Black Sesame Blondies (Printable version)

Nutty, chewy blondies infused with toasted black sesame and brown sugar for a unique twist on the classic treat.

# 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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - Toast black sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant. Cool briefly, then grind 1/3 cup in a spice grinder until fine. Set aside 2 tablespoons whole seeds.
03 - Whisk together flour, baking powder, and salt in a medium bowl until evenly blended.
04 - Whisk melted butter and brown sugar in a large bowl until smooth. Add egg and vanilla, whisking until fully incorporated.
05 - Stir ground black sesame into the wet mixture until completely combined.
06 - Add dry ingredients to wet mixture. Fold gently with a spatula until just combined—do not overmix.
07 - Fold in white chocolate chips if desired.
08 - Pour batter into prepared pan, smoothing top with spatula. Sprinkle reserved whole sesame seeds evenly over surface.
09 - Bake for 22–25 minutes until edges are golden and a toothpick inserted in center comes out with moist crumbs.
10 - Cool completely in pan before lifting out using parchment overhang. Cut into 16 squares.

# Expert Advice:

01 -
  • The black sesame adds this incredible nutty complexity that balances perfectly with the buttery sweetness
  • These come together in under 45 minutes but taste like something from a fancy bakery
  • The texture is absolutely addictive with that perfect chewy center and slightly crisp edges
02 -
  • Don't skip toasting the sesame seeds because raw sesame has a bitter, grassy flavor that completely changes the final result
  • Underbaking slightly is better than overbaking since these continue cooking in the pan and you want that fudgy center
03 -
  • Let the melted butter cool slightly before mixing or it might scramble the egg
  • Grind the sesame seeds in short bursts so they don't turn into sesame butter

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