Description
Delight in these rich and fudgy Black Sesame Brownies, featuring a luscious swirl of nutty black sesame paste that adds a unique, aromatic twist to classic chocolate brownies. Perfectly balanced with bittersweet dark chocolate and a marbled black sesame pattern, these brownies offer a delicious and visually stunning dessert ideal for any occasion.
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 Mixture
- 1/4 cup black sesame paste, unsweetened
- 2 tablespoons granulated sugar
- 1 tablespoon hot water
Instructions
- Prepare Baking Pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring there is an overhang on the sides to easily lift the brownies out after baking.
- Melt Butter and Dissolve Sugars: In a saucepan over low heat, melt the unsalted butter completely. Remove the pan from heat and stir in both the granulated sugar and light brown sugar until fully dissolved. Allow the mixture to cool slightly to avoid cooking the eggs in the next step.
- Incorporate Eggs and Vanilla: Whisk in the eggs one at a time, ensuring each is thoroughly mixed before adding the next. Then add the vanilla extract and whisk until smooth and combined.
- Combine Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and fine sea salt in a separate bowl. Gently fold the dry ingredients into the wet butter and sugar mixture until just combined, taking care not to overmix to keep the brownies tender.
- Add Chocolate: Stir in the chopped dark chocolate evenly into the batter, dispersing the chunks throughout to create melty pockets of chocolate in the brownies.
- Transfer Batter to Pan: Pour the brownie batter into the prepared baking pan and smooth the surface evenly with a spatula.
- Prepare Black Sesame Mixture: In a small bowl, combine the unsweetened black sesame paste, granulated sugar, and hot water. Mix thoroughly until the mixture is smooth and pourable.
- Create Marble Effect: Spoon dollops of the black sesame mixture over the surface of the brownie batter. Using a knife or skewer, gently swirl through the batter to create an attractive marbled pattern without fully blending the black sesame into the chocolate.
- 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 with a toothpick inserted into the center; it should come out with moist crumbs but no raw batter.
- Cool and Slice: Remove the brownies from the oven and allow them to cool completely in the pan. Use the parchment paper overhang to carefully lift the brownies out. Slice into 16 even squares and serve.
Notes
- Ensure the butter-sugar mixture is cool before adding eggs to prevent scrambling.
- Do not overmix the batter once the dry ingredients are added to keep brownies tender and fudgy.
- For a more intense sesame flavor, lightly toast black sesame seeds and grind them to make fresh paste.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow brownies to come to room temperature or warm slightly before serving for best texture.
