Chocolate Chip Tahini Blondies (Photo courtesy Broma Bakery)

Broma Bakery’s Chocolate Chip Tahini Blondies


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.
Sarah Crawford of Broma Bakery (Photo courtesy Broma Bakery)

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1/4 cup salted butter, melted

3/4 cup tahini

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg, room temperature

2 teaspoons vanilla extract

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup whole wheat pastry flour (this helps with the nuttiness)*

6 oz. dark chocolate, roughly chopped (can also use 1 cup chocolate chunks or chips)


Preheat the oven to 350°F and prepare an 8×8-inch baking pan with parchment paper. Set aside.

In a standing mixer fitted with a paddle attachment, cream together butter, tahini, and both sugars until fluffy, about 2 minutes. Add the egg, salt and vanilla extract and beat for an additional 2 minutes. Mix in baking soda and flour until just combined. Toss in the chopped chocolate and mix to combine.

Transfer the dough to the prepared pan, spreading it out evenly. Bake for about 30 minutes. They will look puffed and underbaked, but will continue to cook as they cool. Allow blondies to cool on cookie sheet for at least 10 minutes before transferring to a cooling rack. Top with a sprinkle of sea salt and serve.

*Note: If you don’t want to use whole wheat pastry flour, you can substitute it with 1 cup plus 3 tablespoons of all-purpose flour.

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Broma Bakery’s Orange Upside Down Cake

For Sarah’s Orange Upside Down Cake, go to:

Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, as well as parts of North Africa. Sesame paste (though not called tahini) is also used in some East Asian cuisines. Although tahini is popular today, it has a rich history. It is said that sesame seeds have been cultivated in Egypt since at least 2 AD. Tahini is a butter made from hulled, ground, and toasted sesame seeds. It is a celebrated ingredient in Middle Eastern cuisine that is versatile enough to be used in a variety of dishes from hummus to pita wraps. “In addition to savory dishes, tahini lends itself to sweets, particularly halva, a sesame-based confection with a crumbly-meets-fudgy texture. In Lebanon, tahini is combined with carob molasses to make a dessert called dibs bi tahini (though maple syrup or honey can be subbed, too). In Armenia, tahini can be used as a sauce to put on lahmajoun. In Greece, tahini (Greek: ταχίνι) is used as a spread on bread either alone or topped with honey or jam. Jars of tahini ready-mixed with honey or cocoa are available in the breakfast food aisles of Greek supermarkets. In the U.S., tahini is gaining traction as a baking ingredient, bringing its creamy texture and subtly nutty flavor to banana bread, cookies and tarts, and as an emulsifier for dressings and dips.” See:


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