Description
Delight in these rich and fudgy Black Sesame Brownies, featuring a decadent blend of dark chocolate and a unique swirled black sesame paste that adds a nutty depth to the classic brownie recipe. Perfectly moist with a marbled pattern, these brownies are an irresistible treat for any chocolate lover seeking an exotic twist.
Ingredients
Scale
Brownie Batter
- 6 oz unsalted butter
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon fine sea salt
- 3.5 oz dark chocolate, chopped
Black Sesame Swirl
- 1/4 cup black sesame paste, unsweetened
- 2 tablespoons granulated sugar
- 1 tablespoon hot water
Instructions
- Prepare Baking Pan. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring an overhang on the sides to help lift the brownies out easily after baking.
- Melt Butter and Dissolve Sugars. In a saucepan over low heat, melt the unsalted butter. Remove from heat and stir in both the granulated and brown sugars until fully dissolved. Allow this mixture to cool slightly to prevent cooking the eggs prematurely.
- Incorporate Eggs and Vanilla. Whisk the eggs into the cooled butter and sugar mixture one at a time, then add the vanilla extract. Mix until the batter is smooth and well combined.
- Combine Dry Ingredients. Sift together the all-purpose flour, unsweetened cocoa powder, and fine sea salt. Gently fold these dry ingredients into the wet mixture, mixing until just incorporated to prevent overworking the batter.
- Add Chocolate. Fold in the chopped dark chocolate evenly throughout the batter to create pockets of melted chocolate within the brownies.
- Transfer Batter to Pan. Pour the prepared brownie batter into the lined baking pan and smooth the top for an even bake.
- Prepare Black Sesame Mixture. In a small bowl, whisk together the black sesame paste, granulated sugar, and hot water until smooth and pourable, creating a luscious swirl mixture.
- Create Marble Effect. Spoon dollops of the black sesame mixture over the brownie batter. Use a knife or a skewer to gently swirl through the batter, crafting an attractive marbled pattern.
- Bake Brownies. Place the pan in the preheated oven and bake for 28 to 32 minutes. The edges should be set while the center remains slightly fudgy. Test doneness by inserting a toothpick; it should come out with moist crumbs.
- Cool and Slice. Allow the brownies to cool completely in the pan. Then, lift them out using the parchment paper overhang and slice into 16 even squares for serving.
Notes
- For best texture, do not overmix the batter after adding the flour.
- If black sesame paste is too thick, warm slightly before mixing to achieve a smooth swirl.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Dark chocolate chunks can be substituted with chips or finely chopped chocolate.
- To enhance the black sesame flavor, toast sesame seeds lightly and grind them to add to the paste if homemade.
