These dense, chewy blondies are packed with tahini and nutty brown butter for a super rich, delicious dessert bar.
Course: Afternoon Tea, Dessert
Cuisine: American, Fusion, Middle Eastern
Keyword: blondies, brown butter, brown butter blondies, brown butter tahini blondies, easy dessert, halva, tahina, tahini blondie, tahini dessert
Author: The Elegant Economist
Saucepan (to brown butter in)
One 8x8" / 20x20cm square cake tin
½cupunsalted butter(1 stick - 115g)
½cupgood tahini plus an extra teaspoon or two to grease your cake tin (225g)
¼tspground Ceylon (true) cinnamon
¼tspfine sea salt
1cupall purpose flour(120g)
Preheat your oven to 350°F (175°C). Grease your baking tin with tahini liberally, and set aside.
Brown the Butter:
In a small saucepan, over medium heat, melt your butter. Once the butter is fully melted use a whisk to gently stir it. After a couple of minutes the milk solids in the butter will begin to turn brown. Once the butter has reached an even, caramel colour (the flecks should be a medium golden brown, not black!) remove from the heat immediately and set aside.
Make the Blondies:
In a bowl combine your brown butter, tahini, and brown sugar. Use your whisk to combine well.
Add your egg and vanilla extract, followed by the salt and cinnamon, and stir well to combine. Finally, add your flour to the mixture until it forms a thick, almost solid mixture. Press into the baking tin and smooth the top with a spatula.
Bake for 20-25 minutes, or until until lightly browned around the edges and the center has firmed up a bit. Leave to cool for at least ten minutes in the baking tin before removing and slicing. Can be served warm (with a dollop of vanilla ice cream!) or at room temperature.
Can be stored for up to 5 days in an airtight container at room temperature, though they likely won't last that long.