🍰✨

Can you guess the mystery ingredient thats in the ooey-gooey middle of this blondie? It’s halvah! As in Claire Saffitz’s Salted Halvah Blondies. This recipe doesn’t specify the type of halvah used, but I def recommend the marbled chocolate kind if you can find it. It helps to sort of break up the very blonde-ness of these blondies.

I just had 1.5 of these as an after-lunch snack, and I really don’t know why I did this to myself. These are like eating straight butter. They are very good but omg… they’ll knock you out.

I could’ve gone more generous + chunkier with the halvah (it disappears into the batter if too fine) and more generous with the Maldon, too!