These decadent chocolate chip tahini blondies will make any day or holiday a whole lot better. They’re perfectly nutty and loaded with chocolate.
Discover these chocolate chip tahini blondies at the essential Broma Bakery baking blog. “With under 10 ingredients, these blondies are perfect to throw together in a pinch. You can always sub out the whole wheat pastry flour for normal whole wheat flour or all-purpose flour if it’s all you have on hand. Everyone knows that tahini is popular in Middle Eastern cuisine, and in recent years has taken off in the United States,” says Sarah Crawford. She is the successful photographer, writer, and baker for Broma Bakery. She also works in marketing, and has held a variety of positions in the food industry in Boston, New York, and Ann Arbor, where she now lives. She is a graduate of the University of Michigan.
“Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and the Middle East. It’s vegan, gluten-free, tastes nutty, and is simple to use. I love to use tahini in hummus, falafel, dips, and salad dressings. And while it’s common in many savory recipes, you’re about to discover how incredibly amazing it is in desserts. These blondies are not dairy free or vegan, though, because we’ve added butter. Sorry vegans,” she adds.
Broma Bakery started small. A college student in 2010, Crawford developed the blog as a creative and artistic outlet that showcased recipes for classic desserts and pastries with unique twists. Gradually, her talent for food photography shined and people loved her treats. She now has an Instagram following that is over 597K. She developed her passion for baking from her gifted mom, Katherine Canfield. The recipes at Broma Bakery did not, in fact, get passed down from generation to generation. Rather, they come from every day, accessible pantry ingredients.
“We grew up with the chocolate cake on the back of the Hershey’s cocoa box,” Crawford says. When asked who taught her mom to bake, she says: “My mom was actually taught by her dad.”
“The key to these blondies is under baking them,” adds Crawford. “No one likes a dry cookie and I can tell you no one likes a dry blondie either. And blondies are essentially just cookies in bar form, so you should follow the following tips that you would with a cookie recipe.”
- Don’t over mix: This will lead to a tough blondie and totally throw the texture off.
- Don’t over bake: This is by far the most crucial thing you can remember with this recipe.
- Remember your baked goods continue to bake as they cool, so make sure you pull these out of the oven when they’re still underdone in the middle to keep them gooey and prevent from drying out.
- Don’t skimp on the chocolate chips.