Name: Halva, Cherry, and Pistachio Blondies
Ingredients: ¼ cup (57g) unsalted butter, cubed; 1 cup (213g) light brown sugar, packed; ¼ cup (64g) tahini, room temp; 2 large eggs, room temp; 2 tsp vanilla; 1 cup (120g) all-purpose flour; ¾ tsp ground cinnamon; ¼ tsp ground cardamom; ½ tsp kosher salt; 5 ½ ounces (155g) Seed + Mill Sea Salt & Dark Chocolate Halva, broken into chunks; ½ cup (60g) roasted & salted pistachios, rough chopped; 1/3 cup (55g) Chukar Dried Tart Cherries; ¼ cup (35g) sesame seeds, toasted; 2 ½ ounces (70g) Seed + Mill Sea Salt & Dark Chocolate Halva, broken into chunks; 1 Tbsp sesame seeds, toasted; flaky sea salt, such as Jacobsen or Maldon

Instructions

Heat oven to 350°F. Grease and line an 8" x 8" metal baking pan with parchment paper; set aside.
In a medium pot over medium heat, melt butter. Stirring frequently, cook for 4–6 minutes until butter starts to brown and smell nutty. Pour brown butter into a large heatproof bowl, making sure you also get all the yummy browned milk solids from the bottom of your pot. Allow to cool for 5 minutes.
Whisk brown sugar and tahini into brown butter. Whisk in eggs one at a time, then vanilla.
In a medium bowl, whisk together flour, cinnamon, cardamom, and kosher salt.
Using a silicone spatula, gently fold dry ingredients into brown butter mixture. Make sure to hunt down any hidden flour pockets, taking care to not overmix. Fold in halva, pistachios, cherries, and sesame seeds.
Plop blondie batter into prepared pan, spreading out and smoothing with an offset spatula or your hands. Scatter remaining halva chunks on top, gently pressing them into the batter. Sprinkle with sesame seeds and flaky sea salt.
Bake for 25–30 minutes. Blondies are done when edges are set and golden. The centre will still be a wee bit moist, as these are some gooey blondies.
Transfer pan to wire rack and allow blondies to cool completely.
Once blondies are totally cool, remove from pan by pulling up on parchment paper. Cut into 16 squares.

Halva, Cherry, and Pistachio Blondies