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Tahini Blondies with a Chocolate Twist
recipe
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London
Tahini Blondies with a Chocolate Twist
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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Barely a week goes by when these internet-breaking golden chewy squares do not emerge from my oven. The original recipe from my inspiring friend Adeena Sussman's book, Sababa, are mouthwateringly delicious, a cinch to make and a perfect slice-and-share solution. I have adapted the recipe ever so slightly and stirred through chopped chunks of Pump Street Chocolate.
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You Need

16 squares
  • 3 tbsp sesame seeds, lightly toasted and cooled
  • 115g (1/2 cup or 1 stick) butter, melted and cooled
  • 150g (1 1/4 cups) plain flour (all purpose)
  • 1/4 tsp baking powder
  • 1/2 tsp ground cardamom
  • 1/2 tsp malden salt
  • 250g (1 1/4 cups) light soft brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 130g (1/2 cup) pure tahini paste
  • 100g chopped dark chocolate, 70% minimum

    • How To

    1. Preheat your oven to 180C (350F).
    2. Butter your baking pan and line with two crisscrossing strips of baking parchment, buttering between each layer leaving an overhang on all sides.
    3. Place the sesame seeds in a small frying pan on a medium heat and toast until they are fragrant and slightly browned. This will take about 3 minutes, but will happen very quickly at the end so do not take your eyes off them or they will burn. Once they are done, transfer them into a bowl to stop cooking and cool.
    4. Place the butter in a small saucepan and melt. Allow to cool slightly while you gather the remaining ingredients together.
    5. In a medium bowl, whisk together the flour, baking powder, cardamom, salt, and sesame seeds.
    6. In another medium bowl, whisk together the brown sugar, eggs, melted butter, and vanilla extract until smooth.
    7. Fold the dry ingredients into the wet with a rubber spatula or wooden spoon until just incorporated, and then fold in the tahini until smooth.
    8. Stir through the chopped chocolate and pour the batter into the prepared pan.
    9. Bake until the blondies are golden on the outside and the centre doesn’t jiggle but is still soft, 22-25 minutes.
    10. Remove from the oven and cool completely in the pan before slicing, sharing and devouring.