These nutty, gluten-free and paleo tahini blondies are bursting with chunks of chocolate on the inside and toasted sesame seeds on the top.
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.
It’s pretty hard to resist a pan of warm blondies filled with chunks of melty chocolate coming out of the oven. The sweet scent just calls you to sink your teeth into one.
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.
Paleo tahini blondies are 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!
Serves 9
Sylvie Shirazi
Yields one 8-inch square pan or about 9 squares
These nutty, gluten-free and paleo tahini blondies are bursting with chunks of chocolate on the inside and toasted sesame seeds on the top.
10 minPrep Time
18 minCook Time
28 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- ½ cup/ 120g tahini
- ½ cup/ 120g creamy almond butter
- 1 large egg
- 1/4 cup/48g coconut sugar
- 2 Tablespoons/42g honey
- 1 Tablespoon/8g tapioca flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3oz/ 85 dark chocolate, chopped into chunks
- 2 Tablespoons/14g sesame seeds
Instructions
- Preheat oven to 350 °F. Line an 8-inch-square baking pan with parchment.
- Stir together tahini and almond butter in a large mixing bowl until creamy. Stir in egg, coconut sugar, honey, tapioca flour, vanilla, baking soda and salt until just combined. Stir in chocolate chunks.
- Spread the batter evenly into the prepared pan and sprinkle with sesame seeds. Bake until lightly golden around the edges (about 15-18 minutes). Do not overbake.
- Let cool in the pan completely before cutting into squares. Store at room temperature in an airtight container.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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