Summer 2016 Blondies

I think I have probably made these ten times this summer.  They are perfect as they are really easy, very forgiving, and they always seem to come out great.  I can get these in the oven in about 10 mins.

The original recipe came from a lovely blog, The Little Loaf.

Dark Chocolate Tahini Blondies

• 125g butter
• 175g golden caster sugar
• 85g light brown muscovado sugar
• 2 large eggs
• 150g tahini (peanut butter is a good substitute here)
• 1 tsp vanilla extract
• 185g plain white flour
• pinch salt
• 150g dark chocolate, chopped

1. Preheat the oven to 180 degrees C/160 C fan. Grease a 20cm square baking tin with butter 
2. Melt the butter then continue cooking until golden and nutty, Remove from the heat and allow to cool (if you have time!).
3. Whisk together the sugar and eggs until pale and smooth.
4. Whisk in the cooled brown butter along with the tahini and vanilla until smooth and combined.
5. Fold the flour and salt into the mixture, followed by the chocolate chunks, then scrape into your prepared tin. Bake for 20 - 25 minutes until a thin crust forms but the blondie is still gooey in the middle. Remove from the oven and allow to cool completely before slicing into squares.

Best eaten slightly warm with the chocolate oozing out!