After making three savory recipes from Molly on the Range, I decided it was time to indulge in something sweet! I attempted to make the tahini blondie bars that are featured in the “Tahini Blondie Ice Cream Sandwiches” recipe. I only made the blondies (didn’t assemble them into ice cream sandwiches), though, because it has been really cold where I live (like 15-25 degrees F)! Definitely not ice cream weather!
The recipe: Tahini blondies (as featured in Tahini Blondie Ice Cream Sandwiches)
Time: 35-45 minutes
This recipe is straightforward. All you have to do is mix your dry ingredients together, mix your wet ingredients together (in a separate bowl), and then add the wet mixture to the dry. But even in a straightforward recipe, there is still room for error! My error was this: I assumed that the full amount of tahini (as listed in the ingredients section) went into the batter – when, actually, some of it is supposed to be reserved for ice cream sandwich assembly (which I didn’t even do).
The result was that I had nearly double the necessary amount of tahini in my batter, making it more like cookie-dough than brownie-batter. The final bake was kind of crumbly, with a consistency somewhere in between cookie and brownie. It was still very good (how can something consisting of tahini, sugar, and butter be bad?), but I wouldn’t say that I actually made Molly Yeh’s tahini blondies.
I want to try this recipe again, especially since I now know what can go wrong (yay, learning from mistakes!). And while I still probably won’t make the full ice cream sandwich recipe anytime soon…I can see how these treats would be absolutely delicious with vanilla ice cream!
- The quantity of tahini listed in the ingredients section is meant to be divided: some of it is for the blondie batter, and some of it is for the ice cream.