line an 8x8 pan with parchment paper. Spray lightly with nonstick cooking spray. Set aside. In a medium bowl, whisk together the almond flour, oat flour, baking soda, and salt until combined. Set aside.
In a separate large mixing bowl, whisk together the brown sugar, granulated sugar, cooled butter, and whole egg + egg yolk until moistened and combined. Add the Soom Vanilla Bean Tahini and vanilla extract and whisk until completely smooth. Add the dry ingredients to the wet, folding together with a rubber spatula until combined.
Pour batter into the prepared baking dish and smooth out the top with a rubber spatula. Bake for 25-27 minutes, or until edges are golden brown and blondies are set in the middle - be careful, you don’t want to overbake these!
Remove from oven and sprinkle with flaky salt, if desired. Let cool completely before removing from pan. Blondies are very delicate when warm, and the chewy texture and vanilla flavor is enhanced once cooled. Slice and serve!
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