Middle Eastern · Dessert
Sesame Honey Bars
A dense, fudgy bar built on tahini and honey instead of chocolate, finished with a sticky honey glaze and a shower of toasted sesame seeds for crunch. The batter bakes up soft-centred and nutty, closer in spirit to halva than to a classic brownie.
$1
12 minsPrep
21 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
308Calories
6.1gProtein
16.9gFat
35.6gCarbs
21.3gSugar
2.3gFiber
328mgSodium
56mgChol
5.3gSat Fat
132mgPotassium
128mgCalcium
2.3mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Honey Blonde Ale
local
Mint Tea (Nana)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm square tin with baking paper, leaving an overhang on two sides.
2
In a bowl, whisk the melted butter, tahini, honey and brown sugar together until smooth and glossy.
3
Whisk in the egg and vanilla extract until fully incorporated.
4
Sift the flour, baking powder and salt over the wet mixture and fold gently until just combined — do not overmix.
5
Fold in half the toasted sesame seeds, then pour the batter into the prepared tin and smooth the top.
6
Bake for 20-22 minutes until the edges are set and lightly golden but the centre still looks slightly soft.
7
Cool in the tin on a wire rack for 10 minutes, then lift out using the paper overhang and cool completely on the rack.
8
Warm the extra honey glaze slightly and brush over the top, then scatter over the remaining toasted sesame seeds.
9
Cut into 1 square to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Tahini
- 14g14g Butter, melted
- 22g22g Honey
- 18g18g Brown Sugar
- 22g22g Egg, lightly beaten
- 26g26g All Purpose Flour
- 1g1g Baking Powder
- 1g1g Salt
- 2g2g Vanilla Extract
- 6g6g Sesame Seeds, toasted
- 8g8g Honey, glaze, 1
- 4g4g Sesame Seeds, toasted, garnish, 1
