If you love the chewy texture of Hawaiian butter mochi and the deep, toasty flavor of black sesame, these black sesame mochi brownies are going to be your new favorite bake. They combine the soft, bouncy interior of mochi with the rich nuttiness of sesame paste - all in an easy, one-bowl recipe.
This dessert is closely related to butter mochi, a beloved treat in Hawaii made with glutinous rice flour, coconut milk, butter, and eggs. Think of this as a chocolate-free, black sesame–infused twist on butter mochi, baked in brownie form for easy slicing.
My other recipes are also really delicious! Check out the gochujang pasta as well as my ssamjang pasta.
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What is black sesame paste?
Black sesame paste is a thick, creamy paste made from ground toasted black sesame seeds. It has:
- A deep nutty flavor
- Slight bitterness that balances sweetness
- A rich, roasted aroma
- A dark gray to nearly black color
It’s popular in Japanese, Chinese, and Korean desserts and is sometimes called neri goma (Japanese sesame paste). Unlike tahini, which is usually made from white sesame seeds, black sesame paste has a much more intense flavor.
In these mochi brownies, it adds bold nuttiness and a striking dark color.
How to make black sesame paste at home
Making homemade black sesame paste is simple and often more fragrant than store-bought.
You’ll need:
- Black sesame seeds
- A neutral oil (optional)
- A high-speed blender or food processor
Steps:
- Toast black sesame seeds in a dry pan over medium-low heat until fragrant.
- Let them cool completely.
- Blend until the seeds break down and release their natural oils.
- Add a small amount of neutral oil if needed to help it become smooth and creamy.
Store in an airtight container in the fridge for several weeks.
🥣Ingredients
- Eggs – Provide structure and richness.
- Full-fat coconut milk – Adds creaminess and subtle tropical flavor, just like butter mochi.
- Milk – Lightens the texture and balances the coconut milk.
- Black sesame paste – The star ingredient for nutty depth and bold color.
- Glutinous rice flour – Creates that signature chewy, stretchy mochi texture (despite the name, it’s gluten-free).
- Sugar – Sweetens and balances the slight bitterness of sesame.
- Baking powder – Gives a gentle lift so the brownies aren’t too dense.
- Salt – Enhances flavor and rounds out sweetness.
- Melted butter – Adds richness and ties this recipe back to classic butter mochi.
- Black and white sesame seeds – Sprinkle on top for crunch and visual contrast.
See recipe card for quantities.
📖Instructions
Step 1:
Preheat oven to 175°C (350°F). Lightly grease an 8x8-inch (20x20 cm) square pan and line with parchment paper.
In a large bowl, whisk together eggs, coconut milk, milk, and black sesame paste until smooth.
Step 2:
Sift in glutinous rice flour, sugar, baking powder, and salt. Mix until fully combined.
Stir in melted butter until incorporated.
Step 3:
Pour batter into prepared pan and smooth the top.
Sprinkle generously with black and white sesame seeds.
Step 4:
Bake for 60–65 minutes, until the center is fully set.
Cool completely before slicing for the best chewy texture.
Hint: Eat immediately after cooling and slicing for the best texture!
Substitutions and Variations
- Dairy-free: Replace milk with more coconut milk and use melted coconut oil instead of butter.
- Lower sugar: Reduce sugar slightly, but note that sweetness balances sesame bitterness.
- No coconut flavor: Substitute coconut milk with evaporated milk or whole milk for a more neutral taste.
- Different pan size: A 9x9-inch pan will yield slightly thinner brownies and may bake faster.
- Black sesame & chocolate swirl – Add ribbons of melted dark chocolate before baking.
- Matcha swirl – Swirl in lightly sweetened matcha batter for contrast.
- Extra chewy center – Slightly underbake by 2–3 minutes for a softer middle.
- Toasted coconut topping – Sprinkle shredded coconut before baking for added texture.
Equipment
You do need some equipment for this recipe.
- 8x8-inch square baking pan
- Parchment paper
- Large mixing bowl
- Whisk or spatula
- Sifter
- Measuring scale or cups
- Cooling rack
Storage
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days (texture becomes firmer).
Freezer: Freeze slices individually and thaw at room temperature.
Tip: Warm slightly in the microwave for 10–15 seconds to restore softness.
Top Tip
Let the brownies cool completely before slicing. Mochi sets as it cools — cutting too early can make them seem underbaked or gummy. For clean slices, use a lightly oiled knife.
FAQ
Yes! Glutinous rice flour contains no gluten despite its name.
It may be underbaked. The center should be fully set before removing from the oven.
Absolutely. I like eating it fresh so it has the crisp edges, but after a resting it has a softer tender texture.
No. Black sesame has a nutty, roasted flavor that’s more similar to peanut butter or tahini than chocolate.
Black Sesame Mochi Brownies
These black sesame mochi brownies combines the soft, bouncy interior of mochi with the rich nuttiness of sesame paste. This is an easy one-bowl recipe!
Ingredients
- 2 large eggs
- 200g full-fat coconut milk
- 180g milk
- 65g black sesame paste
- 225g glutinous rice flour
- 150g sugar
- 4g baking powder
- 1.5g salt
- 55g melted butter
- black and white sesame seeds to sprinkle on top
Instructions
- Preheat the oven to 175C(350F). Lightly grease a 8x8”(20x20cm) square baking pan and line with parchment paper.
- In a large bowl, mix together eggs, coconut milk, milk, and black sesame paste.
- Sift in the glutinous rice flour, sugar, baking powder and salt. Mix until well combined. Add melted butter and mix again.
- Pour the batter into the pan. Sprinkle top with black and white sesame seeds. Bake for 60-65 minutes. The center should be fully set.
- Allow to cool completely before slicing and enjoy immediately.
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