These gooey chocolate chip tahini blondies will make any day a whole lot better. They’re perfectly nutty, loaded with chocolate and so easy to make!
Chocolate Chip Tahini Blondies
You know I love tahini. You know I love a good cookie bar. And OBVIOUSLY I love chocolate. And in baked goods, I think we can all agree taht more is more, so why not jam pack alllll that good stuff into a seriously addicting, slightly nutty, oh so gooey blondie? These chocolate chip tahini blondies are seriously the stuff my dreams are made of.
I meannnnnnn… LOOK AT THAT STACK. We’re all friends here, and I gotta confess…I almost ate this whole pan by myself. And I certainly will not judge you if you do the same.
Ingredients for Tahini Blondies
With under 10 ingredients, these tahini blondies are perfect to throw together in a pinch! You can always sub out the whole wheat pastry flour for normal whole wheat flour or all purpose flour if it’s all you have on hand!
Whole Wheat Pastry Flour
So, what is tahini?
Tahini is a super creamy, sesame seed paste. So basically, it’s like peanut butter, but it’s made with sesames instead of peanuts. Tahini is super poplar in Middle Eastern cuisine, and recently has taken off in the US. I love to use it in hummus, cookies, salad dressings, etc. It’s very popular in a lot of savory recipes, but you’re about to discover how incredibly amazing it is in desserts. And despite it’s impossible creamy consistency, it’s dairy-free.
These cookie bars aren’t dairy free or vegan though because we added butter. Sorry vegans.
The great thing about tahini as opposed to peanut butter or other nut butters, is 1) it’s not overpowering and 2) it’s actually nut free, so if you have a peanut allergy it’s a great substitute. Don’t get me wrong, I LOVE peanut butter, but you know when you make a recipe with peanut butter that peanut butter is automatically going to be the main flavor. Like yeah, we love peanut butter, but sometimes it can be too much. Tahini is slightly nutty, but it’s pretty neutral. So you get all that complexity without anything super distinct.
How to make the perfect cookie bar?
They key to these tahini blondies is under baking them. No one likes a dry cookie and I can tell you no one likes a dry blondie either. And blondies are essentially just cookies in bar form, so you should follow similar tips and tricks that you would with a cookie recipe!
I’ve broken it down into 3 DON’Ts
Don’t over mix: this will lead to a tough blondie and totally throw the texture off.
Don’t over bake: This is by far the most crucial thing you can take away here. Remember your baked goods continue to bake as they cool, so make sure you pull these out of the oven when they’re still underdone in the middle to keep them gooey and prevent from drying out.
Don’t skimp on the chocolate chips: Equally important, but I don’t think I need to tell you guys twice to load these bars up with chocolate chips.
Hope these Tahini Chocolate Chip Blondies make this Wednesday go by a little quicker for you.
1cup whole wheat pastry flour (seriously! it helps w the nuttiness*)
6oz dark chocolate, roughly chopped (can also use 1 cup chocolate chunks or chips)
Preheat oven to 350°F and line a 8 x 8 pan with parchment paper. Set aside.
In a standing mixer fitted with a paddle attachment, cream together butter, tahini, and both sugars until fluffy, about 2 minutes. Add in egg, salt and vanilla extract and beat for an additional 2 minutes.
Mix in baking soda and flour until just combined. Toss in chopped chocolate and mix to combine.
Transfer the dough to the prepared pan, spreading it out evenly. Bake for about 30 minutes. They will look puffed and underbaked, but will continue to cook as they cool. Allow cookie to cool on cookie sheet for 10 minutes before transferring to a cooling rack.
Top with a sprinkle of sea salt and serve!
if you don’t want to use whole wheat pastry flour, you can substitute it with 1 cup plus 3 tablespoons AP flour
Leave a comment and rate this recipe!
Just popped these in the oven! Unfortunately my batter came out extremely oily though. Tahini viscosity varies SO much by brand, I must have a very liquidy/oily one. Can I ask what brand you used?
Hi Dani! Fingers crossed they still bake up nicely for you!! We usually use the Whole Foods brand, Once Again, or Soom! Be sure to really stir your tahini because I often find it separates a lot!
Could you please confirm the amounts of butter and tahini? Sounds like the glitch a few people reported was never fixed. The recipe loads with 1/4 cup salted butter, melted and 3/4 cup tahini, but if you click on 1x butter goes to 1/2 cup and tahini drops to 1/2 cup. 2x doubles it to 1 cup each. (Also, I’m assuming the butter shouldn’t be melted if you’re supposed to cream it).
It is 1/4 cup butter and 3/4 cup tahini! The butter is melted–the tahini is a bit thicker so it will cream up!
I think my tahini was REAL drippy Bc it was a tad oily but otherwise DELISH!
Hi, when you see the recipe it is on 1x. But then if you click 1x, it give you a difference recipe with different amounts of ingredients. Very confusing. Can you please distinguish which is correct?
I had the same problem! I was confused by how dry they turned out and seeing this it looks like I only put in half the needed butter. Super bummed!
Hi Liza! I’m so sorry about that confusion! There must be a glitch in the code. We are looking into it:)
You’re recipes look AMAZING! Would I be able to use cane sugar instead of granulated sugar?
Hi Leah! Yes you can 🙂