Black Sesame Bars

Ingredients

• ¼ cup (40 g) black sesame seeds
• 1 cup (200 g) granulated sugar, divided
• 1 cup (136 g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 large eggs, at room temperature
• 1 large egg white, at room temperature
• ¼ cup (65 g) black sesame paste
• ¼ to ½ teaspoon Asian roasted sesame oil
• ½ cup (120 ml) neutral oil
• ¾ cup (128 g) mini semisweet chocolate chips, divided
• Cocoa crumbs or extra black sesame seeds, for topping (optional)

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper, leaving an overhang on two sides.
2. Combine the black sesame seeds with 2 tablespoons of the sugar in a food processor or spice grinder. Pulse until finely ground and floury, stopping before the mixture turns into a paste.
3. Whisk the ground sesame mixture, all-purpose flour, baking powder, and salt together in a medium bowl.
4. In a large bowl, whisk the eggs, egg white, and remaining sugar vigorously for 2 to 3 minutes, until pale, foamy, and slightly thickened.
5. Whisk in the black sesame paste and roasted sesame oil until smooth, then gradually whisk in the neutral oil until the mixture is glossy and even.
6. Fold in the dry ingredients with a flexible spatula just until no flour streaks remain. Fold in ½ cup of the mini chocolate chips.
7. Scrape the batter into the prepared pan, spread it evenly into the corners, and smooth the top.
8. Bake for 28 to 34 minutes, until the center is set and a tester inserted near the middle comes out with a few moist crumbs. Do not overbake.
9. For the optional quick icing, scatter the remaining ¼ cup chocolate chips over the hot cake. Wait 2 to 3 minutes, then spread the melted chocolate into a thin glossy layer and sprinkle with cocoa crumbs or sesame seeds.
10. Cool in the pan for 15 minutes, then lift the cake out using the parchment. Cool completely before cutting into 9 bars.