difficulty Moderate
equipment
  • electric mixer
  • bowl
  • sieve
  • rubber spatula
  • brownie tin
  • oven
author Viv
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
80 g   80 g unsalted butter (room temperature)  
  1. in a bowl, cream the butter with an electric mixer on low, until it lightens in colour and texture then add the sugar (25g) and carefully combine.
40 g   40 g sugar (check whether your sesame paste is already sweetened or not)  
  2 whole 2 whole egg yolks  
  1. add in the yolk one by one, making sure to fully blend into the mixture before each addition.
  2. add the black sesame paste and soy sauce into the mixture.
40 g   40 g black sesame paste  
  1/4 tsp 1/4 tsp soy sauce  
  1 whole 1 whole egg white  
  1. 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.
10 g   10 g caster sugar  
50 g   50 g flour (all purpose)  
  1. combine and sift the flour with the baking powder.
  2. 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.
  3. 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.
  1/4 tsp 1/4 tsp baking powder  
  1 tbsp 1 tbsp black sesame (to sprinkle on top)  
  1. add the mixture into a brownie tin, and sprinkle the black sesame seeds on the batter. bake for 15 minutes at 150c.
  2. after it cools down a bit, slice and serve!