Where to start? What to say? Tahini blondies! I have goosebumps just writing about them.
My obsession about tahini, you should already know. So I don’t need to explain, where the recipe came from.
Few weeks ago, it was weekend and we were invited for the party. As usual, Basti was baking something on Saturday afternoon. He asked, whether I do have any cravings. It was one of those gloomy days and I was craving for something super yummy and sinful.
My dreams come true
After some minutes he just came out of the kitchen and said, Tahini blondies are in the oven. Wait! Whaaaaaaaaaaaat???? Tahini in a brownie? Dreams really do come true.
And this is how my most favourite, best ever, most yummy, and sinful from another level dessert was born. I think there is really nothing anymore, what can top these amazing blondies.
Listen this.: Every bite is salty from sprinkled salt from above; creamy and nutty from tahini, sweet and soft from chocolate chunks and butter, YES, butter!
We went truly ALL IN with this recipe. It is not healthy, not even a tiny bit. But it is THE BEST dessert you will ever eat.
Oh yes, I was almost crying when Basti said we will bring some to the party….
Here are 3 tips Basti recommends for the best tahini blondies
- 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 blondies with chocolate chips.
If you make these tahini blondies, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
Here it goes….
Fudgy Tahini Blondies
- 20cm square brownie tin
- 150 g White Chocolate
- 125 g Butter salted
- 100 g Brown Sugar
- 100 g Caster Sugar
- 3 pcs Eggs
- 130 g Tahini Sesame Paste plus extra to drizzle over
- 2 tsp Vanilla Paste
- 90 g All-Purpose Flour
- 150 g Chocolate Chunks
- Pinch of Sea Salt
- Pinch of Sesame Seeds to sprinkle over
- Preheat the oven to 180°C and grease the brownie tin
- Put the white chocolate in a bowl and set it over a pan of barely simmering water (don’t let the bowl touch the water) and allow it to melt slowly, stirring occasionally
- Heat up a sauce pan to medium high heat and melt the butter gently. We want that the milk solids caramelize and turn brown (Be careful not to burn it)
- As soon as the butter turns slightly brown, remove it from the heat and stir in both sugars. Mix everything well
- Set the mixture aside and let it cool for around 10 minutes
- In a big bowl, pour in the sugar mix
- Once done, beat in the eggs (once at a time) and add the melted chocolate, tahini and vanilla paste
- Carefully add the flour and ⅔ of the chocolate chunks. Mix everything well
- Pour the batter in the prepared tin and sprinkle the rest of the chocolate chunks over the dough
- Bake it for 25-30 minutes until the blondies get a golden crust. (We want them still fudgy and moist in the inside)
- Let it cool down in the tin for around 10 minutes and chill at least for 2 hours
- Cut them into 16 squares, drizzle with more tahini and sprinkle with sesame seeds
- Enjoy your Beastfeast!