Listen this: Every bite is salty from sprinkled salt from above; creamy and nutty from tahini, sweet and soft from chocolate chunks and butter, YES, butter!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 180°C and grease the brownie tin.
Put the white chocolate in a bowl and set it over a pan of barely simmering water (don’t let the bowl touch the water) and allow it to melt slowly, stirring once or twice.
Heat up a sauce pan to medium high heat and melt the butter gently. We want that the milk solids caramelise and turn brown (Be careful not to burn it).
As soon as the butter turns slightly brown, remove it from the heat and stir in both sugars. Mix everything well.
Set the mixture aside and let it cool for around 10 minutes.
In a big bowl, pour in the sugar mix.
Once done, beat in the eggs (once at a time) and add the melted chocolate, tahini and vanilla paste.
Carefully add the flour and 2/3 of the chocolate chunks. Mix everything well.
Pour the batter in the prepared tin and sprinkle the rest of the chocolate chunks over the dough.
Bake it for 25-30 minutes until the blondies get a golden crust. (We want them still fudgy and moist in the inside).
Let it cool down in the tin for around 10 minutes and chill at least for 2 hours.
Cut them into 16 squares, drizzle with more tahini and sprinkle with sesame seeds.
Preparing In The Kitchen
Preheat the oven to 180°C and grease the brownie tin.
Put the white chocolate in a bowl and set it over a pan of barely simmering water (don’t let the bowl touch the water) and allow it to melt slowly, stirring once or twice.
Heat up a sauce pan to medium high heat and melt the butter gently. We want that the milk solids caramelise and turn brown (Be careful not to burn it).
As soon as the butter turns slightly brown, remove it from the heat and stir in both sugars. Mix everything well.
Set the mixture aside and let it cool for around 10 minutes.
In a big bowl, pour in the sugar mix.
Once done, beat in the eggs (once at a time) and add the melted chocolate, tahini and vanilla paste.
Carefully add the flour and 2/3 of the chocolate chunks. Mix everything well.
Pour the batter in the prepared tin and sprinkle the rest of the chocolate chunks over the dough.
Bake it for 25-30 minutes until the blondies get a golden crust. (We want them still fudgy and moist in the inside).
Let it cool down in the tin for around 10 minutes and chill at least for 2 hours.
Cut them into 16 squares, drizzle with more tahini and sprinkle with sesame seeds.
