How are blondies different from brownies?

The main difference between a blondie and a brownie is the chocolate. Blondies are occasionally referred to as “blonde brownies”. They do not contain any cocoa powder or chocolate in the batter. Also, they are primarily made with brown sugar to add more chewiness and also a butterscotch caramel like flavour which makes them stand out from brownies. They're definitely a treat that is very easy and so delicious at the same time!

How to tell if blondies are completely baked?

There are a lot of ways to check if blondies are baked. You should take them out of the oven when their edges seem set and start to pull away from those of your pan. Your blondies will be gooey in the middle at this stage. You can check for doneness by inserting a toothpick in the center and taking them out of the oven if it comes out clean. Blondies become hard when left in the oven for too long, so it's best to keep a constant eye on them especially when they seem almost done. They will continue to bake and firm up as they cool.

Can I double this recipe?

You can scale this recipe as you'd prefer. This becomes a lot easier to do if you're using a kitchen scale. However, if you're doubling this recipe you can bake it in a 9x13 pan and increase the baking time by a few minutes until a toothpick inserted in the center comes out clean.

Can I use chocolate chips instead?

Yes ofcourse, feel free to replace the dark chocolate chunks with 1 cup of chocolate chips or any other add ins like walnuts etc.

One-Bowl Dark Chocolate Tahini Blondies

Description

These one-bowl dark chocolate tahini blondies are so thick, chewy, and loaded with gooey dark chocolate chunks. They have a tahini base and promise a melty chocolate chunk in every bite to compliment with. You can bake these up in just 30 minutes and enjoy the butterscotch-caramel like flavour that they have.

Ingredients

Scale

½ cup (113g) unsalted butter
¾ cup (165g) dark brown sugar
¼ cup (50g) granulated sugar
¼ cup (60g) natural drippy tahini
1 large egg, at room temperature
1 teaspoon espresso powder
1 tablespoon cold water
1 teaspoon pure vanilla extract
1½ cup (190g) all-purpose flour
¼ teaspoon salt
1 cup (120g) dark chocolate chunks
flaky sea salt, for sprinkling

Instructions

Preheat the oven to 350ºF (177ºC) and line a 8×8 metal baking pan with parchment paper. Set aside.
In a large microwave safe bowl, add the butter. Heat it in the microwave for about 20-30 seconds until completely melted.
Add in the brown sugar and granulated sugar to it. Whisk together until the mixture is light and fluffy.
Add in the egg and tahini. Whisk together until completely combined.
Mix together espresso powder and cold water until the powder is completely dissolved. Add it into the mixture along with the vanilla. Whisk together until thoroughly combined.
Stir in the all-purpose flour and salt. Using a silicone spatula, mix and fold it in the wet ingredients until no streaks of flour remain.
Add in bite sized chocolate chunks and fold them into the batter.
Spread the batter evenly onto the prepared baking pan and press a few more chocolate chunks on top.
Bake the blondies at 350ºF (177ºC) for 20-25 minutes until edges are set and they are still gooey in the middle. They are done when a toothpick inserted in the center comes out clean.
Allow blondies to cool completely before slicing. They continue to bake as they cool.
Lastly, sprinkle them with flaky sea salt if desired.
Store blondies at room temperature in an airtight container for upto a week.

Notes

To make sure the blondies set up, cook through, and hold their shape, I highly recommend a quality metal baking pan instead of glass or ceramic as those materials take longer to heat up and cook.
You should take blondies out of the oven when their edges seem set and start to pull away from those of your pan. Your blondies will be gooey in the middle at this stage. You can check for doneness by inserting a toothpick in the center and taking them out of the oven if it comes out clean. They tend to become hard if left in the oven for too long.
This recipe calls for dark brown sugar as it adds to the butterscotch caramel like flavour that blondies have along with chewiness. However, if you’re in a fix you can always swap it out for light brown sugar.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert, Blondies, Bars
Cuisine: American

Keywords: dark chocolate blondies, blonde brownies, tahini blondies, one bowl blondies