Save to Pinterest The first time I encountered black sesame in a dessert, I was sitting in a tiny Tokyo café watching rain streak against the window. What arrived was this striking gray-black creation that looked mysterious but tasted like everything comforting about chocolate blended with something nutty and deep. That flavor haunted me for years until I finally started experimenting in my own kitchen, swirling black sesame paste into brownie batter and watching the marble patterns form like edible art.
I brought a batch to a dinner party last autumn, still slightly warm from the oven. My friend Sarah took one bite and her eyes went wide, immediately asking what the secret ingredient was because she couldnt quite place the familiar yet unfamiliar flavor. Watching people discover that unexpected earthy note has become one of my favorite things about making these, their curiosity sparking the best conversations about food and travel and the unexpected combinations that somehow work perfectly together.
Ingredients
- Unsalted butter: Melted gently creates that tender crumb structure, and starting with room temperature butter incorporated more evenly than cold from the fridge
- Granulated and light brown sugar: The combination gives you crisp edges from the white sugar and chewy centers from the brown sugar
- Large eggs: Essential for structure, and adding them one at a time prevents the mixture from seizing up or becoming grainy
- Pure vanilla extract: Dont skip this, it bridges the gap between chocolate and sesame beautifully
- All-purpose flour: Just enough to hold everything together without making these cakey
- Unsweetened cocoa powder: Dutch-processed gives a deeper flavor but natural works too
- Fine sea salt: Crucial for balancing sweetness and intensifying the chocolate flavor
- Dark chocolate: Chopped into varying sizes creates pockets of melted chocolate throughout
- Black sesame paste: The tahini style is smoother and easier to swirl than toasted sesame butter
- Hot water: Thins the sesame paste just enough to make it swirlable without watering down the flavor
Instructions
- Prepare your baking vessel:
- Line an 8x8 inch pan with parchment paper, letting the edges hang over like little handles that will save you so much trouble later
- Melt the butter:
- Heat gently over low heat until just melted, stirring in both sugars until they dissolve completely into a glossy syrup
- Add the eggs:
- Whisk them in one at a time, letting each egg fully incorporate before adding the next, then stir in the vanilla
- Combine the dry ingredients:
- Sift together flour, cocoa, and salt, then fold them into the wet mixture just until you no longer see dry streaks
- Fold in the chocolate:
- Add those chopped dark chocolate pieces last, distributing them evenly throughout the batter
- Prep the sesame swirl:
- Mix the black sesame paste with sugar and hot water until smooth and dollopable
- Create the marble:
- Pour the batter into your prepared pan, drop spoonfuls of sesame mixture across the surface, then drag a knife through in swirling motions
- Bake until just set:
- 28 to 32 minutes at 175°C should give you edges that are firm but a center that still wobbles slightly when you shake the pan
Save to Pinterest My grandmother always said that the best desserts are the ones that make people pause and really taste what they are eating. These brownies do exactly that, creating these quiet moments at the table where someone sets down their fork and asks about that mysterious nutty undertone, and suddenly you are sharing stories about flavor discoveries and travel memories and the joy of finding something new in something familiar.
Getting The Marble Effect Right
I used to overthink the swirling technique until I realized that less is more. Drop your sesame mixture in about six dollops across the batter, then drag your knife through in one continuous S shape, maybe two at most. Too much swirling blends the flavors together instead of creating those distinct ribbons of sesame and chocolate that make these so visually striking.
Storage Secrets
These actually improve after a day in an airtight container at room temperature, as the flavors meld together and the texture becomes even more fudgy. If you need to keep them longer than three days, wrap individual squares in plastic and freeze them, then let them come to room temperature before serving.
Serving Suggestions
A square of these slightly warmed, topped with a scoop of vanilla bean ice cream, creates this incredible temperature and flavor contrast. The cold creaminess cuts through the dense fudginess while letting both the chocolate and sesame flavors shine without competing.
- Sprinkle flaky sea salt on top before serving to highlight the chocolate intensity
- A cup of hojicha or roasted green tea pairs beautifully with the nutty notes
- These work surprisingly well as part of a dessert board with fresh berries and whipped cream
Save to Pinterest There is something deeply satisfying about cutting into these brownies and seeing that marble pattern, knowing you created something that looks as special as it tastes. Hope they become part of your baking repertoire too.
Common Recipe Questions
- → What does black sesame brownie taste like?
The flavor combines deep chocolate richness with nutty, earthy notes from black sesame paste. The sesame adds subtle bitterness that balances the sweet chocolate, creating a sophisticated taste profile similar to chocolate-covered sesame snacks.
- → Is black sesame paste the same as tahini?
Black sesame paste is similar to tahini but made from toasted black sesame seeds instead of white. It has a more intense, nutty flavor and dark color. Look for unsweetened Asian-style black sesame paste or tahini at specialty markets.
- → How do I know when brownies are done?
The edges should be set and slightly pulled away from the pan, while the center remains soft and fudgy. A toothpick inserted should come out with moist crumbs, not wet batter. Overbaking will result in cakey texture instead of fudgy.
- → Can I make these ahead of time?
Yes, these improve in flavor after resting overnight. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 3 months when wrapped tightly.
- → Why do I need to swirl the sesame mixture?
Swirling creates the beautiful marbled appearance and distributes the sesame flavor throughout. Dollop the mixture randomly over the batter, then gently drag a knife through in S-shaped motions without over-mixing.
- → Can I substitute the black sesame paste?
Almond butter, peanut butter, or cashew butter work as alternatives, though they'll change the flavor profile. For maintaining the unique taste, black sesame paste is recommended. White sesame tahini can be used but lacks the earthy depth.