Black Sesame Brownies with Peanut Butter

Fudgy gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame. Made with gluten-free flour.

Prep Time25

Cook Time25

Total Time50

Course: Dessert

Cuisine: British

Servings: brownies

Calories: 539kcal

Author: Georgina Hartley

Ingredients

130 g black sesame seeds + 2 teaspoons for scattering
90 g light honey
100 g smooth peanut butter
300 g dark chocolate
150 g unsalted butter room temperature
120 g caster sugar
120 g light brown soft sugar
4 eggs medium
2 teaspoons vanilla extract
175 g homemade gluten-free flour blend FTL Blend
25 g cocoa powder
½ teaspoon sea salt
30 g salted peanuts roughly chopped

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F and line and grease a 20cm square cake tin.
Pour the sesame seeds into a food processor and whizz for 5-10 minutes until the seeds are broken down and are beginning to release their oils. Then add the honey and continue to process until smooth. Set aside.
Heat the peanut butter until melted and pour into a piping bag. Set to one side.
Melt the chocolate slowly in a bain marie then also set aside.
Meanwhile beat the butter and sugars together until light and fluffy.
Add the eggs one at a time, mixing in well. Then add the vanilla extract.
Pour in the melted chocolate and the black sesame paste and mix well.
In a separate bowl sift together the flour with the cocoa powder then fold into the rest of the batter.
Pour half of the brownie batter into the cake tin.
Then pipe the molten peanut butter in zig zag lines on top of the batter. Using a wooden skewer, draw continual circles through the peanut butter lines to create a swirl pattern.
Pour the rest of the brownie batter over, smooth the surface, then pipe and swirl the rest of the molten peanut butter in the same way.
Scatter the salted peanuts and remaining black sesame seeds over the top.
Bake for 25 minutes in the centre of the oven.
Remove from the oven and leave to cool in the tin.
Once cool cut into 12 squares.

Notes

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Flour. You can use my homemade gluten-free flour (see below) or regular wheat flour.

Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting for another gluten-free flour. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.

Store: You can store the brownies in an airtight container (but preferably tin rather than plastic as it plastic will keep them too moist). Then store in a cool dark place.

Freeze: You can freeze successfully for up to 2 months. First wrap it tightly in plastic wrap and double wrap in aluminium foil. Then either place in a resealable freezer bag or airtight container. Don’t forget to label including the date. To enjoy, thaw at room temperature before unwrapping and serving.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 brownie.

Nutrition