Let me just start by saying: these black sesame blondies are so perfect. Seriously. I have been playing around with black sesame for a while now, trying to get that deep, toasty, almost nutty flavour into something chewy.
This blondie recipe has a distinct, nutty goodness of black sesame paste swirled right into a rich, buttery blondie base. The texture: chewy blondie, soft, dense, and just the right amount of squidgy in the middle, with a slightly crisp edge. 🙂
What Makes Black Sesame So Good?
If you’ve never baked with black sesame paste before, you are in for a treat. This isn’t just ground up sesame seeds (though it starts there); it’s usually toasted first, which intensifies everything. It’s got this rich, earthy, slightly bitter quality that balances sweetness SO well.
You can usually find black sesame paste at Asian grocery stores. It’s often in a jar, sometimes near the tahini or nut butters. If you can’t find it there, check online. It’s worth seeking out, I promise you. Once you try it, you’ll be wondering how you ever lived without it!
Ingredients
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Large egg
- Egg yolk
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Black sesame paste
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Bench scraper
- 9×9 inch baking pan
- Parchment paper
- Wire cooling rack
Getting that Chewy Blondie Texture
What truly makes these blondies so wonderfully chewy (and so good!) is a combination of brown sugar, an extra egg yolk, and cornstarch. Brown sugar adds moisture and that caramel flavour, while the extra yolk makes them extra tender and chewy. The cornstarch makes the flour softer, which gives you a more delicate, melt-in-your-mouth texture without making them crumbly. It’s a trick I use in a lot of my cookie and bar recipes, and it really makes a difference.
There are two things to remember for the best chewy black sesame blondies:
- Melted butter + sugars: Make sure you stir these really well. You want the sugar to start dissolving in the warm butter; this helps create that dense, chewy crumb.
- Don’t overmix the flour: Once you add the dry ingredients, mix just until everything is combined. Overmixing develops the gluten in the flour too much, and that can lead to tough blondies (and nobody wants that). A few streaks of flour are fine; you’ll finish mixing as you spread the batter.
After you’ve got your main batter, you’ll stir in the black sesame paste until it’s evenly distributed. The batter will be thick and sticky, so a bench scraper can be really helpful for spreading it out in the pan.
Tips for the Best Chewy Black Sesame Swirl Blondies
- Room temperature egg and yolk: This helps them mix smoothly into the butter and sugar mixture, giving you a more uniform batter. If you forget, you can quickly warm them in a bowl of warm water for a few minutes.
- Don’t skip the cornstarch: This ingredient is key for that tender, chewy crumb. It interferes with gluten development, making your blondies less cakey and more dense.
- Using parchment paper: Always line your pan with parchment paper, leaving an overhang on two sides. This makes it so much easier to lift the cooled blondies out of the pan without any trouble.
- Storage: These blondies keep well in an airtight container at room temperature for up to 4-5 days. They actually get chewier and even more flavourful on day two.
That’s it from me! I genuinely hope you make these. I would absolutely love to see your chewy black sesame blondies, so if you give them a try, please tag @theflournook on socials or leave a review below. You can save this recipe using the pin button on the recipe card or any of the photos in the post.
Happy baking!
For more easy dessert recipes, check out these:
Black Sesame Blondies
- Total Time: 45 minutes
- Yield: 16 squares 1x
Description
These chewy black sesame swirl blondies have a deep, nutty flavour and a wonderfully dense, buttery texture. Made with black sesame paste and brown sugar, they’re an easy one-pan treat.
Ingredients
- 3/4 cup (170 g) unsalted butter, melted
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temp
- 1 egg yolk, room temp
- 2 tsp (10 ml) vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp (3 g) cornstarch
- 1/2 tsp (2 g) baking powder
- 1/2 tsp (3 g) salt
- 1/3 cup (80 g) black sesame paste
Instructions
- Preheat oven to 350°F (175°C).
- Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides.
- In a small bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a large bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth.
- Add egg, egg yolk, and vanilla extract. Stir until the mixture is light and creamy.
- Mix in the black sesame paste until well combined.
- Add dry ingredients to the wet ingredients. Mix until just combined, taking care not to overmix.
- Spread the sticky batter evenly in the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Let blondies cool completely in the pan on a wire rack.
- Use the parchment overhang to lift the cooled blondies from the pan. Cut into squares.
Notes
Black sesame paste is where all the deep, nutty flavour comes from. It’s usually easy to find at Asian grocery stores or online.
Don’t be tempted to overmix the batter once you add the flour. Just mix until everything is combined; this keeps the blondies tender.
For clean cuts, I always let my blondies cool completely in the pan before lifting and slicing them. Warm blondies will crumble.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Blondies
- Method: Baking
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