Black Sesame Brownie (Printable Version)

Fudgy chocolate squares swirled with nutty black sesame paste for an earthy, decadent dessert.

# What You'll Need:

→ 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 (tahini style, unsweetened)
11 - 2 tbsp granulated sugar
12 - 1 tbsp hot water

# Steps to Follow:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt butter in a saucepan over low heat. Remove from heat and stir in both sugars until dissolved. Allow to cool slightly.
03 - Whisk in eggs one at a time, followed by vanilla extract.
04 - Sift together flour, cocoa powder, and salt. Fold into wet mixture until just combined.
05 - Stir in chopped dark chocolate.
06 - Pour brownie batter into prepared pan and smooth the top.
07 - In a small bowl, mix black sesame paste, sugar, and hot water until smooth.
08 - Dollop spoonfuls of black sesame mixture over batter. Use a knife or skewer to gently swirl, creating a marbled effect.
09 - Bake for 28-32 minutes until set at edges but slightly fudgy in center. A toothpick should come out with moist crumbs.
10 - Cool completely in pan before lifting out and slicing into squares.

# Additional Tips::

01 -
  • The earthy nuttiness of black sesame cuts through rich chocolate creating layers of flavor you cant get from cocoa alone
  • These brownies strike that perfect balance between fudgy and cakey, staying tender for days
  • The marble pattern makes them look like you spent hours on something that actually comes together in under an hour
02 -
  • Overbaking is the enemy of fudgy brownies, so start checking at 28 minutes even if it feels too early
  • The black sesame paste needs to be room temperature or slightly warm to swirl smoothly through the thick batter
  • These must cool completely in the pan before slicing or they will fall apart and you will be sad
03 -
  • Room temperature ingredients prevent the melted butter from seizing when you add the eggs
  • Chilling the sesame swirl mixture for 10 minutes makes it hold its shape better when you dollop it
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