These tender and chewy blondies have serious halva vibes.
Antonis Achilleos
Buttery and chewy, these blondies turn a summertime favorite into one magical baked dessert.
As it bakes, the edges crisp up while the center stays soft and tender.
Photo:Antonis Achilleos
Spray scissors lightly with cooking spray to cut the marshmallows in half crosswise for the topping.
For super smooth squares, slice with a lightly greased chefs knife and wipe the blade between each cut.
Coat an 8-inch square baking dish with cooking spray.
Line with aluminum foil, leaving 2 inches of overhang on all sides.
Coat foil with cooking spray.
Stir together flour, graham cracker crumbs, baking powder, and salt in a large bowl.
Whisk eggs, sugar, tahini, butter, and vanilla in a medium bowl until smooth.
Add egg mixture to flour mixture, stirring until just combined (batter will be thick).
Spread batter evenly in prepared baking dish.
Remove from oven and top with marshmallows, cut side down.
Preheat broiler with oven rack about 8 inches from heat.
Let cool completely in pan on a wire rack before slicing, about 2 hours.
2,000 calories a day is used for general nutrition advice.
