Black Sesame Blondies

Look, I’m a gluten lover. I think that the stretchy, chewy molecular structures that gluten creates is something that reminds us that God exists and that He wants us to enjoy our lives. I will never argue that a GF bread is better than a properly fermented sourdough made from a blend of organic wheat flours, because it objectively is not, full stop.

BUT, I keep having these gluten-free desserts that just slap and I am shocked that they are as good as they are!

I’ve been craving a good, rich dessert recently so as soon as I saw a reel by the glorious Jade that featured her Blondies, I knew I had to make a black sesame version. Side note: check out her page, she posts endless comforting recipes and I’ve never been let down.

These came together so quickly, believe me, I was prepping biryani with Prashant and threw these together while he was taking a 15 minute break outside with Mylo and Oliver (our black lab friend). Plus, all I dirtied up was a couple measuring cups, a bowl, and the whisks from my hand mixer! WIN! I don’t count the pan I made it in because that’s a job for future Kara.

Anyway, I think I've droned on long enough, here’s your recipe and I hope you find yourself making these here soon!

If you can’t find a good black sesame paste, get in touch with me and I’ll send you my recommendation!

Black Sesame Almond Butter Blondies

Rich, fudgy, and just a little unexpected, these black sesame almond butter blondies are packed with nutty flavor and melty dark chocolate. They’re naturally gluten-free and come together in one bowl with just a handful of ingredients.

Ingredients

• 1 cup runny almond butter

• ¼ cup black sesame paste

• 2 eggs

• ⅔ cup pure maple syrup

• 1 Tbsp vanilla extract

• ½ cup almond flour

• 1 Tbsp coconut flour

• 1 tsp baking powder

• ½ tsp salt

• ½ cup chopped dark chocolate, plus extra for topping

Instructions

1. Prep the Pan

Preheat your oven to 350°F.

Line a 9x9-inch baking pan with parchment paper. I used a glass baking dish, but you can use a metal one—just keep an eye on the baking time. Lightly spray the parchment with avocado oil to prevent sticking.

2. Mix the Wet Ingredients

In a large bowl, combine:

• Almond butter

• Black sesame paste

• Eggs

• Maple syrup

• Vanilla extract

Using a hand mixer, beat for 1–2 minutes until the mixture is smooth, glossy, and fully combined. Make sure you scrape the sides!

3. Add the Dry Ingredients

Add:

• Almond flour

• Coconut flour

• Baking powder

• Salt

Mix until no dry pockets remain and the batter is thick and smooth. It should hold its shape when stirred rather than pour like cake batter. No loosey goosey batter.

Fold in most of the chopped dark chocolate, reserving a handful for the top.

4. Bake

Spread the batter evenly into the prepared pan and scatter the remaining chocolate pieces over the surface.

Bake for 20–25 minutes, or until the center is just set and a light golden crust has formed across the top.

A toothpick may come out with melted chocolate on it, so don’t rely on that test alone. Instead, look for lightly browned edges and a top that no longer appears wet.

5. Cool (Or Don’t)

Allow the blondies to rest in the pan for 15–20 minutes before transferring them to a wire rack.

For clean, bakery-style squares, let them cool completely before slicing.

For maximum enjoyment, ignore that advice entirely. Grab a fork while they’re still warm and dig in. The combination of toasted black sesame, almond butter, and melted dark chocolate creates the kind of rich, coat-your-mouth bite that tends to disappear long before the blondies have a chance to cool. Enjoy responsibly. 😉

Yield: 9–12 blondies
Prep Time: 10 minutes
Bake Time: 20–25 minutes
Dietary Notes: Gluten-free, dairy-free (depending on chocolate used)