Black Sesame Fudge Brownies
Quick answer
Black sesame fudge brownies layer the roasted nuttiness of black sesame over the bittersweet depth of dark chocolate in a dense, compact bar.
What makes this special
- Bittersweet chocolate meets roasted nuttiness in these dense, dark Black Sesame Fudge Brownies.
- 35g black sesame paste layers nutty depth into dark chocolate
- Minimal flour keeps the fudge texture dense and compact
Key ingredients
Core cooking flow
- 1 Preheat the oven to 175°C and line a 20cm square pan with parchment paper.
- 2 Combine 140g dark chocolate and 90g unsalted butter in a heatproof bowl set...
- 3 Stir 110g sugar into the melted chocolate mixture, then add 2 eggs one at a...
Black sesame fudge brownies layer the roasted nuttiness of black sesame over the bittersweet depth of dark chocolate in a dense, compact bar. Melted chocolate and butter form the rich, fatty base of the batter, and black sesame paste is worked in to add an earthy, faintly smoky dimension that dark chocolate alone cannot provide. Cocoa powder reinforces both the color and the intensity of the chocolate, while keeping the flour ratio low ensures the baked brownie stays fudgy and tight rather than turning cakey or dry. The first bite delivers chocolate sweetness, and the roasted sesame follows with a lingering, slightly bitter aftertaste. Cooling the brownies increases their density noticeably, making each piece substantial in the hand and on the palate. Served alongside coffee, the sesame aftertaste becomes more distinct and cuts cleanly through the bitterness of the drink.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven to 175°C and line a 20cm square pan with parchment paper.
- 2Control
Combine 140g dark chocolate and 90g unsalted butter in a heatproof bowl set over a saucepan of simmering water.
Stir until completely melted and smooth, then remove from heat.
- 3Season
Stir 110g sugar into the melted chocolate mixture, then add 2 eggs one at a time, mixing until fully incorporated after each.
The batter should look glossy and smooth.
- 4Prep
Add 35g black sesame paste and stir with a spatula until evenly distributed throughout the batter, giving the mixture a uniform nutty depth.
- 5Season
Sift together 65g flour, 20g cocoa powder, and 1/4 teaspoon salt into the batter, then fold gently with a spatula until the flour just disappears.
- 6Heat
Pour the batter into the pan and bake at 175°C for 26 to 28 minutes.
The center can still look slightly moist when removed. As it cools it firms into a dense, fudgy texture. Slice only after completely cooled for clean edges.
After the steps
Pick a recipe that fits this dish.
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Black sesame brownies are built on a base of dark chocolate and butter melted together over a double boiler, with roasted black sesame powder sifted in before folding. The bitter edge of the chocolate meets the toasted, grain-like aroma of the sesame, adding a nutty depth that standard brownies lack. The cake flour ratio is kept low to produce a fudgy, dense center that stays slightly underdone-looking even after the full bake at 175 degrees Celsius for twenty to twenty-five minutes. Because black sesame powder is naturally oily and prone to clumping, it must be sifted together with the flour and salt before going into the batter - skipping this step leaves uneven pockets of undistributed sesame. Pull them from the oven with a faint wobble at the center, and the residual heat finishes the interior as the pan cools. Wait until fully cool before cutting for clean edges.
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