Tahini Dirty Blondies Recipe From ‘I Will Not Eat Oysters’
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Danielle Oron of I Will Not Eat Oysters intentionally undercooks these tahini-spiked blondies. They’re better that way!
Photo: Danielle Oron
I like blondies… a lot. More than any brownie on earth. And if you add peanut butter to that blondie… I. Could. Just. Die. I have been forbidden from making blondies at home because I will take down a whole tray before they’re even cool enough to cut. So when my husband left me for a few days on a trip to Toronto, home… alone… these happened. And these are tahini dirty blondies. Dirty only because they’re not a natural blonde. Maybe a blonde with some highlights and a few low lights.
I underbake mine since I have an obsession with unbaked “baked” goods. Cookie dough is my vice. If you’re not like me, I guess that’s okay… just bake yours for 26-28 minutes instead of 22-23 minutes. This bar is gooey, dense, and creamy. Tahini is a great alternative to peanut butter and it’s trending. So there’s that. They’re really damn good when they’re still warm, so try and sneak some before they cool. Or you can just pop it in the microwave to warm it up. Then throw some ice cream on it. Yum.
Tahini Dirty Blondies
Makes one 8-by-8-inch tray
1 ½ cups all purpose flour
1 tsp salt
8 tablespoons (1 stick) unsalted butter, melted
1 cup sugar
½ cup brown sugar
3 large eggs
1 tsp vanilla bean paste (or extract)
1 cup tahini (sesame) paste
Black sesame seeds
White sesame seeds
Maldon sea salt
Pre-heat oven to 325˚F. Prepare an 8-by-8-inch pan by spraying with cooking spray and lining it with parchment. Leave an over-hang for easy removal.
In a large bowl, sift the flour and combine with the salt.
In a separate bowl, whisk together the melted butter, sugar, and brown sugar. Add the eggs and whisk until homogenous. Add the vanilla bean paste and tahini paste and mix again until combined.
Pour the wet mixture into the flour mixture and fold until combined. Pour the batter into the prepared pan. Spread evenly.
Garnish with black and white sesame seeds. Transfer the pan into the oven and bake for 22-23 minutes for a very gooey blondie or 26-28 for one that is more baked through. Allow to cool!
Garnish with Maldon sea salt and cut into 16 pieces. Enjoy!
More brownie delights:
Sweet Potato Brownies Recipe from ‘Deliciously Ella’
Fudgy Cheesecake Brownies Recipe
Matcha Brownies Recipe From ‘What’s Cooking Good Looking’
What’s your favorite type of brownie? Tell us below!
