Blondies like brownies are one of those things everyone should have at least one good recipe for since they’re so easy to whip up and always a crowd pleaser. You get all those wonderful caramelized flavors of a chocolate chip cookie with the ease of a bar.
I like mine with a tender center and a little puffed and chewy around the edges. A little gooey on inside, well set around the edges, you know the kind. These particular blondies depart a bit from the traditional thanks to the addition of almond butter and tahini. The distinctive taste of tahini adds an interesting depth of flavor to the vanilla and coconut sugar laced blondies.
They’re nutty and rich, bursting with chunks of chocolate on the inside and toasted sesame seeds on top. They’re a great little snacking bar, easier to make than chocolate chip cookies and more complex in flavor.
If you like your blondies a little gooey, chill them for a right away , or if you prefer yours warm, serve them with a scoop of your favorite ice cream. While these are at their very best the day they’re made, they do keep well for a few days in an airtight container as well.
If I were you, I’d eat all those center pieces first, that is unless you’re more of an edges kind of person!
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