Blondies with Tahini and Horio Cow’s Butter
An amazing recipe of luscious buttery cookies topped with honey and cream cheese mix. Easy and delicious, you should definitely try it!
2012
Blondies with Tahini and Horio Cow’s Butter

INGREDIENTS

110 gr Horio Cow’s Butter 110 gr soft brown sugar 4 tblsp honey 6 tblsp tahini 1 tsp vanilla extract ¼ tsp salt 1 egg 150 gr all-purpose flour

INGREDIENTS For the topping (optional)

7 tblsp cream cheese 3 tsp honey

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.