Description
These Black Sesame Brownies combine the rich, fudgy texture of classic chocolate brownies with the nutty, aromatic flavor of black sesame paste. Swirled with a distinctive marbled pattern, these brownies offer an elegant twist on a beloved dessert, perfect for impressing guests or indulging in a sophisticated treat.
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 to leave an overhang on the sides for easy brownie removal later.
- 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 the eggs into the butter and sugar mixture one at a time until fully incorporated. Then add the pure vanilla extract and mix well to combine.
- Combine Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and fine sea salt to prevent lumps and ensure even mixing. Gently fold the dry ingredients into the wet mixture just until combined, taking care not to overmix.
- Add Chocolate: Stir the chopped dark chocolate pieces into the batter, distributing them evenly throughout to add rich chocolate pockets.
- Transfer Batter to Pan: Pour the prepared brownie batter into the lined baking pan. Use a spatula to smooth the top for an even baking surface.
- Prepare Black Sesame Mixture: In a small bowl, combine the black sesame paste with the 2 tablespoons of granulated sugar and 1 tablespoon of hot water. Stir until the mixture is smooth and pourable, perfect for swirling.
- Create Marble Effect: Spoon dollops of the black sesame mixture evenly over the brownie batter. Using a knife or skewer, gently swirl through the batter to create a beautiful marbled pattern without fully mixing in the sesame paste.
- 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 in the center; it should come out with moist crumbs attached.
- Cool and Slice: Remove the brownies from the oven and allow them to cool completely in the pan. Once cool, lift the brownies out using the parchment paper overhang. Cut into 16 even squares and serve.
Notes
- Use good quality dark chocolate (around 60-70% cocoa) for best flavor and texture.
- Do not overbake to maintain the fudgy center characteristic of classic brownies.
- Black sesame paste can be found in Asian markets or specialty stores; substitute with tahini for a milder sesame flavor if unavailable.
- Allow brownies to cool fully before slicing to ensure clean cuts.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
