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Baking recipe · from the recipe book

Tahini Oat Walnut Blondies with Sesame Crunch

Dense, chewy blondies with a nutty tahini richness, hearty oats and toasted walnuts under a crisp sesame-walnut top.

Tahini Oat Walnut Blondies with Sesame Crunch

Ingredients

  • ½ cup120 gTahiniwell stirred
  • 3 tbsp40 gUnsalted buttermelted and slightly cooled
  • ⅔ cup packed150 gBrown sugar
  • 2 large100 gEggsroom temperature
  • 1½ tsp6 gVanilla extract
  • 1 cup110 gWhole wheat flour
  • ⅔ cup50 gOld-fashioned rolled oats
  • ¾ tsp3 gBaking powder
  • ¼ tsp2 gSalt
  • ¾ tsp2 gGround cinnamon
  • ¾ cup chopped100 gWalnutschopped, divided
  • 1 tbsp10 gSesame seeds
  • ½ tsp2 gCanola oilfor greasing the pan

Steps

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch square pan with the canola oil and line it with parchment, leaving an overhang.
  2. Divide the walnuts: 70 g for the batter and 30 g for the topping. In a small bowl, toss the 30 g of topping walnuts with the sesame seeds and set aside.
  3. In a large bowl, whisk the tahini, melted butter and brown sugar until smooth and glossy.
  4. Whisk in the eggs one at a time, then the vanilla, until the mixture is thick and creamy.
  5. In a separate bowl, whisk the whole wheat flour, oats, baking powder, salt and cinnamon.
  6. Fold the flour mixture into the tahini mixture just until no dry streaks remain, then fold in the 70 g of batter walnuts.
  7. Spread the batter evenly in the pan and scatter the sesame-walnut topping over the surface, pressing it in lightly.
  8. Bake 24 to 28 minutes, until the edges are golden, the sesame seeds are toasted and a toothpick in the center comes out clean or with a few moist crumbs.
  9. Cool in the pan on a rack for at least 1 hour so the blondies set.
  10. Lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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