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1 ratings, avg : 5.00

These blondies are like thick, soft, chewy cookies. They have a distinct, rich flavour due to the brown butter, tahini and honey, and sweet caramel tones due to the dark sugar. The cream cheese frosting made only with a little honey, beautifully balances out the sweetness.

So hey there! How’s it going? I know I’ve been neglectful of my blog lately. Things have been crazy busy, with commissioned work, new products on my Goodie Corner page (only for Greece) and a huge charity event I participated in and cooked for. I am hoping to soon find my rhythm and not disappear on you again.

Let’s talk about these blondies. I love them. I could eat a whole batch on my own, probably in just a few hours. I am pretty proud of myself for coming up with the combination. Tahini and honey is a match made in heaven (have you tried them on bread?), and browned butter is just so amazing that it will make anything taste gorgeous. When you add soft, dark brown sugar to this mix… well, you’ll be reaching for that fourth second piece before you know it. Give them a go before it gets too hot to turn the oven on!


110 gr butter, unsalted (not margarine)

110 gr dark brown sugar, soft

4 Tbs honey

6 Tbs tahini

1 tsp vanilla extract

1/4 tsp salt

1 egg

150 gr all purpose flour

For the frosting

7 Tbs cream cheese

3 Tbs honey

Show me more ideas and suggestions

If you can’t be bothered with browning the butter, I’m sure you can just melt it and add it as described. The flavour of the blondies will be different, but they should still be delicious.

Step 1

Melt the butter in a small saucepan over medium heat. After it melts, leave it a few minutes longer (4-6) till it darkens in colour and you see black specs forming at the bottom of the pan. It will smell nutty and delicious. (It helps if the pan isn’t black on the inside, so you can see the colour of the butter changing) Set aside and let cool slightly.

Step 2

Preheat the oven to 160C fan (170C conventional) and line a small baking tin with baking paper, so that the sides come up over the edges (you will use these to pull out the blondies later) My tin is 25x18cm and this should be the max size.

Step 3

In a large bowl whisk the sugar, honey and tahini. Add vanilla, salt and then the egg. While whisking constantly, add the browned butter. Finally, fold in the flour until you don’t see floury white bits. Don’t overmix.

Step 4

Pour the batter into the baking tin and bake for about 20-23 minutes, or until a toothpick comes out of the centre clean or with moist crumbs on. Let the blondies cool completely in the tin, then lift out with the baking paper and cut into 12 pieces.

Step 5

For the frosting, whip the cream cheese and honey in a small bowl. Spread some over each piece. This is not a very sweet frosting, and nicely counteracts the sweetness of the blondies.

Note: If you use a smaller tin you will get thicker blondies, so you may have to adjust baking time by a couple of minutes or so.

1 ratings, avg : 5.00
Link Love

Tahini in Blondies elsewhere:
Tahini Dirty Blondies by I Will Not Eat Oysters
Chocolate Brownies with Salted Tahini Frosting by Savory Simple

So, what do you think? Leave me a comment!


  • Reply

    I love anything tahini – be it sweet or savoury so these blondies definitely have got me wishing to make the recipe. They look super delicious.

    • Reply

      Thank you Thalia! I’d love to hear what you think, so please come back and let me know if you do try them!