Tahini Chickpea & Hazelnut Blondies

Prep

1. Line a 20cm brownie tin with baking paper
2. Heat oven to 160°C

Blitz the wet mix

1. Add the chickpeas, tahini, melted butter or oil, maple syrup and vanilla extract to a blender and blitz until very smooth
2. Slowly pour in the milk whilst blitzing until well combined and smooth
3. If using an airtight blender, add the milk in 2–3 batches instead to ensure the mixture stays smooth

Combine the dry mix

1. Combine the flour, baking powder, (75g) white chocolate, salt and hazelnuts in a large bowl

Combine

1. Melt the (125g) white chocolate in a microwave in 20 second bursts, stirring between until melted
2. Pour the chickpea mixture and melted chocolate into the dry ingredients
3. Stir and fold gently until just combined

Bake

1. Pour the mixture into the lined tray
2. Whisk the tahini and maple syrup with a little water until drizzly and drizzle over the top
3. Scatter over the sesame seeds
4. Bake for 28–30 minutes until set at the edges and lightly golden but still soft in the centre
5. Allow to cool and firm up before slicing
6. Slice into squares once set