Black Sesame Blondies (Print Version)

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 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

# Step-by-Step Guide:

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 Suggestions:

01 -
  • The black sesame creates this sophisticated nuttiness that balances the sweet brown sugar perfectly
  • These blondies have the most incredible chewy edges and fudgy center that keeps people coming back for seconds
  • They look stunning with that dramatic black-speckled crumb and snowy white chocolate contrast
02 -
  • Grind those toasted sesame seeds until they are almost powdery, any gritty texture will feel unpleasant in the finished blondies
  • Check for doneness at 22 minutes, overbaked blondies lose that coveted fudgy texture quickly
  • The batter might seem thick, but this is normal and ensures the right texture
03 -
  • Invest in a good spice grinder, trying to grind sesame seeds in a blender will leave you with uneven texture
  • Room temperature ingredients incorporate more easily, so take your egg out 30 minutes before baking

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