These tahini, brown butter and sea salt blondies are rich, nutty, and perfectly balanced between sweet and savory. With a fudgy interior, golden crust, and subtle sesame notes, they are an indulgent bake that feels both comforting and a little sophisticated.

Why You’ll Love This Recipe

• The combination of brown butter and tahini creates a deep, nutty flavor that sets these blondies apart
• White chocolate adds sweetness while milk chocolate chunks provide melty pockets throughout
• Sea salt flakes balance the sweetness and enhance every bite
• The texture is soft, fudgy, and moist, especially after chilling
• Simple ingredients come together for a bakery-style result at home

Ingredients

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

150 g good-quality white chocolate, finely chopped
125 g salted butter, cut into small cubes
100 g light brown soft sugar
100 g golden caster sugar
3 large free-range eggs, at room temperature
130 g tahini, well stirred, plus 1–2 tablespoons extra for drizzling
2 teaspoons vanilla bean paste
85 g plain flour
150 g milk chocolate chunks
½ teaspoon sea salt flakes
½ tablespoon toasted sesame seeds (a mix of white and black if available)

You will also need:
A 20 cm square baking tin, greased and lined with non-stick baking paper

Directions

Preheat the oven to 180°C (160°C fan).

Place the chopped white chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bowl does not touch the water. Allow the chocolate to melt slowly, stirring occasionally, then remove from the heat and set aside.

In a large saucepan, melt the butter over medium heat. Once melted, increase the heat slightly and continue cooking until the milk solids turn golden brown and the butter smells nutty. Remove from the heat immediately to prevent burning.

Stir the light brown sugar and golden caster sugar into the hot brown butter until fully combined. Set aside for 5–10 minutes to cool slightly.

Beat in the eggs one at a time, mixing well after each addition. Add the melted white chocolate, tahini, and vanilla bean paste, and stir until smooth.

Gently fold in the plain flour and most of the milk chocolate chunks, reserving a small handful for the top.

Pour the batter into the prepared tin and smooth the surface. Sprinkle the remaining milk chocolate chunks and the sea salt flakes evenly over the top.

Bake for 25–30 minutes, until the top is lightly golden and set but the center remains soft and fudgy. If the top browns too quickly, loosely cover with foil.

Allow the blondies to cool in the tin for 5 minutes, then lift out and transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours or overnight for the best texture.

Once chilled, cut into squares, drizzle lightly with extra tahini, and sprinkle with toasted sesame seeds before serving.

Servings and timing

Servings: 16 blondie squares

Preparation time: 20 minutes
Baking time: 25–30 minutes
Chilling time: 2 hours
Total time: Approximately 3 hours

Variations

For added crunch, fold in 50 g of toasted hazelnuts or pecans along with the chocolate chunks.
For a deeper sesame flavor, swirl a little extra tahini through the batter before baking.
For a less sweet version, reduce the milk chocolate chunks to 100 g and increase the tahini by 20 g.

Storage/Reheating

Store the blondies in an airtight container at room temperature for up to 3 days.
For a firmer, fudgier texture, keep them refrigerated for up to 5 days.
These blondies are best enjoyed at room temperature, so allow chilled pieces to sit out for 15–20 minutes before serving.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Simply add an extra small pinch of salt to the batter to balance the sweetness.

Why do I need to brown the butter?

Browning the butter enhances the flavor by adding nutty, caramel-like notes that pair beautifully with tahini.

Should I stir the tahini before measuring?

Yes, always stir tahini well before measuring to ensure the oil is evenly distributed and the batter is not greasy.

Can I skip the chilling step?

You can, but chilling helps the blondies set properly and gives them a richer, fudgier texture.

What kind of tahini works best?

Use smooth, well-blended tahini made from sesame seeds only, without added flavorings.

How do I know when the blondies are done?

The top should be lightly golden and set, while the center remains soft. A skewer inserted should come out with moist crumbs, not wet batter.

Can I freeze these blondies?

Yes, wrap individual squares tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Can I reduce the sugar?

You can slightly reduce either sugar by 20–25 g, but the texture may be less fudgy.

Why are my blondies too greasy?

This usually happens if the tahini was not well stirred before use or if the blondies were underbaked.

Can I make this recipe in a larger tin?

Yes, but the blondies will be thinner and may need a shorter baking time. Keep an eye on them in the oven.

Conclusion

Tahini, brown butter and sea salt blondies are a wonderful twist on a classic bake, delivering bold flavor and a luxurious texture. Whether served as a special dessert or enjoyed with a cup of tea, these blondies are sure to impress and quickly become a favorite.

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