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Chocolate Tahini Swirled Blondies

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  • Author: Browned Butter Blondie
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 1 1x
  • Category: Dessert


Browned butter and chocolate tahini take these blondies to a whole new level. With a delicate, nutty taste and those mesmerizing swirls, this one pan bar is bound to be your new favorite.


  • 1 cup (2 sticks) unsalted butter, browned
  • 2 eggs
  • 4 tsp vanilla extract
  • 1 3/4 cups light brown sugar
  • 2 cups plus 2 TBSP gluten free flour
  • 1 tsp xanthum gum
  • 1 heaping tsp kosher salt
  • 1/23/4 cup chocolate halva tahini (I used Soom Foods Sweet Tahini Halva Spread)
  • 1 cup semi-sweet or bittersweet chocolate chips, or chopped dark chocolate {optional}


  1. Heat oven to 350 degrees
  2. Spray a 9 x 13 inch baking pan with cooking spray and line with parchment paper
  3. To brown the butter, place two sticks of butter in a large saucepan on medium high
  4. Melt butter, stirring only occasionally
  5. Once melted, begin stirring often
  6. Butter will crackle and pop as it browns and it will start to foam slightly
  7. Once sizzling sound stops, continue stirring often until brown bits begin to collect on the bottom of the pan
  8. Remove from heat, pour into a medium bowl and allow to cool slightly – – about 10 minutes
  9. Meanwhile, whisk together gluten free flour, xanthum gum and salt
  10. Whisk together eggs and vanilla in a separate, small bowl
  11. Once butter is slightly cooled, add brown sugar and stir until well combined and sugar is dissolved (about 1 minute)
  12. Add egg/vanilla mixture to the butter/sugar mixture and stir vigorously for about 20 seconds until shiny
  13. Slowly add flour mixture and stir with a wooden spoon until barely combined, some bits of flour will still be visible
  14. Gently fold in chocolate chips or chopped dark chocolate if desired and mix until combined
  15. Pour batter into lined pan
  16. Spoon 1/2 cup (or more if desired) of chocolate tahini in 4 long strips on top of blondie batter, lengthwise
  17. Using a butter knife, swirl the chocolate tahini into the blondie batter creating an even swirl pattern
  18. Bake for 20-22 minutes or until edges are golden brown and center of pan is set
  19. Cool on a wire rack
  20. Cool completely before cutting into squares