I came up with the idea of baking sesame and wasabi brownies after eating Vosges Black Pearl flavor chocolate, which has ginger, wasabi, and black sesame inside. Although I used 3 tbsp of wasabi powder, these brownies did not turn out spicy at all! Otherwise, they were nutty, chocolatey, and fudgy. I think that next time I make these, I’ll try using wasabi paste instead of powder.
Adapted from Karen DeMasco’s “The Craft of Baking”
- 12 tbsp unsalted butter
- 3 ounces unsweetened chocolate, roughly chopped
- 3 large eggs, at room temp
- 1 1/2 cups sugar
- 3/4 tsp pure vanilla extract
- 1 cup all-purpose flour
- 3 tbsp wasabi powder
- 1 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1/4 cup toasted sesame seeds
1. Preheat oven 375ºF. Grease a square baking dish.
2. Mix butter and unsweetened chocolate in a heatproof bowl. Set bowl over a saucepan with 2-inches of simmering water. Stir frequently until melted. Turn off heat, but keep mixture warm by leaving bowl in saucepan.
3. In a large bowl, whisk together eggs, sugar, and vanilla. In another bowl, sift flour, wasabi powder, and salt together. Pour warm chocolate into egg mixture and mix together. Pour flour mixture into wet ingredients and stir together until combined. Fold in chocolate chips and sesame seeds.
4. Pour into baking dish. Bake for about 20 minutes, or until toothpick comes out clean.