Black Sesame Blondies (Printable)
Chewy blondies with toasted black sesame, brown sugar, and buttery texture. A unique twist on classic treats.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
→ Flavor & Texture
08 - 1/3 cup black sesame seeds, toasted and ground
09 - 1/3 cup white chocolate chips
10 - 2 tablespoons whole black sesame seeds
# Steps:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Toast the black sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant. Cool slightly, then grind 1/3 cup in a spice grinder or food processor until fine. Reserve 2 tablespoons whole seeds for topping.
03 - In a medium bowl, whisk together the flour, baking powder, and salt.
04 - In a large bowl, whisk the melted butter and brown sugar until smooth. Add the egg and vanilla, whisking until well combined.
05 - Stir in the ground black sesame until fully incorporated.
06 - Add the dry ingredients to the wet mixture and fold together gently until just combined.
07 - Fold in the white chocolate chips, if using.
08 - Pour the batter into the prepared pan and smooth the top. Sprinkle with the reserved whole black sesame seeds.
09 - Bake for 22–25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
10 - Let cool completely in the pan before lifting out and cutting into squares.
# Expert Hints:
01 -
- The black sesame gives these blondies an incredible depth that regular blondies just cannot match, like a secret ingredient you cannot quite put your finger on
- They strike that perfect balance between chewy edges and a tender center that makes them disappear faster than you expect
02 -
- Overbaking is the enemy of a good blondie, so start checking at the 22 minute mark even if they look slightly underdone in the center
- The ground sesame seeds need to be fairly fine but not pulverized into paste, or the texture becomes oddly dense
03 -
- Grind your sesame seeds in short pulses to avoid turning them into sesame butter, which will change the texture entirely
- Let the melted butter cool slightly before mixing so it does not cook the egg when you add it