Black Sesame Blondies (Printable)
Buttery, chewy blondies with nutty black sesame paste offering a unique twist on classic dessert bars. Ready in 40 minutes.
# What's Needed:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, melted and slightly cooled
05 - 3/4 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1/3 cup black sesame paste (tahini-style, well stirred)
→ Add-ins & Topping
10 - 1/3 cup toasted black sesame seeds, divided
11 - 1/2 cup white chocolate chips (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, whisk melted butter, brown sugar, and granulated sugar until combined and glossy.
04 - Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract and black sesame paste until fully incorporated and smooth.
05 - Fold dry ingredients into wet mixture using a spatula until just combined. Avoid overmixing to maintain tender texture.
06 - Gently fold in half the toasted black sesame seeds and white chocolate chips if using.
07 - Spread batter evenly in prepared pan. Sprinkle remaining black sesame seeds over surface.
08 - Bake for 22-26 minutes until center is just set and toothpick inserted comes out with a few moist crumbs.
09 - Cool completely in pan before lifting out using parchment overhang. Cut into 16 squares.
# Tips for Success:
01 -
- The black sesame adds this sophisticated nuttiness that balances perfectly with the buttery sweetness, making these blondies feel grown up while still being totally addictive
- They are incredibly easy to throw together, yet they look stunning with those dramatic black speckles and golden edges, like something from a boutique bakery
02 -
- Overmixing once you add the flour will make these tough, so fold gently and stop as soon as you no longer see dry streaks
- The black sesame paste can separate in the jar, so give it a really thorough stir before measuring to ensure you get that consistent nutty flavor throughout
03 -
- Line your pan with parchment paper that is slightly larger than the base, creating a sling that lets you lift the entire batch out at once for perfect squares
- Use light brown sugar rather than dark for these—the molasses in dark brown can compete with the delicate sesame flavor