Black Sesame Blondies (Printable)
Rich, nutty blondies with deep black sesame flavor, balanced by brown sugar and chewy buttery texture.
# 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 for topping
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Toast black sesame seeds in dry skillet over medium heat for 2–3 minutes until fragrant. Cool slightly, then grind 1/3 cup in spice grinder until fine. Reserve 2 tablespoons whole seeds.
03 - Whisk together flour, baking powder, and salt in medium bowl.
04 - Whisk melted butter and brown sugar in large bowl until smooth. Add egg and vanilla, whisking until combined.
05 - Stir ground black sesame into wet mixture until fully incorporated.
06 - Add dry ingredients to wet mixture. Fold gently until just combined.
07 - Fold in white chocolate chips.
08 - Pour batter into prepared pan, smooth top, and sprinkle with reserved whole sesame seeds.
09 - Bake for 22–25 minutes until edges are golden and toothpick inserted in center comes out with moist crumbs.
10 - Cool completely in pan before lifting out and cutting into squares.
# Expert Advice:
01 -
- The black sesame creates this incredible depth that keeps everyone guessing what makes them so special
- They are that perfect dessert that feels sophisticated but comes together in under an hour
02 -
- Overbaking is the enemy of chewy blondies. Pull them out when they still look slightly underbaked in the center.
- Grinding the sesame seeds fresh makes a huge difference in flavor intensity.
03 -
- Room temperature ingredients incorporate more easily and create a smoother batter
- Use a light touch when folding in the dry ingredients to keep your blondies tender