These tahini blondies are so fudgy and delicious & a nice alternative to a traditional brownie. They are rich but you won’t be able to get enough of them!
150g white chocolate
200g soft brown sugar
3 large eggs
90g plain flour or gluten free flour containing xanthan gum
½ tsp salt
140g milk chocolate chips, plus extra for topping
Preheat the oven to 180ºC/160ºC fan and line a 20x20cm brownie tin with baking paper.
Melt the butter in a large pan and cook until it turns golden brown and smells nutty then remove from the heat.
Melt the white chocolate over a pan of barely simmering water.
While the chocolate is melting whisk the sugar into the warm brown butter, then whisk the eggs in one at a time.
Next, stir in the white chocolate and seeds from one vanilla pod. Finally, stir in the flour and chocolate chips.
Pour into the prepared tin, sprinkle with some extra milk chocolate chips and bake for 30 mins, the top should be set and golden but it should still wobble in the middle.
Allow to cool completely then cut into 16 squares and finish with a drizzle of tahini and sprinkling of sea salt. If you can wait, let them cool completely and put them in the fridge for a few hours before you eat them – it makes them extra fudgy!