Milk chocolate blondies

Milk chocolate blondies with Lebanese tahini (and a sprinkle of salted sesame sugar)

Tahini is full of surprises. Sesame seeds are ground into a paste that is smooth, creamy, and has a delightful nutty taste.  Tahini is an essential ingredient in any Levantine kitchen – and nowhere more so than in Lebanon, where it is part of any good mezze spread. These tempting milk chocolate blondies made with Lebanese tahini and salted sesame sugar are both savoury and sweet, like Lebanon itself; an ancient land where city lights reflect in the sea and villages twinkle like stars in the mountains.

Kit includes:

  • Lebanese tahini
  • Premium milk chocolate chunks
  • 2x baking mixes
  • Topping: salted sesame sugar
  • Easy recipe card

You need to add:

  • 110g unsalted butter
  • 1 large egg

Notes:

  • Makes 10-12 squares
  • Cooking time 30 mins
  • You'll need a medium sized baking tin and a whisk

How to make it

Start: Open your Naksha kit. Prepare the fresh ingredients. Preheat the oven to 180˚C with the rack placed in the centre. Butter the inside of a baking tin or line it with a layer of greased baking paper.

Step 1: Put mix 1 in a mixing bowl with the softened butter. Beat the mixture with a whisk until fully combined.

Step 2: Break the egg into the bowl and continue to whisk until it is mixed in. 

Step 3: Gently stir in mix 2, followed by mix 3.

Step 4: Stir in mix 4, making sure the chocolate chunks are distributed throughout the batter. Spread the batter evenly into the prepared baking tin and sprinkle mix 5 on top.

Step 5: Put the baking tin into the oven and bake for between 20 to 24 minutes, or until the blondies have risen and the edges are lightly browned. Be careful not to overbake the blondies or they may dry out.

Finish: When the blondies are ready, remove the baking tin from the oven and remove the big block of blondie from the tin. Once the block has cooled a bit, cut it into squares and serve!