>> Wednesday, April 20, 2011
Obsession: Black sesame.
Confession #1: Not a big fan of chocolate (except dark bitter ones).
Confession #2: Craves comfort food on cooler days. Please come back soon summer.
Confession #3: Get emotional when watching home renovation T.V shows as if I'm the owners of the house. I'm just kidding...hmmm really.
Conclusion: Black sesame brownie seems like a pretty swell idea.
Here is why I like black sesame...
- Keeps my hair black and shiny (although I may be too young to be graying)
- Are full of healthy goodness - calcium and magnesium amongst others.
- Will likely to never go out of fashion (little black dress, black cats, black Fridays)
- Tastes good...have you tried black sesame ice-cream?
And...how about black sesame paste?
You can get these thick puree of roasted black sesame seed in a jar from good Asian/Japanese stores (I bought mine on my last trip to Japan - it seems smoother). I usually use it as a spread on my toast in the morning when I need a break from peanut butter.
Check out the comparisons...are you a crunchy or smooth type of person?
Anyways, this brownie is moist, slightly buttery and dense (but more cake-y than fudge-y). The sesame flavour is incredibly strong and having a slice or two is likely to make you fall in love with black sesame (if you don't already). Instead of salt in most chocolate brownie recipes to heighten the flavour, this recipe calls for soy sauce instead. Surprise much? This is definitely a very much Asian inspired type of brownie :)
You're of course welcome to use your favourite brownie recipe too but just substitute the chocolate for the sesame paste!
Black Sesame Brownies
Inspired from an old Japanese cookbook
Makes a square tin (or loaf tin)
- 80g unsalted butter (room temperature)
- 40g sugar (I used 25g - check whether your sesame paste is already sweetened or not)
- 2 egg yolks
- 40g black sesame paste
- 1/4 tsp soy sauce
- 1 egg white
- 10g caster sugar
- 50g flour (All purpose)
- 1/4 tsp baking powder
- 1 tbsp black sesame (to sprinkle on top)
1. In a bowl, cream the butter with an electric mixer on low, until it lightens in colour and texture then add the sugar (40g) and carefully combine.
2. Add in the yolk one by one, making sure to fully blend into the mixture before each addition.
3. Add the black sesame paste and soy sauce into the mixture.
4. In a clean bowl, beat the egg white with the remaining sugar (10g) with a hand mixer until the egg white is fluffy and does not fall when you tip the bowl upside down.
5. Combine and sift the flour with the baking powder. Add half the meringue/whipped egg white into the black sesame mixture as well as half the flour mixture. Use a rubber spatula to fold and combine.
6. Further beat the meringue until stiff and finer in texture, then add into the black sesame mixture along with the remaining flour and baking powder. Fold and combine.
7. Add the mixture into a brownie tin, and sprinkle the black sesame seeds on the batter. Bake for 15 minutes at 150C.
8. After it cools down a bit, slice and serve!
Somehow I failed to notice that my previous post was the 100th (HUNDREDTH!) post - which makes this the 101th post!
Yay! Glad I started this blog and glad that it's still here!
Thanks for coming to visit...definitely wouldn't have been the same without you! So thanks again - wish I could share this brownie with you too :D