Tahini Blondies

In Palestinian culture, tahini is not just an ingredient but a staple that connects food with heritage. Its versatility allows it to appear in diverse forms across meals, highlighting the region’s resourceful use of local ingredients.

Whether as a savoury sauce, a key ingredient in traditional spreads, or a unique twist in sweets, tahini remains central to Palestinian and Middle Eastern cuisine. It reflects a long-standing culinary tradition that values rich, layered flavours and simplicity in preparation.

INGREDIENTS

130g good-quality white chocolate, chopped

125g salted butter, cubed

100g light brown soft sugar

100g golden caster sugar

3 large free-range eggs

130g tahini, plus extra to drizzle

2 tsp vanilla extract

85g plain flour

150g dark chocolate, roughly chopped

½ tsp sea salt flakes

METHOD

Heat the oven to 180°C/160°C fan

Put the white chocolate in a bowl set 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.

Gently melt the butter in a large saucepan over a medium-low heat, until it turns brown (be careful, as you don’t want the butter to burn). Remove it from the heat and stir in both sugars until combined. Set aside to cool for 10 minutes. Add the eggs (one at a time), and whisk well, followed by the melted chocolate, tahini and vanilla.

Gently stir in the flour and most of the chocolate and salt, until it’s combined. Pour the mixture into the prepared tin and sprinkle over the remaining chocolate chunks and the sea salt flakes. 


Bake for 25-30 minutes until the blondies have a golden crust but are still fudgy and moist inside.

Cool in the tin for 5 minutes, then remove to cool completely on a wire rack. Once cool, chill for at least 4 hours or overnight.

Cut the blondies into squares. Drizzle with tahini just before serving.