Tahini Blondies

 Adeena Sussman

She has two amazing cookbooks out - Sababa and Shabbat. I have made a few recipes in each.

Here is the Tahini Blondie recipe which is amazing.

• 1/2 cup 

  canola oil 

• 1 1/4 cups 

  all-purpose flour

• 3/4 teaspoon 

  baking powder

• 1/2 teaspoon 

  ground cardamom 

• 1/2 teaspoon 

  fine sea salt

• 1/4 teaspoon 

  freshly ground black pepper

• 2 tablespoons 

  lightly toasted black sesame seeds

• 2 tablespoons 

  lightly toasted white sesame seeds

• 1 1/4 cups 

  lightly packed light brown sugar

• 2 large eggs
• 1 teaspoon 

  pure vanilla extract

• 1/2 cup 

  pure tahini paste

1. Preheat the oven to 350°F. Spray an 8-inch square baking pan with Pam.
2. In a medium bowl, whisk together the flour, baking powder, cardamom, salt, pepper, and the black and white sesame seeds. 
3. In another medium bowl, whisk together the brown sugar, 1⁄2 cup melted butter, eggs, and vanilla until smooth. 
4. Fold the dry ingredients into the wet ingredients until just incorporated, then fold in the tahini until smooth. 
5. Pour the batter into the prepared pan and bake until golden on the outside and the center doesn’t jiggle but is still soft, 25 to 30 minutes. 
6. Remove from the oven, cool in the pan, and cut into 16 equal squares.