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Caramac Tahini Blondies

ALERT ALERT! Dangerous recipe! Do not put your nose into it or you will end up by eating 5 instead of one and your scale will not forgive you the day after 🙂

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.

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