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Salted White Chocolate Blondie with Tahini & Strawberry

Ashley Boyd, Pastry Chef 300 East Restaurant

This dessert is a creative riff on the “PB&J” flavor combo if you are concerned about peanut allergies. It requires few dishes and no special equipment. It also holds well at room temperature so it’s perfect for a potluck or barbecue. Enjoy!

Equipment needs:

1-8X8 square baking pan or 1-9” pie tin

Baking parchment

Measuring cups & spoons

Medium mixing bowl

Large saucepan


Wooden spoon or rubber spatula


1 stick unsalted butter

1t kosher salt

1 cup (packed) light brown sugar

1/2 cup white chocolate chips

1 large egg

1t vanilla extract

1c unbleached all purpose flour

½ t baking soda

½ cup tahini (sesame seed paste, or use your favorite nut or seed butter)

½ cup strawberry jam (or any flavor you like)


Preheat oven to 350 degrees F (325 degrees F if using convection).

Cut a square or circle of baking parchment to fit the bottom of your pan. Spray pan with nonstick cooking spray and press the parchment into the bottom of pan. Spray again with nonstick spray. This will make the dessert easy to remove from the pan.

In a medium mixing bowl, add baking soda to flour and whisk well to thoroughly combine. Set aside.

In a large saucepan over medium-low heat, melt the butter. Add the salt and brown sugar and stir with a whisk for a few minutes until the sugar begins to dissolve. Remove from heat.

Whisk in white chocolate until melted. Add egg and whisk until smooth, then whisk in vanilla. Add flour/baking soda mixture and stir well with a rubber spatula or wooden spoon until smooth & shiny. Scrape batter into prepared pan.

Drop tahini and jam in small blobs all over top of batter, then drag a butter knife back and forth through the mass to create a marbled appearance.

Bake until shiny on top and just barely set, 20-25 minutes. Use a toothpick to test for doneness - if it comes out with wet blondie batter on it, it’s not quite done. Moist crumbs are ok. The blondie should still feel soft in the middle. Remove from oven and allow to cool to room temperature, then cut into 16 squares about 2”X2”, or if using pie tin cut into 12-16 wedges. Serve at room temperature.