Salted tahini blondies

By Felicity Spector, food influencer

makes 15 225g unsalted butter, melted, plus extra for greasing 200g light brown sugar 100g caster sugar

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100g tahini 1 tsp fine sea salt 2 large eggs 1 egg yolk 2 tsp vanilla paste 250g plain flour 1 tsp baking

● ● ● ● ● ● ● powder 100g white chocolate, finely chopped 1 tsp sea salt flakes ½ tbsp sesame seeds

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1. Preheat the oven to 180°C/ fan 160°C/gas mark 4.

2. Grease and line a 30 x 20cm baking tin with butter and parchment paper. Put the melted butter, both sugars, 50g of the tahini and the fine salt into a mixing bowl and stir to combine.

3. Whisk the eggs, yolk and vanilla into the mixture until incorporated.

4. Fold the flour, baking powder and white chocolate into the blondie mixture until everything is combined, then pour into the prepared tin.

5. Beat the remaining tahini in a bowl to loosen and drizzle over the top of the blondie mixture.

6. Swirl it in with a skewer or a spoon so it marbles with the batter, then top with the sea salt flakes and sesame seeds.

7. Bake the blondies for 25-30 minutes until golden so they are set around the outside and a bit wobbly in the middle (this will set once cooled fully).

8. Allow the blondies to cool completely before slicing into a 3 x 5 grid to get 15 squares. For perfect slices, you can even put the tin in the fridge overnight before cutting them.