Black sesame brownie recipe

Name: Recette Brownie au sésame noir
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: dessert japonais
Ingredients: 200g de chocolat noir (70%); 250g de beurre; 4 oeufs; 220g de farine; 40g de cacao en poudre; 50g de pâte de sésame noir; 150g de noix ou de noisette selon vos goûts; 1 sachet de levure chimique; Quelques grammes de sésame pour la décoration

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Kitchen

Japanese dessert

Portion

4 people

Preparation time

10 minutes

Cooking time

30 minutes

Discover a fusion of American flavors and Japanese influence with this Black Sesame Brownie. This dessert, with its soft, melt-in-the-mouth brownie texture, is distinguished by the rich, cereal-like taste of black sesame seeds. A dessert that perfectly combines chocolate with the aromatic depth of black sesame! Simple to prepare and deliciously different, this Black Sesame Brownie is perfect for a gourmet snack with a Japanese twist. Delicious ones are available to take home or at KISSATEN - the café.

Ingredients

200g dark chocolate (70%)
250g butter
4 eggs
220g flour
40g cocoa powder
50g black sesame paste
150g walnuts or hazelnuts to taste
1 sachet baking powder
A few grams of sesame seeds for decoration

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Instructions

Preheat your oven to 160°C (fan-assisted). Butter a square baking tin or line it with baking paper.
Melt the chocolate and butter together in a bain-marie, stirring gently until smooth and glossy. Leave to cool off the heat.
Meanwhile, whisk the eggs with the sugar and black sesame paste in a large bowl. Work the mixture for a few minutes until it becomes clear and slightly frothy.
Add the melted chocolate-butter mixture to the egg-sugar-sesame mixture, mixing well to combine.
In a separate bowl, sift the flour, cocoa powder and baking powder, then gradually add them to the dough. Stir just until there are no more traces of flour, but don't overwork the dough.
Add the walnuts or hazelnuts and mix with a spatula.
Pour the batter into the tin and smooth the surface. Sprinkle with a few black sesame seeds for a crisp, graphic finish.
Bake for 30-35 minutes. The center should remain slightly melted: check with the tip of a knife, which should come out with a few moist crumbs.
Let cool to room temperature before unmolding. The brownie gains in taste and texture after a few hours' rest... if you can stand it that long!

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