While tahini, the base ingredient of humus, might not seem the obvious choice for a sweet treat, this recipe is sure to delight. This Chocolate Chip Tahini Blondie recipe has a unique and distinct flavour characterised by its nutty, earthy and chocolatey flavour profile. Tahini is made from ground sesame seeds, imparting a rich and creamy texture. The umami packed taste makes it a versatile ingredient for both sweet and savoury dishes. Tahini contributes a depth of flavour that works perfectly with the chocolate in this sweet gooey treat. The natural oils in tahini also lend a smooth and velvety texture, enhancing the overall mouthfeel of the dish.
While brownies are characterised by their chocolatey richness and deep brown colour, blondies have a lighter, caramel-like flavour and a paler finished look. Both are delicious and variations abound with different recipes incorporating unique ingredients and textures. If you like brownies, you’ll love this Chocolate Chip Tahini Blondie too.
As food culture becomes ever more globalised, chefs borrow elements from ever more diverse culinary traditions. This allows fusions that create exciting and new twists on classic dishes. The addition of the earthy, umami packed taste of tahini to a chocolate blondie is a perfect example of this. The tahini weaves its nutty spell, complemented by the sweet undertones of brown sugar and the chocolate bursts from generous heaps of chocolate chips. This Chocolate Chip Tahini Blondie is a joy
While the ingredients may be novel, fear not, the recipe is simplicity itself. The step by step guide will take you by the hand and lead you from start to delicious finish. The most difficult thing with this recipe is deciding when to remove it from the oven, but be brave. Always remember that a gooey blondie or brownie is better than a dry one. This recipe and guide will leave you with a deliciously soft, meltingly wonderful treat.
Whether you’re a seasoned chef or a kitchen novice, the journey is deliciously simple and the destination is pure luxury. Get out your Electronic scales and your Brownie pan and dive in and try this Chocolate Chip Tahini Blondie recipe today! A modern twist on a classic recipe.
Also, explore these other Festive Sweet Treats
Salted Caramel Millionaires Tart
Chocolate Bread and Butter Pudding
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Chocolate Chip Tahini Blondie Recipe
Chocolate Chip Tahini Blondie
Equipment
- 1 Brownie pan (8 inch square)
- 1 Stick blender wt whisk (Or hand held whisk)
- 1 Spatula
Ingredients
- 240 grams Tahini
- 150 grams Light brown sugar
- 50 grams Caster/ Superfine sugar
- 2 Eggs
- 1 tsp Vanilla paste
- 30 grams Butter (Softened)
- ½ tsp Baking powder
- ¼ tsp Salt
- 60 grams All purpose flour
- 130 grams Milk chocolate chips
Instructions
Prep
- Pre heat oven to 350℉/ 180℃/ 160 fan
- Weigh/ measure the ingredients
- Line an 8×8 brownie pan with greaseproof/ parchment paper (See recipe notes)
To Make
- In a clean bowl, combine the tahini, light brown sugar and white sugar. Mix until well blended
- Add the egg, soft butter and vanilla paste to the tahini mixture. Mix until smooth
- Add the dry ingredients. Fold in the flour, baking powder and salt and mix until well blended
- Add the chocolate chips and mix briefly until well spread through the mixture
- Pour the brownie mixture into the lined pan and spread it evenly. Bake in the centre of a pre heated oven for 25 minutes. At the end of the cooking time, poke the centre of the brownie with a skewer or toothpick. If it comes out covered in wet batter cook for a further 3-5 minutes and try again. If it comes out with moist crumbs then its cooked. A done brownie will also begin to pull away from the edges of the pan and will probably have cracks on the surface. Be brave though! A gooey brownie is better than an overcooked brownie
- Allow the blondie to cool completely before removing from the pan and cut to size
To Serve
- Eat as a delicious treat with a coffee or tea or serve dinner party style with a little cream, salted caramel sauce or fresh fruit. Delicious
Notes
- To line your container, turn it upside down and lay the baking paper over it. Cut the paper so it’s very slightly bigger than the container. From each corner of the paper cut diagonally towards the centre, make the cut roughly the same length as the height of the container. Use the cuts to neatly push the baking paper into the corners and bottom edges of the container