These black sesame blondies are buttery, nutty, and incredibly easy to make. If you love the deep, toasty flavour of sesame, especially in chewy, golden-edged bar form, this one’s for you. Think of it like your favourite blondie got a black sesame butter swirl and became the go-to treat you’ll crave with coffee or milk tea.
We’re using black sesame paste here for bold flavour and a creamy texture. If you’re on the hunt for black sesame butter recipes or just love rich, nutty bars, you’re in the right place.
They also happen to be super simple to make! No stand mixer needed, just a whisk and a bowl (and maybe a bench scraper if you have but not mandatory). Bonus: they hold up great for a few days, making them perfect for lunchboxes, gifts, or “just one more bite” snacking. 😉
🧡 WHY YOU'LL LOVE THIS RECIPE
Rich and buttery flavour
These blondies have that deep, almost toffee-like buttery taste that makes you want to go back for seconds. The black sesame paste brings a nutty richness that balances the sweetness perfectly.
Easy to make
One bowl and a quick bake time. Great for last minute dessert cravings or casual weekend baking.
Soft, chewy texture
You get that perfect chewy edge with a soft, slightly fudgy centre. It’s the kind of blondie texture dreams are made of (and yes, it’s all thanks to the butter, egg yolk, and just a bit of cornstarch).
🔪 KITCHEN EQUIPMENT
- 9×9 inch baking pan
- Parchment paper
- Mixing bowls (one large, one small)
- Whisk or silicone spatula
- Bench scraper (optional, but helpful for smoothing the sticky batter)
- Wire rack for cooling
🥚 INGREDIENTS YOU'LL NEED
Here’s what you’ll need for a pan of buttery, nutty black sesame blondies:
- Unsalted butter (melted) – Let it cool slightly so it doesn’t scramble the eggs.
- Brown sugar + granulated sugar
- Egg + extra yolk – Room temperature
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Black sesame paste – Stir before using, as it can separate. You can find this at Asian grocery stores or online.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
black sesame in asian desserts
Black sesame paste is a pantry favourite in many Asian desserts. It has a bold, nutty depth and slightly earthy undertone that pairs so well with buttery bases like blondies. Be sure to stir it well before using, as it tends to separate in the jar. Also, since the batter will be quite sticky, lightly oiling your spatula or fingers makes spreading it much easier.
If you’re searching for black sesame desserts to bake at home, these blondies are a must. With their golden crust, chewy center, and deep roasted flavour, they bring something new to the table without any complicated steps. And because we’re working with ingredients like black sesame paste and pantry-friendly blondie basics, it’s the kind of bake you’ll actually want to make again and again.
They also hold their structure well, making them a great base if you want to turn them into black sesame bars by adding white chocolate chips or a swirl of matcha.
📝 HOW TO MAKE THIS RECIPE
1. Preheat the oven to 350°F (175°C) and line your pan with parchment paper. Leave some overhang for easy removal later.
2. In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
3. In a large bowl, mix the melted butter with the sugars until smooth. Then whisk in the egg, egg yolk, and vanilla extract until light and creamy.
4. Add in the black sesame paste and stir until it’s well incorporated — your batter will start to look beautifully dark and nutty.
5. Add the dry ingredients to the wet and mix just until combined. The batter will be sticky — that’s normal!
6. Spread the batter evenly into your prepared pan. A bench scraper helps smooth things out if it’s sticking.
7. Bake for 25–30 minutes, or until the edges are set and a toothpick comes out mostly clean.
8. Let the blondies cool in the pan for at least 30 minutes before lifting them out to slice. (Trust me, they cut better once cooled.)
☝🏻 Tips and tricks
Lightly grease your spatula or hands to help spread the sticky batter more easily.
For a deeper sesame flavour, sprinkle some toasted black sesame seeds on top before baking.
If your blondies look underbaked at 25 minutes but the top is browned, cover with foil and bake for another 3 to 5 minutes.
Why did my blondies turn out dry?
Make sure you’re not overbaking! They should still be a bit soft in the centre when you pull them out. They’ll continue to firm up as they cool. Also double-check your flour measurement, too much flour can dry them out quickly.
Can I use regular tahini instead of black sesame paste?
Yes, you can substitute with tahini if you don’t have black sesame paste. The flavour will be milder and nuttier rather than deep and earthy, but the texture will stay very similar.
How do I store them?
Store your blondies in an airtight container at room temperature for up to 3 days, or in the fridge if you prefer a firmer texture. You can also freeze them (wrapped individually) for up to 2 months. Just thaw at room temp.
More Black Sesame Desserts to Try
If you love buttery bakes with a twist, these black sesame blondies might just be your new go-to. A little nutty, a little chewy, and just sweet enough, they’re the kind of treat you’ll end up craving on repeat. Let me know if you try them and how you topped yours (because a drizzle of dark chocolate or a sprinkle of flaky salt wouldn’t hurt either 😉).
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
More like this
Black Sesame Pound Cake: Soft and buttery with a deep roasted flavour, this loaf cake is perfect for black sesame lovers.
Black Sesame Peanut Butter Cookies: A chewy, nutty cookie that combines the richness of black sesame with the creaminess of peanut butter.
Black Sesame Blondies
- Total Time: 45 minutes
- Yield: 16 1x
Description
Buttery Black Sesame Blondies are chewy, nutty, and packed with toasted sesame flavour. A simple twist on a classic that’s perfect for your next bake or tea-time treat! These bars are rich, aromatic, and just the right amount of sweet.
Ingredients
- 3/4 cup (170g) unsalted butter, melted
- 3/4 cup (165g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (80g) black sesame paste
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
- In a small bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract. Stir until fully combined and the mixture is light and creamy. Mix in the black sesame paste until well incorporated.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Spread the batter evenly in the prepared baking pan using a bench scraper. The batter will be quite sticky. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the blondies to cool completely in the pan set on a wire rack.
- Once cooled, use the parchment overhang to lift the blondies out of the pan and cut them into squares.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Asian
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