Vanilla Tahini Blondies

What’s better than a chewy, caramelly blondie? It’s filled with toffee-like notes from brown sugar, warm vanilla, and a slight nutty sweetness from the vanilla bean tahini.

 Ingredients:

1¼ cups almond flour

½ cup all-purpose flour

½ tsp baking soda

½ tsp salt

¾ cup light brown sugar

¼ cup granulated sugar

4 Tbl salted butter, melted and cooled

1 large egg, plus 1 egg yolk

½ cup Soom Vanilla Bean Tahini

2 tsp vanilla extract

Flaky salt

Directions:

Preheat oven to 350F. Line an 8” black iron skillet. Spray lightly with nonstick cooking spray. Set aside.

In a medium bowl, whisk together the almond flour, all-purpose flour, baking soda, and salt until combined. Set aside.

In a separate large mixing bowl, whisk together the brown sugar, granulated sugar, cooled butter, and whole egg, plus egg yolk until moistened and combined. Add the Soom Vanilla Bean Tahini and vanilla extract and whisk until completely smooth. Add the dry ingredients to the wet, folding together with a rubber spatula until combined.

Pour batter into the prepared black iron skillet and smooth out the top with a rubber spatula. Bake for 25-27 minutes, or until edges are golden brown and blondies are set in the middle - be careful, you don’t want to overbake these.

Remove from oven and sprinkle with flaky salt. Let cool completely before removing from pan. Blondies are very delicate when warm, and the chewy texture and vanilla flavor is enhanced once cooled. Slice and serve.