Salted Tahini Chocolate Chunk Blondies (vegan)
This post is sponsored by Bob’s Red Mill. Find more on https://www.bobsredmill.com.
I don’t think the combination of salty and sweet in a dessert will ever be beat.
Okay, that’s kind of a dramatic statement but I think you get the point.
Adding a salty component to desserts is kinda my favorite, especially if theres chocolate involved. These rich and chocolatey blondies have some extra saltiness and tahini to counter the sweetness, making for the perfect treat. I made these during Christmas because I was craving something besides cookies (shocking) and by George, they were glorious. Chewy in the middle, crispy on the edges, and with the chocolate chunks and hint of tahini they. are. amazing. I used Bob’s Red Mill organic all purpose flour to make these a bit healthier too; I try to use as many organic ingredients as I can in general, but sometimes I can kinda put it off when I’m baking, and so having a big bag of this organic flour has really made my holiday baking easier and kept me on my ball game. I simply feel better when the ingredients i’m using are cleaner and more wholesome, making for some delish (and healthier) baking.
I should also mention that serving these blondies with some vegan ice cream is simply the icing on the cake *cue Italian chef kiss*.
Salted Tahini Chocolate Chunk Blondies
1 cup all purpose flour
1/2 tsp baking soda
1 tsp salt
1 flax egg
1/3 cup oil
2/3 cup brown sugar
3 Tbsp tahini
1/2 tsp apple cider vinegar
1/4 cup water
1 chopped dark chocolate bar
Preheat your oven to 350F. Line an 8x8 baking pan with parchment paper and set aside. In a medium bowl, whisk together your flour + baking soda + salt and set aside. In a separate bowl, combine your flax egg + oil + sugar + tahini + vinegar + water. Add the wet mixture to the dry and mix until fully incorporated - but don’t over-mix! Then, fold in your chopped chocolate and pour the batter into you baking pan. Bake the blondies for about 40 minutes, or until crispy on the edges - if need be, leave them baking for an additional 5 minutes. Then, just let them cool before cutting into squares.