Ever since purchasing a few jars of Seed and Mill at Chelsea Market last week, I keep thinking of ways to incorporate it into foods. While tahini is a MUST in hummus and many other savory recipes, I absolutely love how it pairs with chocolate. The flavor of tahini is savory and nutty, yet works so well in baked goods. The best way I can explain it is peanut butter, grown up!
These blondies are a little chewy, thanks for the dark brown sugar, yet dense and studded with chocolate chips. The silky ganache on top makes them even more rich and addictingly good.
Try them and let me know what you think!
For the Blondies:
1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for buttering the pan
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups lightly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pure tahini paste
1/2 cup bittersweet chocolate chips
For the Ganache:
2 cups (12 ounces) semisweet chocolate chips
½ cup tahini
¼ cup honey
2 teaspoons kosher salt
1½ cups heavy cream
Preheat oven to 350 degrees. Line a 9x9 pan with parchment and butter dish and parchment.
In a stand mixer fitted with whisk attachment or medium bowl, mix together the brown sugar, 1/2 cup melted butter, eggs, and vanilla until smooth.
In another medium bowl, , whisk together the flour, baking powder, and salt. Slowly add the dry ingredients into the wet ingredients until just incorporated, then fold in the tahini until smooth. Add chocolate chips, fold until incorporated.
Pour into prepared baking dish and spread batter evenly. Bake for 25-30 minutes until edges are slightly browned and center is cooked through. Remove from oven and let cool.
While the blondies are baking, prepare the ganache.
In a medium bowl, combine the chocolate chips, tahini, honey and kosher salt. In a small saucepan, bring the heavy cream to a simmer, then pour the cream over the chocolate mixture. Let sit for 2 minutes, then whisk until smooth. Let cool completely.
Once blondies and ganache have cooled to at least room temperature, pour ganache over blondies while still in 9x9 pan. Warm a sharp knife for a clean cut, divide into 9 even pieces.