Black Sesame Brownie (Print Version)

Fudgy chocolate squares featuring a nutty black sesame swirl and deep, earthy flavors.

# Components:

→ Brownie Base

01 - 6 oz unsalted butter
02 - 1 cup granulated sugar
03 - 1/2 cup packed light brown sugar
04 - 2 large eggs
05 - 1 tsp pure vanilla extract
06 - 3/4 cup all-purpose flour
07 - 1/2 cup unsweetened cocoa powder
08 - 1/2 tsp fine sea salt
09 - 3.5 oz dark chocolate, chopped

→ Black Sesame Swirl

10 - 1/4 cup black sesame paste, unsweetened
11 - 2 tbsp granulated sugar
12 - 1 tbsp hot water

# Directions:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over edges for easy removal.
02 - In a saucepan, melt butter over low heat. Remove from heat and stir in granulated sugar and light brown sugar until fully dissolved. Allow mixture to cool slightly.
03 - Whisk in eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with vanilla extract and mix until combined.
04 - Sift together all-purpose flour, unsweetened cocoa powder, and fine sea salt. Fold into wet mixture using gentle strokes until just combined, avoiding overmixing.
05 - Stir chopped dark chocolate into brownie batter until evenly distributed.
06 - Pour brownie batter into prepared pan and smooth the top surface with a spatula.
07 - In a small bowl, combine black sesame paste, granulated sugar, and hot water, stirring until smooth and pourable.
08 - Dollop spoonfuls of black sesame mixture over brownie batter. Using a knife or skewer, gently drag through the batter in decorative patterns to create a marbled effect.
09 - Bake for 28 to 32 minutes until edges are set but center remains slightly fudgy. A toothpick inserted in center should emerge with moist crumbs, not wet batter.
10 - Allow brownies to cool completely in pan before lifting out using parchment paper overhang. Cut into 16 equal squares and serve.

# Expert Advice:

01 -
  • That fudgy center stays impossibly moist while the edges hold their shape, giving you the best of both textures in one bite.
  • Black sesame transforms a familiar dessert into something unexpected and sophisticated without requiring any intimidating techniques.
  • Once you taste how the earthiness balances chocolate richness, you'll find yourself making these again and again.
02 -
  • Overbaking is the enemy here; those few extra minutes turn fudgy into cakey faster than you'd think, so pull them out when there's still give in the center.
  • Black sesame paste is thicker and more intensely flavored than regular tahini, so you can't just swap them one-to-one without adjusting the water and possibly the sugar.
03 -
  • Sift your cocoa powder and flour together even if it feels like an extra step—it's what keeps the crumb tender instead of dense and heavy.
  • The black sesame swirl sets up quickly, so prepare your batter completely before you make the paste; any delay and it'll start to thicken up.
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