I’ve literally made these four times now, and that is only counting the times that I made them in this loaf form. This is my go to blondie or cookie bar recipe.
I like them underdone which is totally encouraged because there aren’t even any eggs in the mix!
You know when you want to bake or maybe you just want to eat something baked… but its the end of a long week or the start of a new one and all you really want to do is sit out in the sun with your feet up on a summers evening… Well these are what you need to make because they literally take 10 minutes to whip up. Set a timer on your phone for when they’re in the oven and return briefly to remove and let them cool FULLY before slicing.
Small Batch Tahini BlondiesPrint Recipe
- 1 tbsp milled flaxseed
- 3 tbsp (45ml) water
- 80g soft brown sugar or coconut sugar (I used soft brown sugar in these ones)
- 120g tahini
- 80g ground almonds
- 1/2 tsp baking powder
- 50 - 60g mini dark chocolate chips
Preheat your oven to 180C (350F).
Line a 2lb standard loaf tin with baking paper and lightly grease with spray oil.
Mix together flax and water in a bowl and set to one side.
Mix together sugar and tahini in a bowl; add in the flax mixture. It doesn't matter if it hasn't thickened up a lot. Mix well to evenly combine.
Add in the ground almonds, baking powder and a pinch of salt.
Fold in the chocolate chips.
The dough will be thick and a little sticky.
Transfer the mixture to your prepared tin. Smooth over the top using the back of a damp teaspoon.
I like to sprinkle a few extra chocolate chips on top and lightly press them in to the dough.
Bake for 25 - 30 minutes. I like to go with 25 minutes and leave them a little under baked.
Allow to cool fully before slicing as you please.