Tahini ginger blondies

After a roller coaster of recipe testing, I’m proud to share these delicious, vegan tahini ginger blondies with y’all. Packed with flavor and perfectly fudgy, they are a delightful spin on the traditional blondie. And they just so happen to be fully plant-based! With loads of homemade creamy tahini and spiced perfectly with powdered ginger, this sweet treat is one of my favorite flavor combinations and so easy to whip up! The hardest thing about this recipe is waiting for said blondies to cool.

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tahini
blondie mixture

Blondies are a special dessert in my home, a recipe we grew up with–a cakey family heirloom. Veganizing this recipe and adding my own special spin is a reminder that we can reinvent tradition in all the best ways (and tastes.) With a scoop of dark chocolate chips (technically optional but I can’t recommend enough) you too can start your own after-dinner tradition. Not overly sweet tahini ginger blondies are soon to be a favorite of you and yours too, in just 30 minutes. Enjoy!

Tahini ginger blondies   by

These delicious, vegan tahini ginger blondies are packed with flavor and perfectly fudgy. A delightful spin on a traditional recipe, this sweet treat takes only 30 minutes to prepare.

makes: 9 large squares (cut smaller for 12) | prep time: 10 min | Cooling time: 30 minutes | cook time: 20 min

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tahini ginger blondies

Ingredients

  • 1 flax egg (1 tbsp ground flax meal + 2 tbsp water)
  • 1/3 cup vegan butter (I used Earth Balance)
  • 1/3 cup packed light brown sugar
  • 2 tbsp maple syrup
  • 3/4 cup tahini
  • 2 tsp powdered ginger
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup dark chocolate chips (vegan as needed, I used mini chocolate chips)

To-Do's

  1. Preheat oven to 350 degrees. Grease a 9 x 9 cookie pan, set aside.
  2. Make flax egg by combining flax meal and water in a small bowl, whisk with a fork and set aside to gel for 5 minutes.
  3. Cube butter. In a large bowl, using a hand mixer, cream butter and light brown sugar until well combined.
  4. Add maple syrup, tahini, and powdered ginger. Mix to combine.
  5. Sift in flour, baking soda and salt. Add chocolate chips. Mix thoroughly until flour is well incorporated, about 2 minutes. Scrape down sides.
  6. Pour mixture into prepared pan and smooth out evenly with a spatula until even.
  7. Bake 19 – 20 minutes (only) and remove from oven. Turn off oven and let blondies cool in pan completely, approx 30 minutes. They will finish cooking in pan.
  8. Cut and enjoy! These last about 3 – 4 days in airtight container on the counter or a month in the freezer.

Notes

Blondies can be a bit crumbly if served too warm, using a metal cookie spatula is helpful for removal.

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