Black Sesame Blondies (Print Page)

Nutty, chewy bars with toasted black sesame and brown sugar in a buttery base.

# 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 for topping

# Directions:

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 evenly 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 evenly 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 using the parchment overhang and cutting into 16 squares.

# Expert Tips:

01 -
  • The earthy nuttiness of black sesame creates this sophisticated depth that balances perfectly with buttery blondie sweetness
  • They're that rare dessert that feels special enough for a dinner party but simple enough to make on a Tuesday evening
  • The texture is absolutely irresistible, chewy and dense with those little specks of sesame throughout
02 -
  • Toasting the sesame seeds is absolutely non-negotiable, raw sesame seeds taste completely different and lack that intense nutty aroma
  • Letting them cool completely before cutting is the difference between neat squares and a messy delicious crumble, though nobody will complain either way
  • The toothpick test should show moist crumbs, not clean, because these continue cooking slightly from residual heat and we want them fudgy not dry
03 -
  • Room temperature ingredients incorporate more easily, so take your egg out ahead of time for smoother batter
  • If you can't find black sesame seeds, regular sesame seeds work but you'll miss that dramatic color and some of the intensity

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