Black Sesame Blondies (Print Version)
Nutty, chewy bars with toasted black sesame flavor and buttery brown sugar sweetness.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup (125 g) all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp salt
→ Wet Ingredients
04 - 1/2 cup (115 g) unsalted butter, melted and cooled
05 - 1 cup (200 g) light brown sugar, packed
06 - 1 large egg
07 - 1 tsp pure vanilla extract
→ Flavor & Texture
08 - 1/3 cup (45 g) black sesame seeds, toasted and ground
09 - 1/3 cup (60 g) white chocolate chips (optional)
10 - 2 tbsp whole black sesame seeds (for topping)
# How-To Steps:
01 - Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) 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 Tips:
01 -
- The black sesame adds this incredible nutty depth that makes these taste sophisticated but they are actually so simple to throw together
- They strike this perfect balance between chewy and fudgy with those little pops of whole sesame seeds on top
02 -
- Overbaking is the enemy here, so start checking at 22 minutes because these continue cooking as they cool and dry out fast
- The ground sesame seeds can clump up, so whisk them vigorously into the wet ingredients before adding the flour mixture
03 -
- The parchment paper overhang is not optional, it is the only way to get these out without a mess
- If your sesame seeds are not aromatic after toasting, keep going because that smell means the oils have released