Black Sesame Blondies (Printable)
Rich, nutty blondies featuring deep black sesame flavor and chewy buttery texture for a unique dessert experience.
# 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
# How To Make It:
01 - Preheat oven to 350°F. Line 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Toast black sesame seeds in dry skillet over medium heat for 2-3 minutes until fragrant. Cool slightly, then grind 1/3 cup in spice grinder until fine. Reserve 2 tablespoons whole seeds for topping.
03 - Whisk together flour, baking powder, and salt in medium bowl.
04 - Whisk melted butter and brown sugar in large bowl until smooth. Add egg and vanilla, whisking until well combined.
05 - Stir ground black sesame into wet mixture until fully incorporated.
06 - Add dry ingredients to wet mixture and fold gently until just combined.
07 - Fold in white chocolate chips.
08 - Pour batter into prepared pan and smooth top. Sprinkle with reserved whole black sesame seeds.
09 - Bake for 22-25 minutes until edges are golden and toothpick inserted into center comes out with a few moist crumbs.
10 - Let cool completely in pan before lifting out and cutting into squares.
# Expert Advice:
01 -
- The flavor is completely unexpected but instantly addictive, like discovering a secret language your tastebuds already knew
- These blondies manage to feel both sophisticated and incredibly comforting at the same time
02 -
- Ive learned the hard way that grinding the sesame seeds too fine turns them into a paste that can make the blondies heavy and dense
- Underbaking slightly is better than overbaking, these continue cooking as they cool and you want that fudgy middle
03 -
- Room temperature ingredients mix together more smoothly and create a more uniform texture
- Let the pan cool for about 10 minutes before using the parchment overhang to lift the blondies out