Soooooooo this might just be one of my favorite recipes I’ve developed. I’m going to make a controversial statement and say that…adding tahini to *literally* everything is the new avocado toast?
I’m fairly confident that you could put tahini on cardboard and it would taste sophisticated.
Anyways, this recipe is insanely good. I love a good cookie (obviously), but a nicely textured blondie can’t be beat. I like a slightly under-baked center and crispy outside. These definitely deliver, especially when right out of the oven! And I might start delivering them too, they’re that delicious.
As always – if you make them, comment on this post or tag me on Instagram! I love to see your creations!
Chocolate Chip Tahini Brownies
Ingredients
- 1/3 cup earth balance melted
- 1/3 cup tahini
- 1/2 cup organic sugar
- 1/2 cup brown sugar
- 1 egg
- 1.5 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
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In a medium bowl, stir together melted butter, tahini, and both sugars until well combined. Add in beaten egg. In a separate bowl, whisk together flour, baking soda, powder, and salt. Combine wet and dry mixtures, fold together (it will be slightly dry so you may knead with your hands). Fold in chocolate chips. Press firmly into a 9x9 baking pan and add more chocolate chips on top. Bake at 350 degrees for 22 minutes or until golden brown around the edges. Cool for 10 minutes before cutting!
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