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
Units
Scale
- 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