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A delightful fusion of nutty black sesame and rich almond frangipane, this black sesame blondie has a fudgy and chewy texture.
Why we love this!
I love making desserts that marry different flavors from different places. Take this black sesame frangipane blondie. Black sesame is common in Asia and the Middle East, frangipane is French, and blondies are American. It makes them a bit more “sophisticated.” These indulgent treats combine black sesame’s rich, nutty flavor with the soft, fudgy texture of classic blondies, topped off with an elegant almond frangipane layer. The result is a chewy, delicious bite that offers complex flavors and textures perfect for any occasion. My kids love this!
Key Ingredients
Blondie Base: Melted butter, brown sugar, eggs, black sesame powder, baking powder, salt, all-purpose flour, and chopped almonds for added crunch.
Frangipane Layer: Eggs, almond flour, sugar, butter, a pinch of salt, and almond extract for that perfect balance of sweetness and nuttiness.
Black Sesame Frangipane Blondie
Ingredients
Blondie batter:
- 113 g unsalted butter melted
- 150 g brown sugar
- 1 Tbsp vanilla
- 50 g egg
- 50 g black sesame powder
- ½ tsp baking powder
- ¾ tsp salt
- 114 g all-purpose flour
- 80 g almond roughly chopped
Frangipane:
- 57 g unsalted butter softened
- 73 g brown sugar
- ½ tsp salt
- ⅛ tsp almond extract
- 100 g eggs from 2 large eggs, room temperature
- 112 g almond flour
Instructions
- Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165C) for convection oven. Lightly oil 8 x8 inch pan. Line with parchment paper overhanging on the side for easier removal later
Prepare frangipane:
- Beat the softened butter and sugar with a sturdy spatula until creamy. Add eggs, salt, and almond extract and mix again to combine. Add almond flour and stir to combine everything. It will be a paste-like consistency. If you not using on the same day, you can wrap it and chill it in the fridge for 2-3 days. They can be kept frozen for 2-3 months. Simply thaw overnight in the fridge or at room temperature before using
Prepare blondie batter:
- If you don't have black sesame powder, you can use the same amount of black sesame seeds and use a blender to blend them into a fine powder
- Put butter and brown sugar in a pan over medium-low heat. Stir until butter has melted and remove from the heat and continue to whisk for about 30 seconds. Then let it cool off to warm. Add vanilla, egg, black sesame powder and whisk again to combine. Sprinkle in the baking powder and salt and whisk again to combine.
- Add the flour and gently fold with a spatula just until you don't see streaks of flour anymore. Do not overmix
- The batter will be thick
- Scrape the batter into the prepared pan. Spread the frangipane paste on top of the black sesame layer and use an offset spatula to spread it as evenly as you can, edges to edges. Sprinkle some chopped almonds on top
Baking:
- Put in the middle rack of the oven and bake for 30-34 minutes. The edges will brown and set, but the center will still appear soft and when you insert a toothpick into the center, it should come out with some wet crumbs. Blondies get overbaked very easily. So, if you bake until a toothpick comes out clean at the center, you most likely have overbaked the blondie. They continue to "cook" even after you have pulled it out from the oven.
Cooling down:
- Let the cool down in pan set on a cooling rack completely. Cover and they can be kept at room temperature for 3 days. They taste even better when they are chilled IMHO (I like it extra fudgy and chewy) and the cold temperature seems to do that
Storage:
- The black sesame frangipane blondies freeze really well. You can cut them into sizes you want and put them in freezer-friendly container or bag and they can be kept frozen for about 1 month. Simply thaw at room temperature before serving or thaw overnight in the fridge
*Nutrition facts are just estimates and calculated using online tools*
The Perfect Texture
One of the best features of these blondies is their texture. Thanks to the combination of butter and black sesame, the blondie base stays perfectly fudgy, with just the right amount of chewiness. When served at room temperature, the blondies have a soft, tender crumb, but once chilled, they take on a delightful dense chewiness that makes them even more addictive.
Variations
Here are some fun variations you can try with black sesame frangipane blondies:
1. Chocolate Drizzle: Add a drizzle of melted dark or white chocolate over the baked blondies for extra richness and visual appeal.
2. Coconut Addition: Incorporate shredded coconut into the blondie base or frangipane topping for added texture and a tropical touch.
3. Nut Swap: For a different nutty profile, substitute the chopped almonds with hazelnuts, pistachios, or walnuts.
4. Tahini Boost: Mix a tablespoon or two of tahini with the melted butter in the blondie base for a double sesame hit.
