Black Sesame Blondies (Printable)
Nutty, chewy blondies featuring toasted black sesame and brown sugar for a unique American-Asian fusion treat.
# What You'll 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
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Toast 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 until fine. Reserve 2 tablespoons whole seeds for topping.
03 - In a medium bowl, whisk together the flour, baking powder, and salt until well blended.
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 the ground black sesame into the wet mixture until fully incorporated and the batter is uniformly gray.
06 - Add the dry ingredients to the wet mixture and fold together gently until just combined. Do not overmix.
07 - Fold in the white chocolate chips until evenly distributed throughout the batter.
08 - Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle evenly 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 using the parchment overhang. Cut into 16 squares.
# Expert Advice:
01 -
- The toasted black sesame creates this sophisticated nutty flavor that balances perfectly with buttery sweetness
- These come together in one bowl with no mixer needed, plus they stay chewy for days
02 -
- Overbaking is the enemy of good blondies, so pull them out even if they seem slightly underdone because they'll continue cooking as they cool
- Grinding the sesame seeds too fine into a paste will make the texture gummy, so stop when they're like coarse sand
03 -
- Room temperature ingredients prevent the melted butter from seizing and creating a grainy texture
- Use light brown sugar instead of dark to keep the sesame flavor as the star