Claire Saffitz’s Salted Halva Blondies

Claire Saffitz’s Salted Halva Blondies
Whether you are a ‘dessert person’ or not, these blondies from Claire Saffitz’s new book, Dessert Person, are the perfect healthy-ish snack or according to Claire, “they make an unexpected (and super delicious) bar cookie!" 

INGREDIENTS

1 ¼ c flour
1 tsp kosher salt 
½ tsp baking powder
6 oz (170g) white chocolate (chopped)
4 oz (1 stick) unsalted butter 
¼ c Seed + Mill Organic Tahini 
½ c light brown sugar 
1 large egg 
2 large egg yolks 
1 tbs vanilla extract 
4 oz (113g) crumbled Seed + Mill halva (we love it with our cardamom flavor!)
2 tbs sesame seeds
Flaky sea salt (for sprinkling the top) 

STEPS
1. Pre heat oven to 350F. Line an 8 x 8” pan with 2 sheets of foil, crossing one over the other. Butter the foil generously and set aside.  
2. Mix the dry ingredients in a medium bowl. Gently melt the white chocolate in a double boiler (i.e. in a bowl that is placed over a pot of simmering water). Add the butter and tahini to the white chocolate and stir gently to combine until smooth. Remove the mixture from the heat. 
3. Whisk the brown sugar into the white chocolate. It may start to look grainy and separate (which is normal). Add the egg and egg yolks and vanilla to the white chocolate mixture and whisk vigorously until smooth and glossy. 
4. Add the dry ingredients to the chocolate mix and use a flexible spatula to combine. Final step is to add the crumbled (or chunked halva) trying not to over mix at this point and break up the halva too much. 
5. Scrape batter into the buttered pan, sprinkle with sesame seeds, flaky sea salt and bake for 20-25 mins (or until blondies are golden brown on the top). Allow to cool in the pan, remove and slice into squares. They should be chewy on the inside and puffed on the top!

Makes 16 blondies. 
You can make these and freeze for up to 2 months.






Also in Recipes

Tahini Swirl Pavlova with Cream, Berries & Snowy Halva Flakes
Tahini Swirl Pavlova with Cream, Berries & Snowy Halva Flakes

Pavlova is undoubtedly one of our favorite desserts (Rachel, our co-founder, being from Australia, and all……) but it’s also one of those dishes that no matter how closely we follow the recipe, something always seems to go wrong! We were determined to master the art of pavlova, and give it a Seed + Mill twist!
Tahini Shortbread Thumbprint Cookies with Chocolate Date Tahini
Tahini Shortbread Thumbprint Cookies with Chocolate Date Tahini

This recipe is inspired by Ana Sortun and Maura Kilpatrick from our favorite Boston bakery, Sofra. The tahini-forward shortbread is heavenly on its own, but we love the festive touch of gooey chocolate thumbprints and sparkly flaky salt. Plus, who doesn't love a fun, hands on holiday baking project?
Coffee Mousse with Tahini Fudge
Coffee Mousse with Tahini Fudge

We're so excited to share this delicious recipe from Noor Murad & Yotam Ottolenghi's new cookbook, Ottolenghi Test Kitchen: Extra Good Things.