Japanese Black Sesame Brownies

Preheat the oven to 350°F (175°C). Line an 8x8-inch (approx. 20x20 cm) baking pan with parchment paper.

Toast the black sesame seeds in a dry skillet for 2-3 minutes, then let them cool completely and grind them in a coffee grinder or blender into a fine crumb.

Melt the chocolate with the butter using a double boiler or in short bursts in the microwave. Stir until smooth and let cool slightly.

In a separate bowl, whisk the eggs with the sugar until light and fluffy. Pour in the melted chocolate, add the vanilla extract, and mix thoroughly.

Sift together the flour, cocoa powder, and salt. Add them to the chocolate mixture along with the ground sesame seeds. Gently fold until a thick, smooth batter forms.

Transfer the batter to the prepared pan, smooth the surface, and bake for 22-27 minutes. The center should remain slightly fudgy.