Olivia Mack McCool's Roasted Peach-Tahini Blondies

Olivia Mack McCool's Roasted Peach-Tahini Blondies

These beautiful blondies come from food stylist and recipe developer Olivia Mack McCool. After countless requests from our community for the recipe featured in this Reel, we reached out and she kindly shared it with us. For more of Olivia's delicious recipes, check out her blog.

For roasted peach sauce
3 medium peaches (1 pound total), save a few slices for the top of the blondies
¼ c brown sugar
½ tsp cinnamon
Pinch of salt
Pinch of cardamom (optional)
1 fresh rosemary sprig (optional)

For the tahini blondies
1 stick (12 tbsp) unsalted butter + more to grease the pan, melted
1 c brown sugar
2 eggs
½ c Seed + Mill Organic Tahini 
1 tsp vanilla extract
1 ¼ c flour
1 tsp kosher salt
½ tsp baking powder
¼ tsp ground cardamom
¾ c roasted peach sauce
A few slices of fresh peach, to garnish

For the roasted peach sauce

  1. Heat the oven to 400°. Pit all the peaches and cut each half into wedges. Place these in a small baking dish. Add the brown sugar, cinnamon, cardamom and salt to the baking dish and stir well to combine. Nestle the rosemary sprig in with the peaches.
  2. Transfer the dish to the oven and bake for 25 minutes, until the peaches are softer and the sugar is bubbling. Discard the rosemary sprig and let the peaches cool in the baking dish for 30 minutes. Once cooled, scrape them into a food processor or blender and pulse a few times until you have a chunky puree.
  3. You’ll likely have leftover peach sauce after making the blondies. Save it for topping ice cream, swirling into yogurt or spreading on toast. 

For the tahini blondies

    1. Heat your oven to 350°. If using an 8” square pan, line the bottom with a sheet of parchment that overhangs on the edges, this way you can easily lift the blondies out. Grease the sides with cooking spray or butter for good measure. If you're using a muffin tin, grease each cup.
    2. In a large bowl stir together the melted butter, brown sugar, eggs, tahini and vanilla. (see notes below)
    3. In a separate bowl combine the flour, salt, baking powder and cardamom.
    4. Stir the dry ingredients into the wet ingredients. Using a rubber spatula, mix until just combined. Scrape the batter into your baking pan.
    5. Using a spoon, make dollops of the peach sauce all over the batter. Then swirl it in a little with a knife. Top with a few slices of fresh peach.
    6. Transfer the blondies to the oven and bake for 25-30 minutes until the edges are golden and when you stick a knife in the middle it comes out mostly clean- a few fudgy crumbs are okay. The baking time isn't too much less if you're using a muffin tin. Just start checking them around 20 minutes.
    7. Allow the blondies to cool completely before you cut them up. 

    Notes: If when you mix the tahini into the wet ingredient, it seizes up a little, don’t panic. Mix a tablespoon or two of water into the batter and keep mixing it will loosen. 

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