Black Sesame Brownies (Printable)

Rich, fudgy brownies with nutty black sesame paste and dark chocolate chunks. A unique fusion dessert ready in under an hour.

# What You'll Need:

→ Dry Ingredients

01 - 3/4 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 tsp baking powder
04 - 1/2 tsp fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted
06 - 1 cup granulated sugar
07 - 1/2 cup black sesame paste (tahini-style, unsweetened)
08 - 2 large eggs, room temperature
09 - 1 tsp pure vanilla extract

→ Chocolate

10 - 4 oz dark chocolate, chopped (60–70% cacao)

→ Garnish

11 - 1 tbsp black sesame seeds

# How to Make It:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
03 - In a large mixing bowl, combine melted butter, sugar, and black sesame paste. Whisk until smooth and glossy.
04 - Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
05 - Fold the dry ingredients into the wet mixture using a spatula, mixing until just combined.
06 - Gently fold in the chopped dark chocolate.
07 - Pour the batter into the prepared pan, smoothing the top. Sprinkle black sesame seeds over the surface if using.
08 - Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
09 - Let cool completely in the pan before lifting out and slicing into squares.

# Expert Advice:

01 -
  • The black sesame creates this incredible nutty undertone that makes chocolate taste even more chocolatey, like discovering a hidden note in a song youve heard a hundred times
  • These brownies strike that perfect balance between fudgy and cakey, with a crackly top that shatters when you bite into it
  • They look absolutely striking on a dessert plate, that dramatic charcoal color sparking conversations before anyone even takes a bite
02 -
  • Underbaking slightly is your friend here—these continue cooking as they cool and stay fudgier longer
  • The black sesame paste can sometimes separate in the jar, so give it a thorough stir before measuring
  • Room temperature ingredients prevent the melted butter from seizing and creating lumps in your batter
03 -
  • Use room temperature eggs to prevent the melted butter from solidifying into small lumps
  • Chill the chopped chocolate for 15 minutes before folding it in to prevent it from melting completely into the batter

Return