Black Sesame Blondies (Printer-friendly)

Buttery, chewy bars swirled with nutty black sesame paste for a fusion twist on classic dessert squares.

# 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

→ Add-ins & Topping

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

# How-To Guide:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, whisk melted butter, brown sugar, and granulated sugar 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 the dry ingredients using a spatula until just combined. Do not overmix.
06 - Gently fold in half of the toasted black sesame seeds and optional white chocolate chips.
07 - Spread the batter evenly in the prepared pan. Sprinkle the remaining black sesame seeds on top.
08 - Bake for 22-26 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
09 - Cool completely in the pan before lifting out and cutting into squares.

# Expert Advice:

01 -
  • The black sesame adds this sophisticated nutty depth that keeps people guessing
  • These stay chewy for days, assuming they last that long on your counter
02 -
  • Overbaking is the enemy of chewy blondies, pull them out when a toothpick comes out with moist crumbs
  • The black sesame paste can settle at the bottom of the jar, stir it thoroughly before scooping
03 -
  • Room temperature ingredients prevent the melted butter from seizing and creating a greasy texture
  • Let the blondies cool completely in the pan before cutting, otherwise they will crumble and fall apart

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