Tahini, brown butter and sea salt blondies

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).
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4. Cut the blondies into 16 squares. Drizzle a little tahini over the squares and sprinkle with sesame seeds to serve.