Black Sesame Blondies (Printable view)
Rich, nutty blondies with deep black sesame flavor, chewy buttery texture, and optional white chocolate chips.
# 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)
# 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 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 in the ground black sesame until fully incorporated into the wet mixture.
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 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 16 squares.
# Expert Advice:
01 -
- The black sesame adds this incredible nutty depth that keeps you coming back for just one more square
- They stay perfectly chewy for days, unlike regular blondies that can dry out
02 -
- Do not skip toasting the sesame seeds because raw ones lack that intense nutty flavor that makes these special
- Let them cool completely before cutting or they will fall apart and you will end up with a delicious mess instead of neat squares
03 -
- Grind the sesame seeds right after toasting while they are still warm to release maximum flavor
- Room temperature ingredients incorporate better and prevent the melted butter from seizing when you add the egg