Look, I’m a gluten lover. The stretchy, chewy structure gluten creates reminds me that God exists and wants us to enjoy our lives. I will never argue a gluten-free bread beats a properly fermented sourdough, because it objectively does not. Full stop.
But I keep having gluten-free desserts that just slap. I threw these together while Prashant took a 15-minute break outside with Mylo and our black lab friend Oliver. All I dirtied was a couple of measuring cups, a bowl, and the whisks from my hand mixer. The pan doesn’t count. That’s a job for future Kara.
Gluten-Free Black Sesame Almond Butter BlondiesPrep 10 min · Cook 25 min · Total 35 min · Yield 9–12 blondies
Recipe: Gluten-Free Black Sesame Almond Butter Blondies
½ cup chopped dark chocolate, plus extra for topping
Preheat the oven to 350°F (175°C). Line a 9x9-inch pan with parchment and lightly spray with avocado oil.
Beat the almond butter, black sesame paste, eggs, maple syrup and vanilla with a hand mixer for 1–2 minutes until smooth and glossy. Scrape the sides.
Add the almond flour, coconut flour, baking powder and salt. Mix until thick and smooth, with no dry pockets. No loosey goosey batter.
Fold in most of the chocolate, spread into the pan, and scatter the rest on top.
Bake 20–25 minutes, until the center is just set with a light golden crust. Melted chocolate fools the toothpick test, so look for browned edges and a top that no longer looks wet.
Rest 15–20 minutes in the pan. Cool completely for clean squares, or grab a fork while they’re warm. Enjoy responsibly.
Kara’s Notes
Gluten-free, and dairy-free depending on your chocolate. Can’t find a good black sesame paste? Email me and I’ll send you my recommendation.
https://karajonescooks.com/recipes/gluten-free-black-sesame-blondies/ · Recipe by Kara Jones Cooks
Good to know
These fudgy, nutty blondies combine runny almond butter and black sesame paste for a rich gluten-free treat baked in 20 to 25 minutes. Mixed easily in one bowl, they are folded with dark chocolate and topped with extra chocolate before baking.
Substitutions
Swap almond butter for another smooth nut butter like peanut or cashew butter.
Use white sesame paste or tahini instead of black sesame paste.
Replace pure maple syrup with honey.
Use dark chocolate chips in place of chopped dark chocolate.
Storage & reheating
Store leftovers in an airtight container in the refrigerator or freeze individual slices for longer storage. Reheat chilled or frozen blondies in the microwave or oven until hot before serving.
Common questions
How long should the blondies cool before slicing?
Allow the blondies to cool for 15 to 20 minutes after baking before slicing into portions.
What oven temperature is needed for this recipe?
Bake the blondies in an oven preheated to 350°F.
What size baking pan should be used?
Line a 9x9-inch baking pan with parchment paper to bake these blondies.
