These black sesame matcha brownies are rich, nutty, and earthy. We wanted a fun twist on a classic dessert, and this recipe delivers! Think soft, chewy blondies meet the creamy sweetness of matcha, with a deep, toasty flavor of black sesame. They’re the kind of treat that feels both grown-up and still somehow nostalgic. Give them a try, we think you’ll love them!
What is black sesame?
Black sesame seeds are just like the white seeds you likely already know, but they’re unhulled, which means they still have their outer shell. That outer layer is where much of their flavor resides, giving black sesame a deeper, toastier, slightly smoky taste. When ground into a paste (often called black tahini), they become rich, creamy, and sweet.
You can usually find black sesame paste at Asian grocery stores, Japanese or Korean markets, online (look for 100% sesame paste, no added sugar), or make your own by blending toasted black sesame seeds with a touch of oil.
Black sesame paste has become much more common in the U.S. over the past few years, and for good reason! It’s often used in ice cream, pastries, and other desserts.
Why black sesame + matcha work so well
Matcha has a rich umami flavor that can be both slightly sweet and just a little bitter. Black sesame complements that well with its roasted depth. The sweetness of the white chocolate rounds everything out, giving you a soft, layered flavor that’s earthy, nutty, and sweet.
Ingredients:
1 stick unsalted butter
4 oz white chocolate
2 tbsp matcha powder
3 eggs, room temp
¾ cup granulated sugar
¼ cup brown sugar, packed
½ tsp salt
1 cup all-purpose flour, sifted
Black sesame paste, as needed
Directions:
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Preheat oven to 350°F.
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In a small saucepan or microwave-safe bowl, melt butter and white chocolate until smooth. Remove from heat and whisk in matcha until fully combined.
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In a separate bowl, beat eggs, granulated sugar, brown sugar, and salt until pale, slightly thickened, and glossy.
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Pour the matcha mixture into the egg mixture and stir gently to combine.
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Fold in the sifted flour just until combined- don’t overmix.
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Pipe or spoon black sesame paste across the top, then use a toothpick to swirl it into loose ribbons.
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Back at 350°F for about 30 minutes, or until the center is just set.
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Cool completely before slicing.
Enjoy!
Tips and Tricks
- Use a good-quality culinary-grade matcha. Check out our Organic Chef’s Choice Matcha here.
- Room temperature eggs make for softer, chewier brownies. If needed, run eggs under warm water to warm them up before using.
- For a cleaner swirl, thin the black sesame paste with a teaspoon of neutral oil if it’s too thick to drizzle.
- Don’t overbake! Look for edges to be just set and the center slightly soft. They’ll firm up as they cool.
Bottom Line
These brownies are delicious and gorgeous, everything you want in a dessert! Matcha adds a brightness, while black sesame adds a nice nutty depth. They’re perfect for your next dinner party or afternoon tea with friends.
If you loved this, check out our other recipes!
Miso salted caramel hojicha latte
Matcha chocolate yogurt clusters
Peaches and matcha mango cream smoothie
