Preheat your oven to 175°C (350°F) and line your square pan with parchment paper, leaving some overhang for easy removal.
Chop the dark chocolate into small pieces and melt it together with the butter in a heatproof bowl set over a pot of simmering water, stirring until smooth and glossy.
In a large bowl, whisk the eggs, sugar, and salt until the mixture is pale, slightly fluffy, and fragrant about 2-3 minutes.
Gently fold the melted chocolate mixture into the egg mixture, combining until smooth and uniform.
Sprinkle the black sesame seeds into the batter and fold them in carefully to distribute evenly.
Pour the batter into your prepared pan, smoothing the top with a spatula for an even surface.
Bake for 25 to 30 minutes, until the edges are set and a crack forms on top, but the center remains slightly gooey.
Remove the brownies from the oven and let them cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
Once cooled, lift the brownies out of the pan using the parchment overhang and cut into squares.
For a spooky touch, lightly dust the top with activated charcoal powder, creating an eerie black surface.
Finish with a drizzle of dark caramel or a smear of black berry jam, if desired, for extra flavor and visual impact.
Enjoy these decadent, smoky Halloween brownies — their dark, fudgy texture and striking appearance will make them a seasonal hit!
