Brownies and blondies are classics that always satisfy.
But rarely do they offer up a surprise.
“Toasted Sesame Blondies” definitely does, though.
These have all the portability plus chewy texture you love about blondies. But they also sport a splash of toasted sesame oil and a profusion of black and white sesame seeds overtop that give them a whole new personality.
One that tastes as if butterscotch and sesame had a love fest.
This fabulous recipe is from “100 Afternoon Sweets” (Chronicle Books, 2024), of which I received a review copy.
It’s by Sarah Kieffer, a Minneapolis baker and creator of the award-winning The Vanilla Bean Blog.
This is a collection of recipes for snacking cakes, brownies, blondies, and other treats that tempt for their ease as much as they do for their deliciousness. It’s the kind of cookbook you don’t hesitate to dive into because there’s nothing too intimidating to hold you back.
Not when there’s the likes of everything from “Smoky Butterscotch Cream Pie” and “Pecan Espresso Bars” to “Peanut Butter and Jelly Cake” and “Mixed Berry Cheesecake Slab Pie.”
You can stir up everything for these blondies in one saucepan, which adds to their appeal.
Just melt butter and brown sugar, then stir in vanilla extract and sesame oil. Be sure to use a fresh bottle of toasted sesame oil, not one that’s been languishing in the back of your pantry for eons. That’s because the sesame oil taste is prominent in these blondies and you don’t want one that’s turned rancid.
Mix in an egg, baking powder, and flour. Transfer to a parchment-lined square baking pan, then sprinkle on the two colors of sesame seeds before baking in the oven.
These blondies are buttery and so nutty tasting with the gentle crunch of seeds. The sesame oil is such an inspired touch that really makes these special.
The title of this cookbook may refer to afternoon sweets. But honestly, I’d be happy to eat these anytime, anywhere.
Toasted Sesame Blondies
(Makes 9 large or 12 small blondies)
12 tablespoons (1 1/2 sticks or 170 grams) unsalted butter
1 1/2 cups (300 grams) dark brown sugar
3/4 teaspoon salt
1 tablespoon toasted sesame oil
1 tablespoon pure vanilla extract
1 large egg, at room temperature
1 1/2 teaspoons baking powder
1 1/2 cups (213 grams) all-purpose flour
3 tablespoons black or white sesame seeds, or a combination, for sprinkling
Position an oven rack in the middle of the oven and preheat the oven to 350°F (180°C). Grease an 8-inch square baking pan and line with a parchment sling.
In a medium saucepan over medium heat, melt the butter, brown sugar, and salt. Remove from the heat and stir in the toasted sesame oil and vanilla. Let the mixture cool to room temperature. Add the egg and baking powder and whisk until combined. Add the flour and use a spatula to stir until just combined.
Transfer the batter to the prepared pan and use the back of a spoon or an offset spatula to smooth the top. Sprinkle the top evenly with sesame seeds.
Bake for 24 to 28 minutes, until the blondies are set on the edges, the top is golden brown and just beginning to form cracks, and a wooden skewer or toothpick inserted into the blondies comes out with just a couple of crumbs. Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut them into bars and serve. The blondies can be stored in an airtight container for up to 2 days.
From “100 Afternoon Sweets” by Sara Kieffer
More Delectable Recipes from Sara Kieffer: Creamy Jammy Coffee Cakes
And: Panettone Scones
