Tahini, brown butter and sea salt blondies recipe
Raise your afternoon tea game with a batch of these sea salt blondies, made with tahini for a deliciously rich and nutty dimension.
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Cooking tools:
- Kitchen scale
- Cooling rack
- Baking pan
- Measuring spoon
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Parchment paper
- Aluminum foil
- Refrigerator
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
- 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
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