Black Sesame Brownies

The first time I tasted black sesame in anything sweet was at a tiny bakery in Japantown, where the owner pressed a warm black sesame roll into my hands and told me to trust her. The nutty, almost savory depth caught me completely off guard, and I spent the next three weeks trying to recreate that unexpected magic at home. These brownies became my answer, merging the comforting fudge of American baking with that distinctive toastiness I could not stop thinking about.

I brought these to a potluck last spring, and my friend Sarah, who claims she does not even like brownies, ate three while standing over the counter. She kept saying there is something familiar about them but I cannot place it, which is exactly the reaction black sesame always seems to provoke. Now she texts me whenever she sees black sesame anything in stores, like we are in some secret club together.

Ingredients

• 3/4 cup all-purpose flour: Keeps the structure tender enough to stay fudgy without falling apart
• 1/2 cup unsweetened cocoa powder: Dutch-processed gives the deepest color and flavor
• 1/2 tsp baking powder: Just enough lift to prevent them from being too dense
• 1/2 tsp fine sea salt: Crucial for balancing the sugar and making the chocolate pop
• 1/2 cup unsalted butter, melted: Let it cool slightly before mixing so the eggs do not scramble
• 1 cup granulated sugar: Creates that signature crackly top we all love
• 1/2 cup black sesame paste: Look for tahini-style unsweetened paste in Asian markets or online
• 2 large eggs: Room temperature eggs incorporate better and give better volume
• 1 tsp pure vanilla extract: Do not skip this, it bridges the chocolate and sesame flavors
• 4 oz dark chocolate, chopped: 60 to 70 percent cacao gives you pockets of melty intensity
• 1 tbsp black sesame seeds: Optional but beautiful, adds a little crunch and tells people what to expect

Instructions

Get your oven and pan ready:

Preheat your oven to 350°F and line an 8-inch square pan with parchment, letting the paper hang over the sides like little handles.

Mix the dry team:

Whisk the flour, cocoa, baking powder, and salt in a medium bowl until everything is evenly distributed.

Whisk the wet ingredients:

In a big bowl, combine melted butter, sugar, and black sesame paste, whisking until the mixture looks glossy and smooth.

Add the eggs:

Beat in the eggs one at a time, then stir in the vanilla until everything is silky and combined.

Combine everything:

Fold the dry ingredients into the wet mixture with a spatula, mixing until just barely combined with a few streaks of flour still visible.

Add the chocolate chunks:

Gently fold in the chopped dark chocolate so they are evenly distributed throughout the batter.

Bake:

Pour the batter into your prepared pan, smooth the top, sprinkle with sesame seeds if using, and bake for 28 to 32 minutes until a toothpick comes out with those perfect moist crumbs.

Let them cool:

This is the hard part, but let them cool completely in the pan before lifting them out and slicing into squares.

Save

My grandmother, who is deeply suspicious of anything fusion, tried these with obvious skepticism at our family Christmas gathering. She took one bite, raised her eyebrows, and proceeded to wrap two of them in a napkin for her drive home, which is basically her highest rating.

The Black Sesame Thing

If you have never worked with black sesame paste, it has this earthy, almost toasted nut flavor that somehow amplifies chocolate without competing with it. The paste looks like midnight and stains everything it touches, so maybe wear an apron you do not care about too much.

Texture Talk

These land somewhere between fudgy and cakey, with a crackly top that gives way to a dense, rich center. The chocolate chunks stay molten longer than you expect, so that first bite is seriously dramatic.

Make Them Your Own

Sometimes I add a handful of toasted walnuts if I want extra crunch, or swirl in some peanut butter for a truly nutty situation. You could also use white chocolate chunks instead of dark for a cookies and cream vibe.

• Add a pinch of cinnamon to the dry ingredients for warmth
• Maldon salt on top instead of sesame seeds changes the whole game
• These freeze beautifully if you somehow have leftovers

Save

There is something so satisfying about cutting into a pan of these and seeing that dramatic gray-black crumb studded with chocolate, like little galaxies of flavor.

Recipe FAQs

→ What does black sesame taste like in brownies?

Black sesame adds a rich, nutty flavor with subtle earthy notes that complement the chocolate beautifully, creating a sophisticated twist on traditional brownies.

→ Can I substitute black sesame paste?

White sesame paste or tahini works as a substitute, though the flavor will be milder and the distinctive dark color will be lost.

→ How do I know when the brownies are done?

Insert a toothpick into the center - it should come out with a few moist crumbs but not wet batter, ensuring fudgy texture.

→ Should I refrigerate these brownies?

They can be stored at room temperature for 3-4 days in an airtight container, or refrigerated for up to a week for extended freshness.

→ What type of dark chocolate works best?

Use 60-70% cacao dark chocolate for optimal balance - higher percentages may be too bitter while lower ones lack depth.