DIRECTIONS
- In a small pot, on medium heat, we melt the butter. From the moment it melts, we allow it to heat for a few more minutes (approximately 6) until it darkens and we see small, black bubbles appear on the bottom of the pot. It will smell good. (Tip: It helps if you use a non-stick / black pan, so that we can see the color of the butter as it heats.) We remove from heat and allow it to cool.
- Preheat the oven at 160 degrees and layer a pan (25×18 cm or smaller) with parchment paper and allow for the paper to extend beyond the end of the pan.
- In a large bowl, we beat the brown sugar, honey, tahini, vanilla, salt and eggs using a wire whisk. Adding the burnt butter into the mix continuously. Finally, we add the flour and mix it in until you can no longer see the flour.
- We spread the mix into the pan and allow to bake for 20-25 minutes. The more it bakes, the more its texture will be reminiscent of a soft cookie. If it bakes less, it will have a chewy texture. We let it bake in the pan and cut into 12 pieces.
- For the topping, we mix the honey and cream cheese in a bowl, using a wire whisk. We spread on top of every bar. The glaze will be a little sour, in order to balance out the sweetness of the blondie.
*Soft brown sugar has a very dark brown color and is also referred to as “wet” – we find it at large super markets.
Note: If we use a smaller pan and the blondies are thicker, we may need to cook for 2-3 minutes longer.
