These are so good, you don’t miss the gluten one bit. Rich sesame flavor, chocolate chunks and dense texture satisfy and delight.
1 cup tahini
1 cup brown sugar or coconut sugar
2 eggs
2 teaspoons vanilla extract
½ teaspoon salt
¾ cup chopped chocolate
Preheat the oven to 350° F. Line an 8×8-inch baking pan with parchment paper, leaving some hanging over the edges for easy removal.
In a large mixing bowl, combine the tahini and the sugar and mix well until smooth. Add the eggs, vanilla and salt and stir well until thoroughly combined. Mix in the chocolate chunks.
Spread the batter into the prepared baking pan and bake for about 25 minutes, being careful not to overbake. Remove from the oven and let cool slightly. Carefully lift the parchment out of the pan and let sit until cool. Cut the blondies into small squares. Makes about 2 dozen cookies.
About the author
Amber Turpin and Jessica Tunis live with their respective families in the green folds of the Santa Cruz Mountains. They share a love of food and writing, adventure and good company. Their collaborations on these pages are a natural extension of many good times spent together, gathered in kitchens and backyards near and far.
