If you're looking for a unique twist on brownies that aren’t too sweet and don’t actually contain any chocolate, you’ve come to the right place! These Black Sesame Matcha Brownies (or should we call them Greenies?) have a rich, nutty flavor from black sesame paste and a deep earthiness from matcha. They’re soft, slightly chewy, and perfect for matcha lovers who prefer a more balanced dessert.
My other recipes are also really delicious! Check out the matcha cheesecake tart as well as my black sesame brownies.
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What is Black Sesame Paste?
Black sesame paste is made from roasted black sesame seeds that are ground into a thick, slightly oily, and deeply nutty paste. It’s commonly used in Asian desserts, adding a rich, earthy, and slightly bitter flavor that pairs exceptionally well with matcha. In this recipe, it brings an extra depth of flavor and a beautiful contrast to the green matcha base. It is sometimes referred to as black tahini.
I buy mine from the Asian supermarket.
How to make your own Black Sesame Paste
Black sesame paste is very simple to make at home. Here is how to do it:
- Weigh out your black sesame seeds. This recipe will require roughly 50 grams.
- In a large shallow pan, toast black sesame until fragrant (around 5 min). This will bring out and intensify the flavors. Allow to cool completely.
- Add cooled black sesame to a food processor or a blender. Blend until very smooth. The sesame will release oils and the mixture will slowly come together. If it stays lumpy, try drizzling in a bit of sesame oil.
🍵What is Matcha?
Matcha is a Japanese finely ground green tea powder. I'll be honest, it's expensive! However, when it comes to baking, don't get too caught up in quality. I use the cheapest culinary grade matcha that I can get my hands on. Feel free to add more or less depending on your preference. There are different types of matcha:
1. Ceremonial-Grade Matcha
Purpose: Best for traditional tea preparation and drinking on its own.
Flavor: Smooth, umami-rich, with minimal bitterness.
Color: Vibrant, bright green.
Texture: Silky and fine, dissolves well in water.
Uses: Drinking as a hot or iced tea, whisked with water.
Features: Made from the youngest, tenderest tea leaves, often handpicked and stone-ground.
2. Culinary-Grade Matcha
Purpose: Designed for cooking and baking.
Flavor: Stronger and slightly more astringent than ceremonial-grade.
Color: Slightly darker green with less vibrancy.
Texture: Fine but less delicate than ceremonial-grade.
Uses: Incorporating into lattes, smoothies, desserts (like your matcha cheesecake tart), and savory dishes.
Features: A more affordable option made from slightly older tea leaves.
3. Premium-Grade Matcha
Purpose: A versatile middle ground between ceremonial and culinary-grade matcha.
Uses: Drinking (especially in lattes) or high-quality recipes that highlight matcha.
Flavor: Balanced with a hint of sweetness and some bitterness.
Color: Bright green, though not as vivid as ceremonial-grade.
Texture: Fine, dissolves well, suitable for both drinking and cooking.
🥣Ingredients
- All-purpose flour – The base ingredient for structure
- Baking powder – Helps the batter rise
- A pinch of salt – Enhances flavor balance
- Matcha powder – Adds earthy, green tea flavor
- Butter, melted – Provides richness and moisture
- Light brown sugar – Adds sweetness and slight caramel notes. Also makes the brownies chewy
- Granulated sugar – Contributes sweetness and structure
- Eggs – Binds ingredients and adds moisture
- Black sesame paste – Brings a nutty, roasted depth
- Powdered sugar – Used to thicken the black sesame paste
See recipe card for quantities.
📖Instructions
Step 1:
Preheat the oven to 355F/180C and prepare a 8x8 inch square pan with parchment paper. In a large bowl, sift together flour, baking powder, salt, and matcha powder. Set aside.
Step 2:
In a separate bowl, whisk together melted butter, light brown sugar, and granulated sugar. Crack in the eggs and whisk until the mixture is pale and lighter in color, around 3 minutes. Fold in the dry ingredients until there are no more traces of flour.
Step 3:
Pour the batter into the prepared pan. In a small bowl, mix together black sesame paste and powdered sugar. Transfer to a piping bag and snip off a small hole at the tip.
Step 4:
Pipe lines of black sesame paste in one direction. Then using a needle tool, skewer, or toothpick, drag perpendicularly in alternating directions to get a feathering effect. Bake for 33-35 minutes or until the edges are golden and an inserted toothpick comes out nearly clean. Allow to cool completely before slicing.
Hint: Be careful with black sesame paste, it is very dark and can stain your clothes!
Substitutions and Variations
- No Black Sesame Paste? Swap it for tahini, peanut butter, or almond butter for a slightly different nutty profile.
- Want it Sweeter? Fold in chopped white chocolate into the batter.
- Dairy-Free? Use a plant-based butter alternative.
- Egg-Free? Try substituting each egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoon water per egg) or an egg replacer.
- Extra Texture? Fold in white chocolate chips or chopped nuts.
Equipment
You do need some equipment for this recipe. Here is everything you need.
- 8x8 inch square baking pan
- Parchment paper
- Large mixing bowls
- Whisk
- Spatula
- Sifter
- Piping bag (or a ziplock bag with the tip snipped off)
- Needle tool/skewer/toothpick for swirling
Storage
Room Temperature: Store in an airtight container for up to 3 days.
Fridge: Keeps for up to a week in an airtight container.
Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before eating.
Top Tip
For the best texture and flavor, let the brownies cool completely before slicing. This helps them set properly and makes cutting cleaner. If you love a fudgier texture, slightly underbake them and let them firm up in the fridge.
It is crucial to whip the eggs, sugar, and butter until it is very light in color. This will give you a beautiful shiny crust on top.
FAQ
Yes! You can swap out the light brown sugar for dark brown sugar, coconut sugar or maple sugar, but it may slightly change the texture.
These are matcha-based brownies, so they don’t contain cocoa. Think of them as a cousin to blondies, just with matcha! Also I find that white chocolate based blondies are too sweet!
Insert a toothpick—if it comes out with a few moist crumbs (but not wet batter), they’re good to go!
Black Sesame Matcha Brownies
These Black Sesame Matcha Brownies (or should we call them Greenies?) have a rich, nutty flavor from black sesame paste and a deep earthiness from matcha.
Ingredients
- 275g all purpose flour
- 1.5 teaspoon baking powder
- a pinch of salt
- 1.5 tablespoon matcha powder(15g)
- 170g butter, melted
- 190g light brown sugar
- 145g granulated sugar
- 3 eggs
- 50g black sesame paste
- 10g powdered sugar
Instructions
- Preheat the oven to 355F/180C and prepare a 8x8 inch square pan with parchment paper. In a large bowl, sift together flour, baking powder, salt, and matcha powder. Set aside.
- In a separate bowl, whisk together melted butter, light brown sugar, and granulated sugar. Crack in the eggs and whisk until the mixture is pale and lighter in color, around 3 minutes. Fold in the dry ingredients until there are no more traces of flour.
- Pour the batter into the prepared pan. In a small bowl, mix together black sesame paste and powdered sugar. Transfer to a piping bag and snip off a small hole at the tip.
- Pipe lines of black sesame paste in one direction. Then using a needle tool, skewer, or toothpick, drag perpendicularly in alternating directions to get a feathering effect. Bake for 33-35 minutes or until the edges are golden and an inserted toothpick comes out nearly clean. Allow to cool completely before slicing.
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