Bee Pollen Sesame Blondies

These chewy blondies bring together two indulgent flavors: sesame and bee pollen. The robust nuttiness of tahini sets the best stage for the gentle honeyed notes of bee pollen to shine. Nutty, nourishing, and not-too-sweet, these blondies are a great bake to serve at movie nights, cozy gatherings, or even diced for topping sundaes!

It’s important to add the tahini in last, after all of the other ingredients have already been incorporated. Like melted chocolate, tahini has a tendency to seize if water is introduced too soon and will break the batter.

Want to add even more nuttiness? You can fold in up to 1/4 cup of sesame seeds or chopped nuts into the batter for added nutrition and a satisfying crunch with each bite.

1/2 cup (1 stick) unsalted butter, melted and cooled OR olive oil + extra for greasing pan
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tbsp + 2 tsp bee pollen, divided
1 1/4 cups brown sugar, lightly packed
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pure tahini paste

For the glaze:
1/4 cup powdered sugar
2 tsp milk

Preheat the oven to 350°F. Grease an 8-inch square baking pan with the butter or oil, then line the pan with parchment paper, leaving a 2-inch overhang on two sides to make removal easier. Grease the top of the parchment paper.

In a medium bowl, whisk together the flour, baking powder, salt, and 2 tbsp bee pollen. In another medium bowl, whisk together the brown sugar, 1⁄2 cup melted butter or oil, eggs, and vanilla until smooth. Fold the dry ingredients into the wet ingredients until just incorporated, then fold in the tahini until smooth. 

Pour the batter into the prepared pan and bake until golden on the outside and the center is set but is still soft, 25 to 30 minutes. Remove from the oven, cool in the pan, and cut into 16 equal squares.

While it cools, combine the powdered sugar and milk in a small bowl until smooth. Drizzle the glaze over the blondies then top with the remaining bee pollen.