I have a confession to make: I’m not entirely sure what the texture of a blondie is supposed to be like. Which is why I almost didn’t post this vegan tahini blondies recipe. I think I’ve only ever bought blondies once in my life, and maybe followed one or two recipes to make them at home. So I can’t say I’m an expert at making vegan blondies.

What I do know, however, is this: These vegan tahini blondies with choc chips and pecans are delicious! They’ve got a subtly nutty note from the tahini, they are buttery and smooth, moist on the inside and slightly crunchy around the edges. The choc chips are a must for me and the pecan nuts provide a fun crunch.

tahini blondies with choc chips and pecan nuts

Why You’ll Love These Vegan Tahini Blondies

soft and chewy
rich and buttery without any dairy
crunchy pecans
nutty tahini flavor
plenty of chocolate chips
easy to make
pantry-friendly ingredients you probably already have at home (I did when I first tested this on a whim)

Tips for the Perfect Vegan Tahini Blondies

There are a few things to keep in mind if you want these blondies to turn out nice and fudgy. First, don’t overmix the batter once you add the flour. Just mix everything until the ingredients are combined. A few small lumps are fine.

It’s also important not to overbake them. Take them out of the oven while the middle is still a little soft. They will continue to firm up as they cool, and you (probably?) don’t want to end up with a dry, cake-like texture.

And finally, let them cool completely before cutting them. I actually like to put them in the fridge for a few hours before serving. They taste quite different when they’re still warm from the oven. The texture is softer and the tahini flavor is more noticeable. Once they’ve had some time to cool, they become firmer and fudgier, which is how I personally like them best. I know it’s tempting to cut into them right away, but I think they’re worth the wait.

The Secret to a Fudgy Consistency

The key to getting nice, fudgy blondies is simple: Don’t leave them in the oven for too long. You need to take them out while the middle is still somewhat soft. So there’s no need–and I wouldn’t advise it–to wait until the center looks completely set.

The blondies will firm up as they cool, but they won’t turn into a cake-like blondie. If you happen to like your blondies that way, more power to you–simply leave them for a few minutes longer than the recipe suggests.

If you’re unsure whether they’re done, it’s better to take them out a little early than to leave them in the oven for too long. They will continue to set in the hot dish after you’ve taken them out.

Vegan Tahini Blondie Variations

Mix it up! Here are some ideas if you want to change things up a litte:

Swap the pecans: You could easily use walnuts or other nuts instead of pecans. Hazelnuts would also be nice here and provide a different flavor.
Use chopped vegan dark chocolate: Instead of chocolate chips, try chopping up your favorite vegan chocolate bar and mixing it into the batter. You’ll get bigger pockets of melted chocolate throughout the blondies, which is never a bad thing.
Add a little espresso powder: A small amount of instant espresso powder can really bring out the chocolate flavor. You don’t need much, and the blondies won’t taste strongly of coffee. It’s a small addition, but it works really well with the tahini and chocolate.

FAQ

Can I use another nut butter instead of tahini?

I haven’t tested this recipe with other nut butters, so I can’t promise the exact same result. But you could probably use almond or cashew butter and it would taste great as well! Just keep in mind that the flavor will be different. The tahini gives these blondies their slightly nutty and almost savory flavor, which I really like.

Why are my blondies still soft in the middle?

That’s actually what you want! The blondies will firm up as they cool, especially if you chill them in the fridge. If they’re still very soft after cooling, they may simply need a little more time in the oven next time.

Can I eat them right away?

Well, you could. I prefer to wait a little while, however. I transfer them to the fridge after baking so they can firm up for a few hours, ideally. They just taste better after they’ve cooled completely and had some time in the fridge. The texture changes quite a bit, so I recommend it! Or maybe try them both ways and see which you prefer!

How should I store vegan tahini blondies?

Store them in an airtight container. I like keeping them in the fridge, especially because I prefer the firmer, fudgier texture when they’re chilled. They should keep well for several days – if you manage not to eat them all before then. You could also freeze them for later.