# Components:
→ Brownie Base
01 - 6 oz unsalted butter
02 - 1 cup granulated sugar
03 - 1/2 cup packed light brown sugar
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
06 - 3/4 cup all-purpose flour
07 - 1/2 cup unsweetened cocoa powder
08 - 1/2 teaspoon fine sea salt
09 - 3.5 oz dark chocolate, chopped
→ Black Sesame Swirl
10 - 1/4 cup black sesame paste, unsweetened
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon hot water
# Method:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a saucepan, melt butter over low heat. Remove from heat and stir in granulated sugar and light brown sugar until fully dissolved. Allow mixture to cool for 2 minutes.
03 - Whisk in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix thoroughly.
04 - Sift together flour, cocoa powder, and salt. Fold into wet mixture using a spatula until just combined, taking care not to overmix.
05 - Stir in chopped dark chocolate until evenly distributed throughout batter.
06 - Pour brownie batter into prepared pan and smooth the top surface with a spatula.
07 - In a small bowl, whisk together black sesame paste, sugar, and hot water until completely smooth.
08 - Dollop spoonfuls of black sesame mixture across brownie surface. Using a knife or skewer, gently swirl through batter in a decorative pattern.
09 - Bake for 28 to 32 minutes until edges are set but center remains fudgy. A toothpick inserted in center should emerge with moist crumbs.
10 - Allow brownies to cool completely in pan. Lift out using parchment overhang and slice into 16 equal squares.
