These tahini blondies are what happens when your typical blondie gets a lil’ funky when you’re digging around in the pantry. Tahini brings a subtle sesame goodness to molasses-y brown sugar and rich dark chocolate to give you a cookie bar that’s soft but with the right amount of crispness around the edges!
I stand by it when I say that blondies are never trying to be complicated, to the point where they’re usually a “throw it all in and bake” kind of treat. And I didn’t want these tahini blondies to be a drag to make either!
This flavor combination was born when I treated tahini the same way I’d treat peanut butter in baking. I knew it’d be a little more savory than your average blondie, but I was so pleasantly surprised by how well it rounded out all that sweetness.
If you’re a true-blue fan of other bar-style desserts (like a regular Chocolate Chip Blondie or a No-Bake Chocolate Slice), you’ll notice this recipe isn’t too far off from those. But the flavor we’re going for here is way more grown-up without being fussy about it.
That tahini is distinctly nutty but mellows out chocolate and vanilla. Plus, this tahini blondie recipe keeps the familiar soft, chewy texture you’d expect from an old-school blondie. Comfort, but with a twist!
Flaky sea salt
Flaky sea salt is usually added either right before baking or immediately after baking, depending on the effect you want:
- Before baking: Best for cookies, focaccia, pretzels, biscuits, brownies, and scones. The salt lightly adheres and bakes into the surface without fully dissolving.
- After baking: Best when you want a crisp texture and bright pop of salt flavor, especially on chocolate desserts, caramel bars, or soft cookies. Add it while the baked good is still warm so it sticks.
A little goes a long way! Flaky salt should taste like occasional bursts of contrast, not overall saltiness. Varieties like Maldon are popular because the crystals stay delicate and crunchy.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Tahini: This is the key flavor driver. Use a well-stirred and smooth tahini, not one that’s overly thick or bitter. You can swap with natural almond butter or peanut butter, but the sesame flavor is what makes this a true tahini blondie recipe.
- All-Purpose Flour: Standard all-purpose flour gives these blondies their structure. A 1:1 gluten-free baking blend should also work, though the texture may be slightly more delicate.
- Butter: Melted to create that dense, fudgy blondie texture instead of a cake-like crumb.
- Brown Sugar: Light brown sugar keeps the bars soft and chewy. Dark brown sugar is fine if you want a deeper molasses flavor, but it’ll really intensify the sweetness.
- Dark Chocolate Chips: Semi-sweet or dark chocolate are both winners here. Chopped chocolate bars are also fine and melt more irregularly, which some people prefer for texture.
- Baking Powder & Baking Soda: This combination helps the blondies rise just enough while still keeping that dense, chewy center.
- Egg: One large egg binds everything together and helps set the structure. Room temperature is best for a smoother mix.
How to Make Tahini Blondies
- Prepare the Pan & Oven. Preheat the oven to 350 degrees F and line a 9-inch square baking pan with parchment paper or foil, leaving some hanging over the side.
- Mix Dry Ingredients. Whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients. In a separate bowl, whisk melted butter, tahini, brown sugar, and vanilla until smooth. Add the egg and mix until fully incorporated.
- Bring Batter Together. Add the dry ingredients to the wet mixture a little at a time and stir just until combined.
- Add Chocolate. Fold in the chocolate chips evenly. Don’t overmix at this stage or the batter will tighten up too much.
- Spread Into Pan. Transfer the batter to the prepared pan and spread evenly (lightly wetting your spatula helps!). Sprinkle flaky sea salt over the top.
- Bake. Bake for about 24 minutes, or until the top is lightly golden and the center is just set.
- Cool & Slice. Let the dessert cool completely, then lift out of the pan and transfer to a cutting board. You can then slice into 16 chocolate chip tahini blondie squares for clean edges!
- 9-inch Square Baking Pan: Line with parchment or aluminum foil so it’s easy to lift the blondies straight out of the pan before slicing.
- Mixing Bowls: It’s important to mix the wet and dry ingredients separately before combining into one batter.
Storage and Reheating
These tahini blondies keep well at room temperature in an airtight container for about 3 to 4 days. If your kitchen runs warm, I’d say that storing them in the fridge will extend that freshness window a tad. Though realistically, they’re best served at room temperature for the softest texture!
You can also wrap each individual chocolate chip tahini blondie in plastic wrap and freeze for up to 2 months. Just remember to thaw at room temperature before serving. A quick 10 to 15 seconds in the microwave brings back that just-baked softness.
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Frequently Asked Questions
I’m all about following a timer when baking, but your eye is a pretty good judge here. The edges should look set and lightly golden, but the center may still look slightly soft. They’ll continue to firm up as they cool, so try to avoid overbaking.
Technically you can, but the timings will change. A larger pan will make thinner blondies that bake faster, and a smaller pan will make thicker ones that may need a few extra minutes in the oven.
Mixing the egg into the fat and sugar base first helps it emulsify properly to give you a smoother batter. If you add the egg too early (or plop it into a very hot butter mixture), it can curdle or separate slightly. This’ll impact the final texture of your tahini blondies, so be careful!
Spice Blends for Sale
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Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished blondies out.
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Mix together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
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In a separate bowl, blend the melted butter, tahini, brown sugar, and vanilla together until combined. Add egg and mix well.
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Slowly add in the dry ingredients and stir together. Fold in the chocolate chips. The batter will be super thick. Spread evenly into prepared baking pan using a rubber spatula dipped in water if needed.
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Sprinkle sea salt flakes over top and bake for 24 minutes or until lightly browned on top.
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Cut into 16 squares when cooled.
Calories: 241kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 109mg | Potassium: 162mg | Fiber: 1g | Sugar: 18g | Vitamin A: 138IU | Vitamin C: 0.3mg | Calcium: 71mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
