In this one-bowl blondie recipe, tahini replaces butter, and finely ground almonds substitute for all-purpose flour. The flavors of almond and tahini, a sesame paste used in Middle Eastern savory cooking, might seem like a surprising combination in a dessert, but together they are complex and delicious. Brown sugar and chocolate chunks add just the right amount of sweetness.
½ cup tahini
1 cup brown sugar, packed
¼ teaspoon salt
1/2 teaspoon almond extract
1 ½ cups whole almonds, finely ground
3.5 oz dark chocolate bar (70% cocoa content or higher), cut into chunks
- Preheat oven to 325 degrees F and grease or line a 10-inch square baking pan with parchment paper.
- In a large mixing bowl, stir tahini and sugar together until fluffy.
- Add eggs, mixing until smooth, then salt and almond extract.
- Stir in finely ground almonds and chocolate chunks.
- Pour mixture into prepared baking pan, and bake for 30-35 minutes, until edges begin to turn golden brown and a fork, toothpick, or cake tester inserted in the middle comes out clean or with a few crumbs. Store leftovers in an airtight container at room temperature.
Liana’s Kitchen is a column by Astoria-based chef and foodie Liana Grey. Check out her food blog Bakerwithoutborders.