Chinese · Dessert
Black Sesame Fudge Bars
A dense, fudgy brownie bar built around toasted black sesame seeds and tahini, cut with dark chocolate for a bittersweet, nutty finish that's distinctly Chinese-pantry in character rather than classically American.
$1
15 minsPrep
19 minsCook
49 minsTotal
EasyLevel
Nutrition per serving
335Calories
5.7gProtein
23.9gFat
27.2gCarbs
14.8gSugar
3.5gFiber
311mgSodium
71mgChol
11.4gSat Fat
190mgPotassium
104mgCalcium
3.2mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Line a 10x10cm (4x4 inch) baking tin with parchment paper, leaving overhang on two sides.
2
Preheat oven to 170°C (340°F).
3
Melt the butter and dark chocolate together in a double boiler or microwave in short bursts, stirring until smooth, then let cool slightly.
4
Whisk the sugar into the beaten egg until pale and slightly thickened, about 1 minute.
5
Stir the melted chocolate-butter mixture and tahini into the egg mixture until fully combined.
6
Fold in the toasted black sesame seeds, then sift the flour, cocoa powder and salt over the top and fold gently just until no dry streaks remain - do not overmix.
7
Pour the batter into the prepared tin and smooth the top with a spatula.
8
Bake for 18-20 minutes, until the edges look set but the centre still looks slightly underdone - a toothpick should come out with a few moist crumbs.
9
Cool in the tin for 15 minutes, then lift out using the parchment overhang and cool completely on a rack before slicing.
10
Scatter the reserved black sesame seeds over the top, press lightly to adhere, then cut into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g melted butter
- 0.8 oz22g melted chocolate dark 70
- 0.8 oz24g sugar white
- 1/21/2 eggs, beaten (22g)
- 0.5 oz14g tahini
- 0.3 oz8g toasted, black sesame seeds
- 0.6 oz16g sifted all purpose flour
- 0.1 oz4g sifted cocoa powder
- 0 oz1g salt
- 0.1 oz3g toasted, black, for topping sesame seeds
