Kiawe Bean Brownie, Sesame Gelato Recipe

1. Prepare oven and pan

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving an overhang for easy removal; lightly butter or spray the parchment.

2. Blend the beans

Place the drained and rinsed beans in a food processor or high-speed blender. Add the granulated sugar, brown sugar, eggs, melted butter, warm espresso (if using), and vanilla extract. Process until completely smooth, scraping sides as needed, about 1–2 minutes. The mixture should be creamy with no visible bean bits.

3. Add dry ingredients

Sift the cocoa powder over the bean purée and add the flour and sea salt. Pulse or mix until combined and uniform in color. Do not overmix—stop as soon as there are no streaks.

4. Fold in chocolate

Transfer the batter to a bowl and fold in the dark chocolate chips or chopped chocolate so they’re evenly distributed.

5. Bake

Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (avoid baking until fully dry).

6. Cool and finish

Cool the brownies in the pan on a rack for at least 30 minutes. Use the parchment overhang to lift the slab out; cool completely on a rack before slicing. Sprinkle a very small pinch of smoked kiawe/mesquite salt over the cut brownies just before serving to echo the kiawe flavor.

7. Warm milk and cream

In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat.

8. Whisk yolks and sugar

In a heatproof bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened, about 1–2 minutes.

9. Temper eggs

Slowly pour about 1/3 of the hot milk/cream into the yolk mixture while whisking constantly to temper. Continue adding another 1/3 slowly, then pour the yolk mixture back into the saucepan with the remaining milk/cream, whisking to combine.

10. Cook custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon and reaches about 170–175°F (77–80°C). Do not let it boil.

11. Finish custard with sesame

Remove the saucepan from heat. Whisk in the black sesame paste (or tahini), vanilla extract, and salt until completely incorporated and the custard is uniform in color. If the sesame paste is very thick, whisk vigorously or use an immersion blender for a smooth texture.

12. Strain and chill

For the smoothest gelato, pass the custard through a fine-mesh sieve into a clean bowl to remove any stray bits. Chill the mixture in an ice bath briefly, then cover and refrigerate until thoroughly cold, at least 4 hours or overnight.

13. Churn

Freeze the chilled custard in an ice cream maker according to manufacturer’s instructions until it reaches a soft-gelato consistency (usually 20–30 minutes).

14. Harden

Transfer the gelato to a shallow airtight container and smooth the top. Press a piece of plastic wrap directly on the surface and freeze for at least 2 hours to firm to scoopable texture.

15. Slice brownies into 9 or 12 squares depending on desired serving size. Place one warm (or room-temperature) brownie on each plate.

16. Scoop about 1/3 to 1/2 cup of sesame gelato and place it beside or on top of each brownie. Sprinkle a light pinch of toasted sesame seeds over the gelato and add an herb sprig if using. If you used smoked salt on the brownies, taste before adding more. Serve immediately.