Chocolate chunk tahini blondies

Adapted from a recipe by Danielle Oron at IWillNotEatOysters.com; loosely inspired by a recipe from Cook’s Illustrated.

Total time: 45 minutes Servings: 24 2-inch pieces

8 tablespoons (1 stick) unsalted butter, melted and cooled 1 1⁄2 cups light brown sugar

2 large eggs

1 teaspoon vanilla bean paste (may substitute vanilla extract) 1 cup tahini, stirred well 1 1⁄2 cups flour 1 teaspoon fine sea salt 1 teaspoon baking powder

3 1⁄2 ounces dark chocolate, finely chopped (some bigger pieces and wispy shavings are fine)

Flaky sea salt, for sprinkling

1. Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish or pan with aluminum foil, leaving enough overhang on the short sides to help lift out the baked slab. Grease the foil with cooking oil spray.

2. Whisk together the melted butter and brown sugar in a mixing bowl. Add the eggs, whisking until thoroughly incorporated, then whisk in the vanilla bean paste and tahini.

3. Use a flexible spatula to stir in the flour, salt and baking powder until just combined. Then fold in the chopped chocolate. Do not overmix; the consistency should be like a soft dough. Scrape the batter into the prepared pan, spreading it evenly into the corners and smoothing the surface. Sprinkle with the flaky sea salt.

4. Bake (middle rack) for 22 to 25 minutes, until the top is slightly puffed, firm and golden brown and a toothpick inserted in the center comes out clean.

5. Let cool slightly before lifting out the slab and transferring to a wire rack (discard the foil once cooled). When still slightly warm or completely cool, cut the slab into 24 pieces of equal size.

Make ahead: Tightly wrapped or in an airtight container, the blondies can be stored at room temperature for several days. For long-term cold storage, wrap the bars in plastic wrap and freeze for up to several months.

Nutrition information: 200 calories; 10 g total fat; 4 g saturated fat; 30 mg cholesterol; 24 g carbohydrates; 1 g dietary fiber; 14 g sugars; 4 g protein.