7 oz. chocolate - Black Pearl chips/bar
1 stick unsalted butter
1/2 tsp. roasted sesame oil (optional)
3 Tbs. cocoa powder
3 large eggs
1 1/4 c. sugar
1 tbs. vanilla extract
1 tsp. salt
1 tbs. fresh ginger (pealed/chopped)
1 tbs. additional fresh ginger (optional)
3/4 c. mini marshmallows (optional)
1 c. all purpose flour
1/2 tsp. wasabe paste/powder (optional)
1. Preheat oven to 350 degrees. Butter 8 inch square baking pan, line with 2 pieces of aluminum foil perpendicular to each other to enable you to lift the brownies out of the pan with ease after they have been baked.
2. Place chocolate and butter (and sesame oil if using) in a medium sized, non-reactive bowl and set over simmering water. Stir occasionally until melted and whisk in cocoa powder until smooth, set aside.
3. In a mixing bowl, briefly whisk together eggs, sugar, vanilla and salt, about 30 seconds. Add warm chocolate mixture, ginger and marshmallows and then mix in flour just until combined. Be careful not to over mix. Pour batter into prepared pan and bake for 35 minutes. When finished let brownies cool for at least 30 minutes before removing from pan.
4. Cut into 1 inch squares and share (if you can handle such small pieces). Brownies can be wrapped in plastic and refrigerated up to 5 days, or left out and eaten over 3 days.