Chewy Tahini Blondies

Photo credit: Dan Perez, Simply Recipes

from Sababa: Fresh, Sunny Flavors from my Israeli Kitchen 

 by Adeena Sussman 

adapted by Kathy Lindenbaum 

preparation time:15 minutes 

makes 16 squares 

 

½ cup (1 stick) unsalted butter, melted and cooled, or ½ cup olive or vegetable oil, plus more for buttering the pan 

1 ¼ cups all-purpose flour 

¾ teaspoon baking powder 

½ teaspoon ground cardamom (or more to taste if you really like) 

½ teaspoon fine sea salt 

¼ teaspoon freshly ground black pepper 

2 tablespoons lightly toasted black sesame seeds 

2 tablespoons lightly toasted white sesame seeds 

1 cup lightly packed light or dark brown sugar 

2 large eggs 

1 tablespoon pure vanilla extract or 2 teaspoons vanilla paste 

½ cup pure tahini paste 

 

Preheat the oven to 350 degrees F.  Butter an 8-inch square baking pan, then line the pan with 2 crisscrossing strips of parchment paper, buttering between each layer, and the top and sides, and leaving a 2-inch overhang on all sides. 

 

In a medium bowl, whisk together the flour, baking powder, cardamom, salt, pepper, and black and white sesame seeds.  

 

In a large bowl, whisk together the brown sugar, melted butter, eggs, and vanilla until smooth. Fold the dry ingredients into the wet ingredients until just incorporated, then fold in the tahini until smooth.  

 

Pour the batter into the prepared pan and bake until golden on the outside and the center doesn’t jiggle but is still soft, 25 to 30 minutes. (If in doubt, bake a bit longer.)  

 

Remove from the oven, cool in the pan, and cut into 16 equal squares.