Description
These Black Sesame Brownies offer a rich twist on classic chocolate brownies by incorporating a nutty, aromatic black sesame paste swirl. Moist, fudgy, and beautifully marbled, they provide a unique flavor experience perfect for dessert lovers seeking something a little different.
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 the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy brownie removal.
- Melt Butter and Dissolve Sugars: In a saucepan over low heat, melt the unsalted butter. Remove from heat and stir in both the granulated sugar and light brown sugar until completely dissolved. Allow this 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 into the cooled butter-sugar mixture, followed by adding the vanilla extract, mixing until fully combined and smooth.
- Combine Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and fine sea salt to eliminate lumps. Gently fold this dry mixture into the wet ingredients just until blended, being careful not to overmix.
- Add Chocolate: Stir in the chopped dark chocolate pieces evenly through the brownie batter, which will melt during baking for extra chocolate richness.
- Transfer Batter to Pan: Pour the prepared brownie batter into the lined baking pan. Use a spatula to smooth the surface evenly.
- Prepare Black Sesame Mixture: In a small bowl, combine the black sesame paste, granulated sugar, and hot water. Stir until the mixture is smooth and pourable, which will help with swirling.
- Create Marble Effect: Drop spoonfuls of the black sesame mixture evenly over the brownie batter. Use a knife or skewer to gently swirl the black sesame through the batter, creating 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 into the center; it should come out with moist crumbs but not wet batter.
- Cool and Slice: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the parchment overhang. Slice evenly into 16 squares and serve.
Notes
- Make sure not to overmix the batter after adding flour to maintain fudgy texture.
- The black sesame paste swirl adds a unique nutty depth; adjust the amount if you desire a stronger or milder sesame flavor.
- Use high-quality dark chocolate for the best richness.
- Brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Allow brownies to cool completely before slicing to ensure clean cuts.
