Crispy and chewy at the same time, obviously because of the amount of sugar
For 16 blondies. 350kcals/ blondie
– 250g unsalted butter
– 200g light brown soft sugar
– 100g caster sugar
– 3 medium eggs
– 1 tsp vanilla paste
– 175g plain flour
– 1/2 tsp baking powder
– 200g white chocolate
– 100g tahini
1- Preheat fan oven to 160 degrees. Grease and line 20.5 x 25.5 cm deep roasting tin with baking parchment.
2- beat the sugars into the melted butter, then add the beaten eggs, vanilla paste until combined and 150g melted white chocolate.
3- Mix through flour and baking powder, add to the previous mixture.
4- Dollop over the tahini and swirl into the batter with a skewer.
5- Bake for 30 min until golden and set. Leave to cool completely in the tin.
6- Melt the remaining white chocolate and drizzle over the blondie.
You can keep them into a container for 1 week.