Tahini Blondies

flaky sea salt is mandatory

Apr 15, 2025

There’s something about the intersection of tahini, brown sugar and vanilla that feels like therapy with better lighting. And that hint of flaky sea salt at the top – non-negotiable.

It’s rich, a little nutty, and unapologetically golden (like me, in the summer when the sun blesses my hair with its full attention).

This isn’t the kind of dessert you eat politely and in silence. It is not demure. This is the kind that you have to angst-ily wait to cool down while your mouth waters and your toes tap against the floor. The kind that you grab at with raccoon hands at 3am whispering “just one more” for the tenth time.

Ingredients:

1/2 cup unsalted butter (melted and cooled slightly)
1/2 cup tahini (the good kind — runny, not bitter)
1 cup light brown sugar, packed
1 large egg
1 egg yolk
1 tsp vanilla extract
1/2 tsp flaky sea salt (plus more for topping)
1 cup all-purpose flour
Optional (but is it really?): chopped dark chocolate or halva swirls (if you’re feeling feral)

Directions:

Preheat your oven to 175°C (350°F) and line an 8x8 baking dish with parchment.
In a large bowl, whisk the melted butter, tahini, and brown sugar until glossy and borderline seductive.
Add the egg, egg yolk, and vanilla. Whisk until smooth.
Fold in the flour and sea salt with a spatula until just combined. Add your mix-ins if you’re feeling spicy.
Pour the batter into the dish, smooth the top, drizzle with an extra spoon of tahini, and sprinkle with extra flaky salt.
Bake for 20–25 minutes, or until the edges are golden and the center still looks just a little underdone (trust the process).
Cool slightly before slicing. Or don’t. I’m not your mom.