Black Sesame Brownie (Print Version)

Fudgy brownie with black sesame swirl offers a rich chocolate taste and earthy nutty notes.

# 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 teaspoon pure vanilla extract
06 - 3/4 cup all-purpose flour
07 - 1/2 cup unsweetened cocoa powder
08 - 1/2 teaspoon fine sea salt
09 - 3.5 oz dark chocolate, chopped

→ Black Sesame Swirl

10 - 1/4 cup black sesame paste, unsweetened
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon 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 - In a saucepan, melt butter over low heat. Remove from heat and stir in both sugars until fully dissolved. Allow to cool slightly.
03 - Whisk in eggs one at a time, followed by vanilla extract, until well combined.
04 - Sift together flour, cocoa powder, and salt. Fold into the wet mixture until just combined.
05 - Stir in the chopped dark chocolate until evenly distributed throughout the batter.
06 - Pour the brownie batter into the prepared pan and smooth the top surface.
07 - In a small bowl, mix black sesame paste, sugar, and hot water until smooth and pourable.
08 - Dollop spoonfuls of black sesame mixture over the brownie batter. Use a knife or skewer to gently swirl through the batter, creating a marbled pattern.
09 - Bake for 28 to 32 minutes, until edges are set but center remains slightly fudgy. A toothpick inserted in the center should come out with moist crumbs.
10 - Cool completely in the pan before lifting out using parchment overhang. Slice into 16 even squares.

# Additional Tips::

01 -
  • The black sesame paste creates a sophisticated flavor that tastes like you've been baking for years, but it's honestly just one extra ingredient.
  • These brownies have that perfect fudgy center that stays tender for days, making them ideal for gifting or sneaking a square whenever the kitchen gets quiet.
  • The visual swirl is genuinely stunning and impresses people without requiring any fancy technique or special equipment.
02 -
  • Overbaking is the enemy here—the brownies continue to cook slightly as they cool, so pulling them out a minute or two early gives you that fudgy center everyone remembers.
  • Black sesame paste is thick and stubborn; adding hot water is essential or you'll be fighting it with a spoon, and the swirls will just sit on top rather than marbling through.
03 -
  • Use a kitchen scale for the flour and cocoa powder—it's the difference between a fudgy brownie and a dry one, and guessing by cups often leads to disappointment.
  • Black sesame paste brands vary in texture, so if yours seems thicker than tahini, add hot water a teaspoon at a time until it swirls easily without being soup.
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