Always stir tahini thoroughly before measuring and using, as it tends to separate during storage. Swap the dark chocolate chips for milk, if you fancy something a little sweeter.
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Yields:
16 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
249
Ingredients
125g
unsalted butter, chopped, plus extra to grease
75g
tahini, see intro
250g
light brown soft sugar
2
medium eggs, beaten
2tsp.
vanilla extract
175g
plain flour
1tsp.
baking powder
125g
dark chocolate chips
FOR THE SESAME SPRINKLE
1Tbsp.
granulated sugar
1Tbsp.
white sesame seeds
3/4tsp.
flaked sea salt
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm square tin with baking parchment. In a medium pan, melt the butter. Remove from heat and whisk in the tahini, followed by the brown sugar (the mixture won’t completely emulsify). Whisk in the eggs and vanilla extract.
Step 2Add the flour, baking powder and a pinch of salt and mix until just combined (do not overmix or the blondies can become tough). Add the chocolate chips and briefly mix.
Step 3Scrape into the prepared tin and smooth to level. Bake for 25-30min, or until the top is shiny and firm to the touch and there is just the slightest wobble when you gently shake the tin.
Step 4Meanwhile, make the sesame sprinkle. Using a pestle and mortar, roughly grind the sugar, sesame seeds and salt.
Step 5As soon as the blondie is ready, place tin on a wire rack. Sprinkle over the sesame sprinkle and leave to cool completely. Transfer to a board, slice into 16 squares and serve.
TO STORE Once cool, keep in an airtight container at room temperature for up to 4 days.
PER BLONDIE:
Calories: 249
Protein: 4g
Fat: 13g
Saturates: 6g
Carbs: 29g
Sugars: 21g
Fibre: 1g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
