Blondie Bars Recipe

Blondie bars cut in squares on a sheet of parchment paper

Prep Time: 10

Cook Time: 40

Servings: 2-inch bars

Calories: 141kcal

Author: Maureen Abood

These are Blondie Bars my way: with orange blossom water and tahini! Together with brown sugar and vanilla, the bars are chewy and delicious. And simple to make! This is an updated recipe from the original posted here.

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Ingredients

1 cup (2 sticks) unsalted butter, plus more to coat the pan
2 large eggs
1 teaspoon vanilla
1 teaspoon orange blossom water
1/4 cup tahini stirred before measuring
1 3/4 cups brown sugar dark or light brown sugar
1 3/4 cups unbleached, all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons kosher salt
3/4 cup chocolate chips 60% cacao

Instructions

Heat the oven to 350℉. Coat a 13x9x2-inch pan lightly with butter. Line with a sheet of parchment that hangs over the long sides by a couple of inches, to form a sling.
Make the browned butter. Melt the butter in a small saucepan over medium low heat. Increase the heat to medium and continue melting until the solids turn brown. Stay close, as this will happen quickly at a certain point. This will take 5-10 minutes total. Set aside to cool.
In a large bowl, whisk the eggs, vanilla, orange blossom water, tahini, and brown sugar until well-combined. Add the cooled butter and whisk to combine.
In another smaller bowl, whisk the flour, baking powder, and salt. Use a spoon to mix the flour mixture with the batter, stirring just until combined. Stir in the chocolate chips.
Spread the batter in the prepared pan. Bake for 28-30 minutes, until the brookies are golden but still quite soft.
Cool in the pan completely, then run a knife around the edges on the short ends where there is no parchment sling. Use the hanging edges of the parchment to lift the blondies from the pan. Cut into bars or squares and serve. Store immediately in an airtight container if not serving right away.

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