These salted halva blondies are rich, chewy, and perfectly balanced between sweet and savory. With creamy white chocolate, nutty tahini, and pockets of crumbly halva, they deliver a unique twist on classic blondies while staying comforting and approachable.

Why You’ll Love This Recipe

These blondies stand out for their depth of flavor and satisfying texture. The tahini adds richness without heaviness, the halva brings a gentle sesame sweetness, and the flaky sea salt on top sharpens every bite. They’re easy to make in one bowl, bake quickly, and feel special enough for guests while still being simple enough for everyday baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ¼ cups all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• 6 ounces (170 g) white chocolate, finely chopped
• 4 ounces (113 g) unsalted butter
• ¼ cup tahini
• ½ cup light brown sugar, packed
• 1 large egg, room temperature
• 2 large egg yolks, room temperature
• 1 tablespoon vanilla extract
• 4 ounces (113 g) halva, crumbled into chunks
• 2 tablespoons sesame seeds
• Flaky sea salt, for sprinkling on top

Directions

1. Preheat the oven to 350°F (175°C). Line an 8 x 8-inch baking pan with two sheets of foil placed perpendicular to each other, leaving an overhang. Generously butter the foil and set aside.
2. In a medium bowl, whisk together the flour, kosher salt, and baking powder. Set aside.
3. Melt the white chocolate gently using a double boiler, stirring until smooth. Add the butter and tahini to the melted chocolate and stir until fully combined and silky. Remove from heat.
4. Whisk the brown sugar into the warm white chocolate mixture. The mixture may look grainy at first. Add the whole egg, egg yolks, and vanilla extract, then whisk vigorously until smooth, glossy, and cohesive.
5. Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined.
6. Fold in the crumbled halva carefully, avoiding overmixing so the halva pieces remain intact.
7. Spread the batter evenly into the prepared pan. Sprinkle the top with sesame seeds and flaky sea salt.
8. Bake for 20–25 minutes, until the top is lightly golden and set.
9. Allow the blondies to cool completely in the pan, then lift out using the foil overhang and cut into squares.

Servings and timing

This recipe makes 16 blondies.

• Prep time: 15 minutes
• Baking time: 20–25 minutes
• Cooling time: 30 minutes
• Total time: about 1 hour 10 minutes

Variations

You can customize these blondies easily while keeping their signature flavor. Try using dark chocolate chunks instead of white chocolate for a deeper taste. Add chopped toasted nuts like almonds or pistachios for extra crunch. For a warmer profile, mix a pinch of ground cardamom or cinnamon into the dry ingredients.

Storage/Reheating

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual squares tightly and freeze for up to 2 months. To enjoy again, thaw at room temperature or warm briefly in a low oven until just soft.

FAQs

Can I use homemade halva in this recipe?

Yes, homemade halva works well as long as it is firm and crumbly, not overly soft or oily.

What does tahini add to blondies?

Tahini adds a nutty, slightly savory depth that balances the sweetness of the white chocolate and sugar.

Can I reduce the sugar?

You can slightly reduce the brown sugar, but the texture may be less chewy and moist.

Do I need a mixer?

No mixer is required. A whisk and spatula are enough for this recipe.

How do I know when the blondies are done?

The top should be lightly golden and set, with the center no longer wet but still soft.

Can I double the recipe?

Yes, double the ingredients and bake in a 9 x 13-inch pan, adjusting the baking time as needed.

Are these blondies very sweet?

They are moderately sweet, with the tahini and salt helping to balance the white chocolate.

Can I omit the sesame seeds on top?

Yes, they are optional and mainly add texture and visual appeal.

Why did my batter look grainy?

This can happen when sugar is added to warm chocolate, but it smooths out once the eggs are whisked in.

Can these blondies be served chilled?

They can, but their texture is best at room temperature when they’re soft and chewy.

Conclusion

Salted halva blondies are a delightful upgrade to traditional blondies, combining familiar comfort with bold sesame flavor. Easy to prepare and impressive to serve, they’re perfect for sharing, gifting, or simply enjoying with a cup of tea or coffee.

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