Print

Tahini Chocolate Chip Blondies

4.5 from 2 reviews

Gooey chocolate chip tahini blondies just made this Wednesday a whole lot better. These tahini cookie bars are perfectly nutty and so easy to make!

Gooey chocolate chip tahini blondies just made this Wednesday a whole lot better. These tahini cookie bars are perfectly nutty and so easy to make!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 8 x 8 pan 1x
  • Category: blondies
  • Method: baked
  • Cuisine: tahini
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 8 x 8 pan 1x
  • Category: blondies
  • Method: baked
  • Cuisine: tahini
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 8 x 8 pan 1x
  • Category: blondies
  • Method: baked
  • Cuisine: tahini

Ingredients

  • 1/4 cup salted butter, melted
  • 3/4 cup tahini
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup whole wheat pastry flour (seriously! it helps w the nuttiness*)
  • 6 oz dark chocolate, roughly chopped (can also use 1 cup chocolate chunks or chips)

Instructions

  1. Preheat oven to 350°F and line a 8 x 8 pan with parchment paper. Set aside.
  2. 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.
  3. Mix in baking soda and flour until just combined. Toss in chopped chocolate and mix to combine.
  4. 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.
  5. Top with a sprinkle of sea salt and serve!

Notes

if you don’t want to use whole wheat pastry flour, you can substitute it with 1 cup plus 3 tablespoons AP flour