Directions

1. Preheat the oven to 350°F. Grease an 8-inch square baking pan, then line the pan with parchment paper, leaving a 2-inch overhang on two sides. Grease the top of the parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and 2 tablespoons of the bee pollen. In another medium bowl, whisk together the brown sugar, ½ cup melted butter, eggs, and vanilla until smooth. Fold the dry ingredients into the wet ingredients until just incorporated, then fold in the tahini until smooth.
3. Pour the batter into the prepared pan and bake until golden on the outside and the center is set but is still soft, 25-30 minutes. Remove from the oven, cool in the pan, and cut into 16 squares.
4. While the blondies cool, put the powdered sugar and milk into a small bowl and stir until smooth. Drizzle the glaze over the blondies then sprinkle on the remaining 2 teaspoons of bee pollen.