These blondies swap brown sugar for maple syrup and add a small amount of tahini to the batter, giving you a chewy, golden bar with a quietly nutty, slightly earthy flavor. They’re egg-free, come together in one bowl, and are done in 45 minutes. If you have tahini sitting in the back of the fridge from a batch of hummus, this is a good reason to use it up.
Why this recipe works
Two things matter here. First, maple syrup pulls double duty as both sweetener and moisture source, which is why these blondies stay chewy rather than cakey — the liquid sugar keeps the crumb dense and fudgy in a way that granulated sugar simply doesn’t. Second, the tahini is only 2 tablespoons, which is intentional. That small amount adds a background nuttiness and just enough bitterness to keep the bars from tasting flat, without making them taste like sesame candy. More tahini would throw off the fat-to-flour ratio and make the texture greasy, so resist the urge to add extra.
Shopping notes
- Tahini: Use a runny, well-stirred tahini — the kind where the oil and solids have been mixed back together. Thick, dry tahini from the bottom of a neglected jar will leave streaks and won’t blend smoothly into the batter. If you don’t have tahini, smooth almond butter or sunflower seed butter both work at the same quantity.
- Maple syrup: Use pure maple syrup, not pancake syrup. Pancake syrup is mostly corn syrup with flavoring and won’t give you the same depth. Grade A dark (robust taste) gives a stronger maple flavor than Grade A golden if you want it more pronounced.
- Walnuts: Pecans are a straightforward swap. Roughly chopped roasted peanuts also work and keep the cost down — skip the garnish of whole nuts on top, not worth the extra prep.
Make-ahead notes
These blondies actually improve after a few hours of resting, once the maple flavor settles into the crumb. Baked and fully cooled, they keep well at room temperature in an airtight container for up to 4 days — separate layers with parchment so they don’t stick together. For longer storage, wrap individual squares tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature for about 30 minutes. You can also mix the dry ingredients and the wet ingredients in separate bowls the night before, then combine and bake the next day; don’t let the combined batter sit, as the baking powder will start working immediately.
Troubleshooting
- Blondies are greasy or oily on the bottom: This usually means the butter was too hot when you added the tahini and maple syrup. Let melted butter cool for at least 5 minutes before mixing — if it’s hot enough to feel uncomfortable on your wrist, it’s too hot.
- Batter looks curdled or separated: Tahini can seize slightly if the butter is too warm or too cold. Whisk vigorously for an extra 30 seconds; it will come together. If it doesn’t fully smooth out, a quick 10-second warm in the microwave and another whisk usually fixes it.
- Center is still wet after 25 minutes: Ovens vary. Check at 25 minutes but don’t panic if it needs up to 30. The center should look just set and slightly puffed — it will firm up considerably as it cools. Pulling it out with a few moist crumbs on the toothpick is correct; wet batter means more time, but dry crumbs mean you’ve gone too far.
- Blondies are cakey instead of chewy: Overmixing develops gluten and incorporates air, both of which push the texture toward cake. Fold the dry ingredients in with a spatula, not a whisk, and stop as soon as no dry flour is visible.
- Bars crumble when sliced: They weren’t fully cool. Maple syrup-sweetened bakes need more cooling time than sugar-based ones to set their structure. Wait until completely cool — at least an hour out of the pan — before cutting.
Maple Tahini Blondies
Equipment
- Mixing Bowl
- Whisk
- 8x8-inch baking pan
- Parchment Paper
- Oven
Ingredients
- ½ cup unsalted butter melted and cooled
- ¾ cup pure maple syrup
- 2 tbsp tahini well-stirred
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- â…” cup walnuts chopped
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing it to hang over the sides for easy removal.
- In a large mixing bowl, whisk together the melted butter, maple syrup, and tahini until smooth and well-combined.
- Add in the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain the light texture of the blondies.
- Stir in the vanilla extract and chopped walnuts. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 25 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking.
- Allow to cool in the pan for 10 minutes, then use the parchment overhang to lift the blondies out onto a wire rack to cool completely before slicing.
Notes
Lori’s Tips:
- For a twist on this recipe, consider adding a handful of chocolate chips or a sprinkle of coarse sea salt on top before baking.
- Substitute almond butter for tahini for a slightly different, but equally delightful flavor.
Nutrition
FAQ
Can I make these blondies vegan?
Yes — replace the butter with the same amount of refined coconut oil (melted) or a neutral vegan butter. The recipe is already egg-free, so that’s the only swap needed. Refined coconut oil won’t add a coconut flavor; unrefined will, which isn’t necessarily bad but changes the taste.
Can I use whole wheat flour instead of all-purpose?
You can substitute up to half the all-purpose flour with whole wheat flour without a noticeable change in texture. Using 100% whole wheat will make the blondies denser and slightly drier, and the nutty flavor will be more pronounced — not unpleasant, but different.
My tahini is very bitter. Will that ruin the bars?
No — at 2 tablespoons, even a sharper tahini won’t make the bars taste bitter. The maple syrup has enough sweetness to balance it. If your tahini smells rancid rather than just bitter, that’s a different problem; rancid tahini will ruin the flavor, so taste it before using.
Can I double the recipe for a larger pan?
Yes, a doubled batch fits a 9×13-inch pan. Start checking for doneness at 28 minutes, as the thicker batter will need a few extra minutes. Everything else in the method stays the same.
Do I need to refrigerate these after baking?
No — room temperature in an airtight container is fine for up to 4 days. Refrigerating them actually makes the texture firmer and a bit dry, so unless your kitchen is very warm (above 75°F), skip the fridge.
More sweet things to bake
- Dark Chocolate Tahini Tart
- Sesame Caramel Tart
- Sweet Canadian Maple Cream Sandwich Cookies
- Espresso Walnut Biscotti