I came across this delicious treat at Green Cilantro and made a batch very soon after as I am a huge fan of sesame seeds. It was so addictive I made another batch the following week.
Black sesame seeds taste very much like the more commonly used white or brown sesame seeds. To me, the flavors are identical, the black being stronger. Black sesame is really good for you, it is a very good source of calcium and iron and is believed to help beautify the scalp, stop the graying of your hair and is a great solution to any hair loss problem. Besides, it’s also good for the skin! So ladies, eat more black sesame seeds!
The original recipe involves creaming the butter and whisking the egg whites, which results in lighter and fluffier cake. Since it’s suppose to resemble a brownie, I wanted something fudgy and dense. I used melted butter instead of creaming the butter. By creaming the butter, you incorporate a lot of air into the butter. Melted butter on the other hand doesn’t have those added air bubbles, so the texture will be denser. I couldn’t find sesame paste, so I used sesame seeds and ground them into a paste with butter.
I added about 195 g of sugar for my first batch and found it too sweet. I reduced the amount of sugar to 140 g for my second batch and it was still quite sweet, the wild boar on the other hand thought it was OK. If I ever make this again, I’ll reduce the amount of sugar to about 100 g. Also, I’ll have to find a way to make it fudgy the next time! Nonetheless, we still enjoyed both the blackies a lot. It was so moist and dense, and the whole cake just screams black sesame!
Black Sesame Brownies
Prep time: 15 mins
Cook time: 25 mins
Yield: 8-inch square cake
- 150 g unsalted butter – melted
- 100 g black sesame seeds
- 140 g caster sugar
- 1/2 tsp light soy sauce
- 2 eggs
- 100 g plain flour
- 1/2 tsp baking powder
- 1 tbs black sesame seeds (to sprinkle on top).
- Pre-heat oven to 160°C (fan).
- Combine melted butter and sesame seeds in a food processor or blender and blend until a paste is formed.
- Add sesame paste to a pan, add sugar and soy sauce, fry for a few mins until fragrant (oil will start to seaprate). Remove from heat and leave this to cool.
- When sesame mixture is cool to touch (warm is fine), mix in eggs one by one.
- Gently fold in plain flour until just combined.
- Pour batter into a lightly greased and lined square tin.
- Sprinkle black sesame seeds on top. [Don’t omit this step, as the sesame seeds add a nice crunch to the cake!]
- Bake for about 25 mins or until a toothpick comes out clean.
Have a great weekend everyone!