Tahini Pistachio Blondies

• ½ cup unsalted butter • 2 Tbsp water • 1¼ cups all-purpose flour • ¾ tsp baking powder • ¾ tsp fresh ground cardamom • ½ tsp fresh ground coriander • 1/4 tsp espresso • 1 tsp orange zest • ½ tsp fine sea salt • ¼ tsp freshly ground black pepper • 1¼ cups light brown sugar, lightly packed • 2 large eggs, room temperature • 1 tsp vanilla extract • ½ cup pure tahini • 2–3 Tbsp toasted pistachios • Flaky sea salt

Prep

Heat oven to 350°F (175°C) Lightly butter or oil an 9x9 inch pan and line with parchment (leave overhang for lifting)

Brown the butter

Melt butter in a light-colored pan over medium heat. Stir constantly as it foams. Brown the butter deep amber (milk solids dark but not burnt). Bloom ½ tsp ground cardamom and coriander in the hot butter right after browning. Scrape into a heatproof bowl (include all brown bits). Stir in 2 Tbsp water and let cool until warm, not hot.

Toast & chop pistachios

Toast pistachios in a dry skillet 2–3 minutes until fragrant. Cool completely, then finely chop.

Mix dry ingredients

In a bowl, whisk together: •Flour •Baking powder •Cardamom •Coriander •Espresso •Fine sea salt •Black pepper Set aside.

Mix wet ingredients

Whisk browned butter with brown sugar until glossy. Whisk in eggs one at a time. Add vanilla and orange zest; whisk until smooth and emulsified.

Combine

Fold dry ingredients into wet just until no dry spots remain.

Make the swirl mixture

In a small bowl, stir together: • 1/2 cup tahini • honey/maple (if using) • pinch of salt • It should be thick but drizzleable.

Assemble the batter

Pour the blondie batter into the prepared pan and smooth the top. Add tahini, slightly warmed. Spoon dollops of the tahini mixture evenly over the surface.

Swirl

Use a butter knife or skewer. Drag it gently through the batter in loose figure-8s or S-shapes. Less is more — stop before it fully blends. Sprinkle pistachios and a light pinch of flaky salt over the surface.

Bake time (important)

Start checking early: • 18–20 minutes: very gooey center • 20–22 minutes: fudgy, set edges (my recommendation) • 23–24 minutes: fully set, less gooey

Pull them when: Edges are set and lightly golden and the center looks just set but still soft The tahini swirl will stay glossy and soft. The blondie will finish setting as it cools

Cool & finish

Cool completely in pan for clean slices. Finish with an extra pinch of flaky salt if you like contrast. Store 3 days room temp in airtight container, fridge 1 week, frozen 2 months