If you were to dream of marshmallows, what would your dreams look like? Ours would be a buttery sesame blondie studded with gooey marshmallows and sprinkled with a crunch of sesame seeds over the top.
Preheat oven to 350 F and grease and line an 8 x 8 inch pan with parchment paper.
Melt butter in a large pot over medium heat, stirring occasionally with a wooden spoon. Once the butter melts, lower temperature and continue cooking over low heat until the butter foams and separates into liquids and solids, in order to brown butter. Remove from heat as soon the solids turn nutty brown colored.
Pour the melted browned butter into a large bowl. Whisk in the eggs, sugar, vanilla extract, and tahini until fully combined.
Sift the flour and baking powder into the bowl and stir gently to combine.
Fold in one cup of mini marshmallows, reserving 1/4 cup of mini marshmallows for the top.
Pour mixture into the prepared baking dish in an even layer and smooth the top with a rubber spatula. Sprinkle sesame seeds over the top of the batter, as well as the reserved marshmallows and sea salt.
Bake 35-40 minutes until the blondie is cooked through but still moist and gooey in the center.
Chill in the refrigerator for at least an hour before removing from pan and slicing into 16 small squares (these blondies are extremely rich!).
Notes
Blondies will keep in an airtight container or wrapped tightly in plastic wrap in the refrigerator for 2-3 days.