tahini chocolate chunk & macadamia nut blondies
One of my most recent obsessions is tahini! Like any good nut or seed butter, I figured it would elevate the typical cookie by bringing in nuttiness, flavour and richness — and it certainly did the trick with these blondies!
Ingredients
- 340 grams flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 flax egg 10 grams (1 tbsp) flax meal mixed with 30 ml (2 tbsp) water
- 1 teaspooon vanilla extract
- 170 grams vegan butter
- 30 ml non-dairy milk
- 65 grams tahini
- 146 grams light brown sugar
- 50 grams plain sugar
- 125 grams dark chocolate cut into chunks
- 60 grams macadamia nuts
Instructions
- Preheat the oven to 176°C (350 °F) and line a brownie pan with parchment paper.
- In a small bowl, mix together flaxseed and water and set aside to thicken.
- Chop dark chocolate bar into desirable size chunks for the cookie.
- Mix the flour, baking powder, baking soda and salt into a bowl and set aside.
- In another bowl, whisk the vegan butter, tahini, non-dairy milk, brown sugar and plain sugar until whipped and creamy.
- Add in vanilla and flax egg and until combined.
- Slowly mix in flour and dry ingredients until just combined.
- Sprinkle in chocolate chunks and macadamia nuts and mix until evenly distributed.
- Bake the blondies for 23-25 minutes (until a toothpick comes out clean).
- Allow to rest for ten minutes on pan before putting on drying rack
- Enjoy with your favourite non-dairy milk!
Nutrition
Serving: 1blondieCalories: 192kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 3gCholesterol: 1mgSodium: 115mgPotassium: 89mgFiber: 1gSugar: 9gVitamin A: 275IUVitamin C: 1mgCalcium: 30mgIron: 2mg
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