Black Sesame Blondies (Printable)

Chewy blondies enriched with nutty black sesame paste and toasted seeds.

# What You'll Need:

→ 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, well stirred

→ Add-ins & Topping

10 - 1/3 cup toasted black sesame seeds, divided
11 - 1/2 cup white chocolate chips, optional

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk together flour, baking powder, and salt in a medium bowl until thoroughly blended.
03 - Whisk melted butter, brown sugar, and granulated sugar in a large bowl until combined and glossy.
04 - Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and black sesame paste until fully incorporated.
05 - Fold in dry ingredients using a spatula until just combined. Avoid overmixing to maintain tender texture.
06 - Gently fold in half the toasted black sesame seeds and optional white chocolate chips until evenly distributed.
07 - Spread batter evenly in prepared pan. Sprinkle remaining black sesame seeds across the surface.
08 - Bake for 22-26 minutes until center is just set and toothpick inserted comes out with moist crumbs.
09 - Cool completely in pan before lifting out using parchment overhang. Cut into squares for serving.

# Expert Advice:

01 -
  • The black sesame paste creates an earthy sophistication that balances the sweetness perfectly
  • These stay chewy for days unlike some blondies that turn into bricks overnight
  • The striking marbled appearance makes people assume you spent hours on them
02 -
  • Underbaking slightly is intentional since these continue cooking in the pan and firm up as they cool
  • The black sesame paste can vary in thickness and oil content, so adjust the batter consistency with a teaspoon of flour if it looks too loose
  • Room temperature ingredients really do matter here since cold eggs can cause the melted butter to seize
03 -
  • Room temperature eggs prevent the melted butter from seizing and creating a grainy texture
  • Use fresh black sesame paste since old, separated paste can make the batter greasy and affect the final texture

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