Tahini, brown butter and sea salt blondies

Tahini, brown butter and sea salt blondies
  • Serves icon Makes 16
  • Time icon Hands-on time 30 min, oven time 25-30 min, plus chilling

A more-ish recipe to add to your baking repertoire, these sea salt blondies are made with tahini to give a desirably rich and nutty hit. Chilling them gives an extra-fudgy texture, if you can resist diving straight in that is!

If you’re into your blondies, you’ll love this sea salt and pecan blondie recipe.

Nutrition: per serving

Calories
304kcals
Fat
19.1g (8.7g saturated)
Protein
5.7g
Carbohydrates
26.7g (22.6g sugars)
Fibre
1.4g
Salt
0.4g
Calories
304kcals
Fat
19.1g (8.7g saturated)
Protein
5.7g
Carbohydrates
26.7g (22.6g sugars)
Fibre
1.4g
Salt
0.4g

Ingredients

    • 150g good-quality white chocolate, chopped
    • 125g salted butter, cubed
    • 100g light brown soft sugar
    • 100g golden caster sugar
    • 3 large free-range eggs
    • 130g tahini, plus extra to drizzle (we use Belazu)
    • 2 tsp vanilla bean paste
    • 85g plain flour
    • 150g milk chocolate chunks
    • ½ tsp sea salt flakes
    • ½ tbsp sesame seeds, toasted (we used a mix of black and white seeds)

You’ll also need…

  • 20cm square brownie tin, greased and lined with non-stick baking paper

 

Method

  1. Heat the oven to 180°C/160°C fan/ gas 4. Put the white chocolate 
in a bowl set over a pan of barely simmering water (don’t let the bowl touch the water) and allow it to melt slowly, stirring once or twice.
  2. Gently melt the butter in a large saucepan over a medium heat. Turn up the heat slightly and let the milk solids caramelise and turn brown (be careful, as you don’t want them to burn). As soon as the butter smells nutty, remove it from the heat and stir in both sugars until combined. Set aside to cool for 
5-10 minutes, then beat in the 
eggs (one at a time), followed by 
the melted chocolate, tahini and vanilla paste.
  3. Gently stir in the flour and most 
of the milk chocolate chunks until combined. Pour the mixture into 
the prepared tin, then sprinkle 
over the remaining chocolate chunks and the sea salt flakes. 
Bake for 25-30 minutes until the blondies have a golden crust but 
are still fudgy and moist inside (cover with a layer of foil if they’re browning too quickly). Cool in the 
tin for 5 minutes, then remove to cool completely on a wire rack. 
Once cool, chill for at least 2 hours 
or overnight (see tips).
  4. Cut the blondies into 16 squares. Drizzle a little tahini over the squares and sprinkle with sesame seeds to serve.

delicious. tips

  1. Stir in chopped a handful of toasted hazelnuts or pecans for added crunch. 

    Chilling the blondies gives them an extra fudgy texture, but you can serve them straightaway if you can’t wait!

  2. The blondies will keep in an airtight container in a cool place for up to 3 days.

Recipe By

delicious. food team

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