Black sesame brownie recipe
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.
- Prep Time
- 10 minutes
- Cooking Time
- 30 minutes
- Servings
- 4 people
- Category
- dessert
- Kitchen
- Japanese dessert
Ingredients
- 200g dark chocolate (70%)
- 250g butter
- 4 eggs
- 220g flour
- 180g brown sugar
- 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
Directions
- 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!
