I’ve been on a tahini kick lately. So when I set out to create a paleo butterscotch blondie, I couldn’t resist including it in a trial run. I created 4 different batches before I got the right balance of flavors and textures, but I’d be lying if I said we didn’t enjoy each batch along the way. These Brown Butter Tahini Blondies are sublime, if I do say so myself.
Brown Butter Tahini Blondies
This final test run was just what I was going for: Just the right amount of chewy, sweet but not too sweet, and with a nutty depth from the tahini and brown butter. I promise you: No one will know that these are gluten-free or Paleo.
How to line your
(Once you fall in love with brown butter in your baked goods, you might want to try my Salted Brown Butter CCCs.)
Brown Butter Tahini Blondies
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 40 minutes
- Yield: 16 bars
- Category: Dessert
Ingredients
- 3/4 cup butter, plus more for greasing the pan (*or use Tin Star Foods Brown Butter Ghee) ((12 tablespoons))
- 3/4 cup tahini (I like the Mid-East brand )
- 1 1/4 cup brown coconut sugar (also called blonde)
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups 175 grams cassava flour
- 1 teaspoon sea salt
- 1/4 teaspoon baking soda
- flaked salt (for sprinkling)
Instructions
- Preheat the oven to 350ºF and line and butter an 8×8 baking dish with parchment paper (see below)
- To brown the butter: (*If using brown butter ghee, skip this step) In a small, light colored sauce pan or skillet, melt the butter over medium heat. Swirl the pan occasionally and continue to cook until the water cooks off (it will sizzle and sputter a bit). Continue cooking until you see dark brown flecks, and it starts to smell nutty and rich. Butter goes from nutty and delicious to burnt very quickly, so keep an eye on it. Pour the butter into a large mixing bowl and allow to cool for 5-10 minutes; you want the butter cool enough so it doesn’t cook the eggs you’ll be adding.
- Once the butter is cooled off a bit, add in the tahini, coconut sugar, eggs and vanilla extract and whisk to combine.
- Stir in the cassava flour, salt, and baking soda.
- Spread the mixture into the prepared pan and sprinkle with flaked salt. Bake for 22-25 minutes, or until mostly set.
- Allow to cool completely before removing from the pan and cutting.
brown butter cookies
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Sheree says
I made these today…DELICIOUS!!!! Thank you so much for an excellent recipe! The only thing I changed – pan size. I didn’t have an 8×8, so I baked it in a 9×5 loaf pan at 325 for 50-55 mins. Great recipe 🙂
zenbelly says
Thanks, Sheree! I’m so glad you liked them and that they worked in the loaf pan 🙂
Sheree says
Oh…and if anyone asks, I did freeze mine and it worked well. Although, I’m not sure how happy I am about that, because now I don’t have an excuse to eat them all in one sitting 😉 HA!
zenbelly says
Hah! Good to know, thank you!
Jo Swift says
I purchased the Everything Dough a few months but can’t find it in my emails, How do I get it back or again with out repurchasing?
zenbelly says
Hi Jo! Is the email I see the best one to resend it to?
Rachel says
I couldn’t wait to make these. Finally received my jar of brown butter ghee today, and they are just as good as I imagined — buttery, nutty, almost brown sugary. And, bonus, the 2-year-old hasn’t said a word since she started her piece. Thank you!
zenbelly says
haha that sounds like success! Thanks, Rachel, I’m so glad you and the kiddo love them!