Milk Chocolate Tahini Blondies
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 16
These fudge-like blondies are rich with tahini, studded with chocolate chunks and sprinkled with sesame seeds. Serve warm slabs with a scoop of vanilla ice cream and salted caramel sauce or slice into cubes for little bites of sweet sustenance. I've used milk chocolate here as that's what I had to hand, but chunks of dark might make for a more sophisticated bar.
  • 125g unsalted butter, plus extra for greasing
  • 175g golden caster sugar
  • 85g light brown muscovado sugar
  • 2 large eggs
  • 150g tahini
  • 1 tsp vanilla extract
  • 185g plain white flour
  • pinch salt
  • 150g milk chocolate, roughly chopped
  1. Preheat the oven to 180 degrees C/160 C fan. Lightly grease a 20cm square baking tin with butter and line with baking parchment.
  2. In a small saucepan, melt the butter then continue cooking until golden and nutty, Remove from the heat and allow to cool completely.
  3. Whisk together both sugars and the eggs until pale and smooth, 2 - 3 minutes. Whisk in the cooled brown butter along with the tahini and vanilla until smooth and combined.
  4. Fold the flour and salt into the mixture, followed by the chocolate chunks, then scrape into your prepared tin. Bake for 20 - 25 minutes until a thin crust forms but the blondie is still gooey in the middle. Remove from the oven and allow to cool completely before slicing into squares.
  5. Will keep in an airtight container for 3 - 4 days.
Recipe by thelittleloaf at