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Gooey Spelt Chocolate Chip Blondies with Tahini Swirl

Stacked spelt chocolate chip tahini blondies with a nutty tahini swirl and melted chocolate on a wooden board

Spelt chocolate chip tahini blondies are dense, chewy bars made with wholegrain spelt flour, a swirl of tahini, and dark chocolate chips folded through a brown sugar batter. The tahini adds a nutty edge that cuts through the sweetness, so the bars taste rich without feeling heavy.

Spelt flour gives these blondies a lighter crumb than regular flour blondies, though the texture stays fudgy in the center. The batter comes together in one bowl, no mixer required.

I bake these in an 8-inch pan and pull them at 28 minutes, when the edges pull away and the center still has a slight wobble. Overbake them and the fudgy middle turns dry and cakey, which is the one thing to watch for here.

You can mix the batter ahead and bake later, or freeze the cooled squares for a make-ahead treat.

Why You'll Love This Recipe

  • Comes together in one bowl, no mixer needed
  • Tahini swirl adds a nutty, savory edge
  • Spelt flour keeps the crumb light and tender
  • Freezes well for make-ahead snacking
Tahini being swirled over chocolate chip blondie batter in a parchment-lined pan before baking

Ingredient Notes

  • Spelt flour: Gives a lighter, less dense crumb than all-purpose flour. Sift it first to break up any lumps before whisking with the dry ingredients.
  • Tahini: Stir the jar well before measuring, since the oil separates and rises to the top. Sunflower seed butter works as a nut-free swap with a milder flavor.
  • Butter: Melted butter keeps the batter smooth and adds richness. Use a neutral oil like sunflower for a dairy-free version.
  • Brown sugar: Keeps the blondies moist and adds a caramel note. Dark brown sugar deepens the flavor more than light.
  • Dark chocolate chips: Balances the sweetness of the brown sugar and tahini. Milk chocolate works but makes the bars noticeably sweeter.
  • Eggs: Use room temperature eggs so they blend smoothly into the sugar mixture without seizing the melted butter.
Single spelt tahini blondie square served on a small plate with a glass of milk on a wooden table
Prep Time 15 mins
Cook Time 28 mins
Rest Time 15 mins
Total Time 58 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 175  C
Servings: 12
Estimated Cost: 0.60
Calories: 280
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian
Description

These blondies use spelt flour for a lighter crumb and a tahini swirl on top for a nutty, slightly savory contrast to the brown sugar base.

Ingredients
  • 200 g spelt flour (sifted)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 115 g unsalted butter (melted, or neutral oil for dairy-free)
  • 150 g light brown sugar
  • 50 g granulated sugar
  • 2 eggs (large; room temperature)
  • 1 tsp vanilla extract
  • 80 g tahini (well stirred, plus 2 tbsp for swirling on top)
  • 120 g dark chocolate chips (plus a small handful for topping)
  • 1/4 tsp flaky sea salt (optional, for topping)
Instructions
    Prep
  1. 1
    Heat the oven to 175 C / 350 F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.
  2. 2
    In a medium bowl, whisk the spelt flour, baking powder, and salt. Set aside.
    3. Batter
  3. 3
    In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth, about 1 minute.
  4. 4
    Add eggs and vanilla, whisk until the mixture lightens in color, about 30 seconds.
  5. 5
    Add the tahini and whisk until fully combined and glossy.
  6. 6
    Fold in the flour mixture with a spatula until just combined, do not overmix or the blondies turn dense.
  7. 7
    Fold in chocolate chips, saving a small handful for the top.
    8. Bake
  8. 8
    Pour the batter into the prepared pan and spread it to the corners with a spatula.
  9. 9
    Drizzle the remaining 2 tbsp tahini over the top and swirl with a knife tip. Scatter the reserved chocolate chips and flaky salt over the surface.
  10. 10
    Bake for 26 to 30 minutes, until the edges are golden and pull from the pan, the center looks just set with a slight give, and a toothpick comes out with a few moist crumbs.
  11. 11
    Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment. Cool completely before cutting into 12 squares.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 280kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 6g30%
Cholesterol 35mg12%
Sodium 95mg4%
Potassium 150mg5%
Total Carbohydrate 30g10%
Dietary Fiber 2g8%
Sugars 20g
Protein 5g10%
Vitamin A 200 IU
Calcium 40 mg
Iron 1.5 mg
Vitamin D 10 IU
Vitamin E 1.5 mg
Vitamin K 2 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1 mg
Vitamin B6 0.05 mg
Folate 20 mcg
Vitamin B12 0.1 mcg
Phosphorus 100 mg
Magnesium 30 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Whisk tahini jar before measuring, oil separates on top
  • Do not overmix once flour goes in, dense blondies result
  • Pull pan at 28 minutes for a fudgy center
  • Cool fully before cutting for clean edges
Keywords: spelt blondies, tahini blondies, chocolate chip blondies, spelt dessert, tahini dessert

Equipment

  • 8-inch square baking pan
  • parchment paper
  • mixing bowls
  • whisk
  • rubber spatula
  • wire rack

Tips

  • Whisk the tahini jar well before measuring, since the oil separates and settles at the top.
  • Line the pan with parchment on two sides so you can lift the whole slab out cleanly.
  • Pull the blondies at 28 minutes when the center still jiggles slightly, they firm up as they cool.
  • Cool the pan completely before cutting, warm blondies fall apart at the edges.
  • Use dark chocolate chips instead of milk chocolate to balance the sweetness of the brown sugar.

Variations

  • Swap tahini for almond butter or peanut butter for a different nutty base flavor.
  • Add 1/2 tsp flaky sea salt on top before baking for a salted version.
  • Stir in 60g chopped walnuts or pecans with the chocolate chips for extra crunch.

Storage and Reheating

Store cooled blondies in an airtight container at room temperature for up to 4 days. Keep them in a single layer with parchment between if stacking, since the tahini swirl stays sticky.

Freeze the cut squares in a sealed bag for up to 3 months. Thaw at room temperature for about 20 minutes before eating, or warm one in a 150 C / 300 F oven for 5 minutes for a just-baked texture.

Serving Suggestions

Serve spelt chocolate chip tahini blondies at room temperature with a glass of cold milk or a cup of coffee. The nutty tahini flavor pairs well with a scoop of vanilla ice cream on the side.

Cut them small for a dessert platter alongside fresh fruit, or pack a square in a lunchbox for an afternoon snack.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chocolate-chip-tahini-blondies/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!