Black Sesame Brownies (Print Version)

Fudgy chocolate squares swirled with nutty black sesame paste for a unique Asian-American fusion dessert.

# What You Need:

→ Dry Ingredients

01 - 3/4 cup all-purpose flour (90 g)
02 - 1/2 cup unsweetened cocoa powder (45 g)
03 - 1/2 tsp baking powder
04 - 1/2 tsp fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted (120 g)
06 - 1 cup granulated sugar (200 g)
07 - 1/2 cup black sesame paste, unsweetened (110 g)
08 - 2 large eggs, room temperature
09 - 1 tsp pure vanilla extract

→ Chocolate

10 - 4 oz dark chocolate, chopped (60–70% cacao) (115 g)

→ Garnish

11 - 1 tbsp black sesame seeds

# How to Make It:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. Set aside.
03 - In a large mixing bowl, combine melted butter, sugar, and black sesame paste. Whisk until smooth and glossy.
04 - Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract until fully incorporated.
05 - Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to overmix.
06 - Fold in the chopped dark chocolate until evenly distributed throughout the batter.
07 - Transfer the batter to the prepared pan, smoothing the top with a spatula. Sprinkle black sesame seeds evenly over the surface if desired.
08 - Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
09 - Allow the brownies to cool completely in the pan. Using the parchment overhang, lift out the slab and slice into 12 squares.

# Expert Hints:

01 -
  • The black sesame adds this sophisticated nutty depth that makes regular brownies taste one dimensional
  • They manage to feel fancy and special while being incredibly simple to throw together on a weekday
02 -
  • Underbaking slightly is better than overbaking because these continue to firm up as they cool and you want that fudgy center
  • The black sesame paste can separate in the jar, so give it a really good stir before measuring to ensure you get the full flavor
03 -
  • Room temperature ingredients prevent the melted butter from seizing and ensure smooth incorporation
  • Letting them cool completely might be the hardest part but it is essential for clean cuts and proper texture

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