Tahini has a sweet side. The rich nuttiest of the sesame butter plays well with sweet masala chai spices. Here's a recipe for tahini chai blondies that will rival any brownie ;)
SHOPPING LIST: masala chai concentrate & zero waste chai dust
- 8 tablespoons (113 grams; 1 stick) unsalted butter, melted and cooled
- 1 1/2 cups (297 grams) light brown sugar
- 2 large eggs
- 1 t zero waste chai dust
- 1 cup tahini, stirred well, we use Seed+Mill
- 1 1/2 cups (212 grams) flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 3 1/2 ounces dark chocolate, finely chopped
- Flaky sea salt, for sprinkling
Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish or pan with aluminum foil, leaving enough overhang on the short sides to help lift out the baked slab. Grease the foil with cooking oil spray.
Whisk together the melted butter and brown sugar in a mixing bowl. Add the eggs, whisking until thoroughly incorporated, then whisk in the chai concentrate and tahini.
Use a flexible spatula to stir in the chai dust, flour, salt and baking powder until just combined. Then fold in the chopped chocolate. Do not over mix; the consistency should be like a soft dough. Scrape the batter into the prepared pan, spreading it evenly into the corners and smoothing the surface. Sprinkle with the flaky sea salt or top with sesame seeds
Bake (middle rack) for 22 to 25 minutes, until the top is slightly puffed, firm and golden brown and a toothpick inserted in the center comes out clean.
Let cool slightly before lifting out the slab and transferring to a wire rack (discard the foil once cooled). When still slightly warm or completely cool, cut the slab squares.
recipe adapted from the Washington Post