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Tahini Blondies with Whiskey Date Caramel & Sea Salt | CaliGirl Cooking
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Tahini Blondies with Whiskey Date Caramel & Sea Salt

A delicious take on the classic blondie with the addition of tahini and a creamy, spiked date caramel.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 339kcal


  • 4 tablespoons butter I recommend Kerrygold
  • 1 cup brown sugar
  • 1 ½ cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup sugar
  • 1 cup tahini
  • 2 eggs
  • ¼ cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla bean paste
  • 1/3 cup Whiskey Date Caramel recipe below, at room temperature
  • Maldon Sea Salt for garnishing


  • Preaheat oven to 325 degrees Fahrenheit. Spray an 8x8-inch glass baking dish with nonstick cooking spray, set aside.
  • In a small saucepan over medium heat, melt the butter until it starts to brown slightly. Add the brown sugar and stir to combine. Once butter is mostly incorporated into the brown sugar, remove from heat and set aside.
  • In a small bowl, combine flour, baking powder and salt. Set aside.
  • Pour brown butter and sugar mixture into a medium mixing bowl. Add sugar, tahini, eggs, almond milk and vanilla bean paste. Using an electric mixer, mix until all ingredient are well combined.
  • Add flour mixture to wet ingredients. Once again using the hand mixer, mix until combined. Pour batter into baking dish.
  • Take the Whiskey Date Caramel and drop by large tablespoons-full onto the batter, spreading the spoonfuls out as evenly as possible. Using a sharp knife or toothpick, drag it through the caramel dollops and batter to make a swirl pattern.
  • Place dish in oven and bake at 325 degrees for about 60 minutes, or until a toothpick inserted into the center comes out clean. Our oven runs a little cool, so you may need less time than this. I’d advise starting to check on the blondies every 5 minutes or so once you get to the 45 minute mark.
  • Remove baked blondies from oven and sprinkle on sea salt immediately. Let cool completely on a wire rack. Once cool, remove blondies from baking dish and slice into desired number of pieces. For best results, serve with French vanilla ice cream.


For Whiskey Date Caramel (adapted from Minimalist Baker): Soak 20 pitted dates in a bowl of warm water for 10 minutes. Drain. Add dates to food processor. Pulse until dates begin to break down. Keeping the food processor running, slowly add 2-3 tablespoons of water and 1-2 tablespoons of whiskey (depending on how strong you want the caramel to taste.) Continue running the food processor, stopping to scrape the sides when necessary, until a smooth caramel forms. Transfer to a Tupperware container and store in the refrigerator until ready to use.


Calories: 339kcal | Carbohydrates: 47g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 151mg | Potassium: 148mg | Fiber: 1g | Sugar: 26g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg