Tahini, brown butter and sea salt blondies
- September 2019
- Makes 16
- Hands-on time 30 min, oven time 25-30 min, plus chilling
Raise your afternoon tea game with a batch of these sea salt blondies, made with tahini for a deliciously rich and nutty dimension. 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.
- 19.1g (8.7g saturated)
- 26.7g (22.6g sugars)
- 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
- 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.
- 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.
- 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).
- Cut the blondies into 16 squares. Drizzle a little tahini over the squares and sprinkle with sesame seeds to serve.
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!
The blondies will keep in an airtight container in a cool place for up to 3 days.
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