Black Sesame Blondies (Printable)
Rich, nutty blondies with black sesame flavor and chewy buttery texture. Ready in 40 minutes for 16 squares.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp 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 tsp pure vanilla extract
→ Flavor & Texture
08 - 1/3 cup black sesame seeds, toasted and ground
09 - 1/3 cup white chocolate chips
10 - 2 tbsp whole black sesame seeds
# How-To 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.
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 keeps people guessing, while the brown sugar keeps everything grounded and familiar.
- These stay perfectly chewy for days, making them ideal for baking ahead and having something impressive on hand for unexpected guests.
02 -
- Overbaking is the enemy of good blondies, so start checking at 22 minutes and trust those moist crumbs rather than a clean toothpick.
- Let these cool completely in the pan before cutting, or they'll crumble apart. I know it's torture to wait, but the texture improves as they set.
03 -
- Grind the toasted sesame seeds in short pulses to avoid turning them into sesame butter, which will throw off your ratios.
- For the cleanest squares, chill the cooled blondies in the refrigerator for 30 minutes before cutting.