Bold, nutty toasted sesame paste—a staple of Chinese cooking—stands in for some of the butter in these satisfyingly chewy blondies, while dried red jujubes add sweetness and tang. White and black sesame seeds are not only mixed into the batter but sprinkled on top as well for maximum sesame punch. Toasted sesame paste sometimes separates in the fridge; be sure it’s homogenous before using it here.
Featured in: "Sesame Paste Isn’t Tahini—And It Might Be Your New Favorite Condiment," by Megan Zhang.
- 10 dried pitted red jujubes
- 1 cup plus 2 Tbsp. all-purpose flour
- 2 tsp. cornstarch
- ½ tsp. baking powder
- 2 tbsp. black sesame seeds, divided
- 2 tbsp. white sesame seeds, divided
- ¾ tsp. kosher salt
- 8 tbsp. unsalted butter, melted and cooled
- 1 cup plus 2 Tbsp. packed dark brown sugar
- 2 large eggs
- 2 tsp. vanilla extract
- ½ cups toasted sesame paste
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