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
125 g unsalted butter, chopped, plus extra to grease
75 g tahini, see intro
250 g light brown soft sugar
2 medium eggs, beaten
2 tsp. vanilla extract
175 g plain flour
1 tsp. baking powder
125 g dark chocolate chips
FOR THE SESAME SPRINKLE
1 Tbsp. granulated sugar
1 Tbsp. white sesame seeds
3/4 tsp. 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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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
