Black Sesame, Vanilla, and White Chocolate Blondies

Black Sesame, Vanilla, and White Chocolate Blondies

Prep Time: 20 - 25 minutes

Cook Time: 32 - 40 minutes

Servings: 9 large squares

Ingredients

• 2 cups all purpose flour (242 g)

• ¾ tsp baking soda

• ½ tsp salt

• 12 tbsp salted butter (170 g)

• 1 1/2 cup brown sugar 270 g

• 1 large egg + 1 large egg yolk, at room temperature

• 1 tbsp vanilla bean paste

• 1 ½ tsp sesame oil

• ¼ - ⅓ cup black sesame paste

• 225 g white chocolate, chopped into chunks (1 cup)

• Black sesame seeds

• Flaky salt

Directions

1. Preheat the oven to 350F and place the oven rack in the middle. 

2. Brush an 8x8 metal tin with melted butter and line with parchment paper.

3. Chop the white chocolate into chunks and reserve a small handful for topping the blondie. 

4. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

5. In a medium saucepan, melt the butter over medium-low heat. Once it melts, remove it from the heat and pour it in a large mixing bowl. 

6. Add the brown sugar into the melted butter and mix until combined, then allow the mixture to cool for 5-10 minutes. 

7. Add the egg and egg yolk and beat until combined and lightened in color, 2-3 minutes. Mix in the vanilla bean paste and sesame oil. 

8. Add the flour mixture to the wet ingredients and begin to mix the dough together. Halfway through the mixing, add the white chocolate chunks and continue to mix until everything is just combined.  

9. Spread half of the dough into the bottom of the prepared tin. Drizzle a few spoonfuls of black tahini over the dough. Dollop the remaining dough on top and carefully spread out. Try to cover the middle black tahini layer. 

10. Drizzle a couple more spoonfuls of black tahini on the top layer. Swirl into the dough with a knife or toothpick. 

11. Bake for 30-38 minutes until a toothpick comes out with a few crumbs, rotating the pan halfway through. Remove from the oven and bang it down on the stovetop. This helps create a fudgy, chewy texture instead of cakey. 

12. Sprinkle the reserved white chocolate chunks on the surface of the blondie. Finish with flaky salt and black sesame seeds. 

13. Allow it to cool completely (if you can!) before cutting into the blondie.