Cook: 20 - 25 minutes
Serves: 16
Blondies are the new brownies and a must-bake if you like your cake chewy and gooey. They’re the white chocolate alternative to the regular dark chocolate version. I love tahina’s nutty notes so much, I’d add it to everything (sweet or savoury) so it was a no brainer for this bake. Blended with the sweet ingredients, it brings a halva-like note to the party. A touch of sea salt cuts through the sweetness and makes them incredibly more-ish.
Method
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Preheat the oven to 180°C.
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Line the base and sides of a 20cm square baking letting some overhang the sides of the tin, to make it easier to lift out the cake later.
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Put the butter and both sugars in a large mixing bowl and beat together with electric beaters until light and fluffy.
Beat in the eggs and vanilla and keep mixing until it is pale in colour and very light.
Add the tahini and golden syrup and beat until combined.
Stir together the flour and salt then fold into the batter with the white chocolate. If the mixture is very thick, add the milk to thin it a little – it should be light and spoonable and not super sticky.
Scrape the cake batter into the prepared cake tin, smooth the surface (with a light touch) and sprinkle with the sesame seeds.
Bake for 25–30 minutes until cooked through. It should be lightly golden with a definite wobble in the middle. Don’t panic it will set. Sprinkle with a generous pinch of flaky sea salt then leave to cool completely in the tin, then refrigerate for at least 3 hours and even overnight so you can cut it cleanly.
Serve cut into squares. The blondies will keep for 4–5 days in an airtight tin.
victoriaprever
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Ingredients
170g butter, softened
150g soft light brown sugar
100g caster sugar
2 eggs
1 tsp vanilla extract
85 ml tahini
35 ml golden syrup
210g plain flour
150g white chocolate chips or finely chopped white chocolate
2 tbsp milk
2 tbsp sesame seeds
Sea salt flakes, to finish