Mr. Nomad Foodie brought back a big jar of tahini from Israel. What was I going to do with 950g of tahini? There was only so much hummus I could make, so I started searching for recipes. Alas, the carrot tahini muffins were a rare miss from Smitten Kitchen.
I had two potlucks to go to on Halloween. My SIL had given me a big bag of Reese's Pieces that she had bought on clearance. I couldn't bring myself to allow the children to just snack on candy. How to use up the tahini and Reese's Pieces, plus bring something appropriately festive to two parties? Enter this Tahini Blondies recipe from Food52.
I doubled the recipe, but reduced the sugar by 20%, then sprinkled Reese's Pieces and black sesame seeds on top of the batter. It looked perfect as I put the pan into the oven. As I turned to clean up, I realized I'd forgotten to add the flour - no wonder the batter had looked particularly thin! I quickly pulled the pan from the oven, dumped the batter back into a bowl, added the flour, and repeated the decorative process. So the final product was sweeter than expected, with the incorporation of additional Reese's Pieces into the batter. Still, the end result was delicious.
Here are the measurements that I used for a doubled recipe, which fit perfectly in a 9" x 13" pan:
- 200g APF and 175g whole wheat flour
- 2t salt
- 227g butter
- 300g sugar
- 200g brown sugar
- 6 eggs
- 2t vanilla bean paste
- 2c tahini