- 250g (9oz) unsalted butter
- 250g (9oz) white chocolate
- 4 eggs
- 150g (51⁄2oz) light brown soft sugar
- 150g (51⁄2oz) tahini paste
- 120g (41⁄4oz) spelt or plain (all-purpose) flour, sifted
- 1⁄2 teaspoon sea salt
- 2 tablespoons mixed black and white sesame seeds, plus extra for sprinkling
- Preheat the oven to 180°C/fan 160°C/350°F/Gas 4. Line a 21 x 21cm (8 1⁄4 x 8 1⁄4in) baking tin with baking paper.
- Melt the butter and white chocolate in a bowl over a pan of gently simmering water, or use a microwave on its lowest setting, stirring a few times. Once melted, leave to cool for 5 minutes.
- Crack the eggs into a large bowl, add the sugar and whisk together until thick and pale.
- Add the tahini to the melted chocolate and give it a good stir – don’t worry if it separates. Mix the chocolate mixture into the whisked eggs, until fully combined, then fold in the flour, salt and sesame seeds. Stir until no traces of flour remain.
- Pour the mixture into the prepared tin, smoothing it into the corners, and sprinkle over a few extra sesame seeds. Bake for 25–30 minutes, until firm on top, but still with a slight wobble in the centre.
- Cool completely in the tin – the blondies will sink in the middle as they cool – and cut into 16 squares before removing.
Recipe extracted from New Kitchen Basics by Claire Thomson (Quadrille, £25/€35) Photography: Sam Folan.
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- Black sesame seeds still have their hulls intact and give a pretty jet-black freckle to so many dishes. White sesame seeds are just as good – a mixture of the two is perfect.
- The blondies will keep for 5 days in a sealed container. I find it eats even better the day after it is made.