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Delicious Brown Butter Blondies with Tahini Swirl and Sea Salt

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These chewy, buttery blondies feature a nutty brown butter base with a creamy tahini swirl and a sprinkle of flaky sea salt, creating a perfect balance of sweet and salty flavors. Easy to make with simple pantry ingredients, they are a crowd-pleasing treat for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, for browning
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (80ml) tahini, well-stirred
  • About 1 teaspoon flaky sea salt for topping

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir constantly as the butter foams, then turns golden brown and releases a nutty aroma—about 5-7 minutes. Remove from heat and pour into a large mixing bowl to cool slightly (around 5 minutes).
  2. Mix Sugars into Butter: Add 1 cup (200g) packed light brown sugar and 1/2 cup (100g) granulated sugar to the warm butter. Whisk until combined and smooth, about 1 minute.
  3. Add Eggs and Vanilla: Crack in 2 large eggs, one at a time, whisking well after each addition. Stir in 2 teaspoons pure vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  5. Fold Dry into Wet: Gradually add the dry ingredients into the wet mixture, folding gently with a rubber spatula until just combined. Avoid overmixing.
  6. Prepare the Pan: Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving some overhang for easy removal. Spread half of the blondie batter evenly into the pan.
  7. Add Tahini Swirl: Drop spoonfuls of 1/3 cup (80ml) tahini over the batter. Use a knife or skewer to swirl the tahini into the blondie batter, creating a marbled effect. Then spread the remaining blondie batter on top carefully.
  8. Top with Sea Salt: Sprinkle about 1 teaspoon flaky sea salt evenly over the top.
  9. Bake: Place in a preheated oven at 350°F (175°C) for 25-30 minutes. Blondies should be golden on the edges and set in the center but still slightly soft when pressed gently.
  10. Cool and Serve: Let the blondies cool completely on a wire rack. Use the parchment overhang to lift them out of the pan, then cut into squares.

Notes

Brown the butter carefully to avoid burning; stir constantly and remove from heat once golden and nutty aroma develops. Use smooth tahini for best swirl effect. Let blondies cool completely before cutting to ensure proper texture. For vegan version, substitute butter with coconut oil and eggs with flax eggs. Parchment paper helps with easy removal and cleanup.

Nutrition

Keywords: brown butter blondies, tahini swirl, sea salt, easy blondies, homemade treats, chewy blondies, nutty flavor, simple dessert

Find it online: https://realityeats.com/delicious-brown-butter-blondies-recipe-with-tahini-swirl-and-sea-salt-perfect-for-easy-homemade-treats/