These rich, thick bars are reminiscent of blondies but I am not going to call them blondies because their consistency is totally different. They are dense and crumbly, but in the best way.
Before learning about Molly Yeh's obsession with tahini baked goods, I only knew tahini as an ingredient for hummus. Tahini is toasted sesame seed paste or "butter." However, when eaten alone, tahini is not totally savory but nutty and unique. This past year for food bloggers has been a year of tahini: tahini cookies, tahini bars, tahini blondies, and more. I have finally hopped on that train and heavily adapted this recipe to create a delicious bar that is drizzled in chocolate.
This year, I will be restarting Thursday Thoughts soon but for now I will share some of my New Year's Resolutions! I love resolutions but prefer to refer to them as goals.
Some of my New Year's Goals:
· Read two books per month, one book is for fun and the other is for personal growth or business development. This month I read The Book Thief and am currently reading Big Magic. The Book Thief was amazing and I highly recommend it
· Post three recipes on the blog per month, sharing lots of savory, dinner recipes
· Create some boundaries with my phone, especially scrolling though Instagram
· Complete weekly 15 Minute Planner sessions, this has been a very useful tool for me so far
- 1/2 C salted butter, melted
- 1 1/4 C light brown sugar, packed
- 2 eggs
- 2 t vanilla extract
- 1 C tahini
- 1 1/2 C all purpose flour
- 1 t salt
- 1/2 t baking soda
- 1 T warm water
- 1 T sesame seeds (optional)
- 1 C semisweet chocolate chips
Listening to: Harry Potter and the Deathly Hallows audiobook