# What you’ll need:
→ 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 tsp pure vanilla extract
06 - 3/4 cup all-purpose flour
07 - 1/2 cup unsweetened cocoa powder
08 - 1/2 tsp fine sea salt
09 - 3.5 oz dark chocolate, chopped
→ Black Sesame Swirl
10 - 1/4 cup black sesame paste, unsweetened
11 - 2 tbsp granulated sugar
12 - 1 tbsp hot water
# Steps:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang 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 completely dissolved. Allow mixture to cool slightly.
03 - Whisk in eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with vanilla extract.
04 - Sift together all-purpose flour, cocoa powder, and sea salt. Fold dry mixture into wet ingredients until just combined, being careful not to overmix.
05 - Stir chopped dark chocolate into the batter until evenly distributed.
06 - Pour brownie batter into prepared baking pan and smooth the surface with a spatula.
07 - In a small bowl, combine black sesame paste, granulated sugar, and hot water. Stir until smooth and pourable consistency is achieved.
08 - Dollop spoonfuls of black sesame mixture over brownie batter. Using a knife or skewer, gently swirl through the batter in a figure-eight pattern to create marbled effect.
09 - Bake for 28-32 minutes until edges are set but center remains slightly fudgy. A toothpick inserted in center should come out with moist crumbs, not wet batter.
10 - Allow brownies to cool completely in pan. Lift out using parchment paper overhang and slice into 16 equal squares using a sharp knife.
