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Method
Make it happen
- 01
Heat oven to 170°C fan and line a 20 cm square tin. Melt butter and cool until just warm.
- 02
Whisk both sugars with butter, then eggs and vanilla; fold in flour and baking powder, then white chocolate.
- 03
Spread in tin, spoon tahini in dots over the top and swirl with a skewer without overmixing.
- 04
Bake 24–28 minutes until top is set with a slight wobble in the middle. Cool completely before cutting into 12.