Black Sesame Brownie Fudge

Black sesame paste showed up in my kitchen on a Tuesday afternoon when my neighbor mentioned she'd been experimenting with it in desserts. I was skeptical at first—earthy sesame in brownies sounded like a cooking show disaster waiting to happen. But when I swirled that dark, nutty paste through rich chocolate batter and pulled the pan from the oven, the aroma was undeniably sophisticated, nothing like the one-note chocolate brownie I'd made a hundred times before. That first bite, with its fudgy center and subtle sesame earthiness, became the kind of dessert that makes people pause mid-conversation to ask what they're tasting.

I brought these to a potluck last month where everyone was expecting the usual suspects, and watching my coworker's face when she realized what the mysterious swirl was—that moment made the extra step of preparing the sesame mixture completely worth it. She asked for the recipe before even finishing her first square, which is always the real test of whether a dessert has staying power.

Ingredients

• Unsalted butter (170 g): Using unsalted lets you control the salt level and gives you that pure, creamy base that chocolate needs to shine.
• Granulated sugar (200 g) and light brown sugar (100 g): The combination creates layers of flavor—granulated for brightness, brown sugar for moisture and subtle molasses notes that round out the chocolate.
• Large eggs (2): Room temperature eggs blend more smoothly into the batter, creating a silkier crumb than cold ones.
• Pure vanilla extract (1 tsp): Don't skimp here; real vanilla actually enhances chocolate flavor rather than competing with it.
• All-purpose flour (90 g) and unsweetened cocoa powder (45 g): Sift these together to avoid lumps and ensure the cocoa powder distributes evenly, which is the difference between a smooth brownie and a gritty one.
• Fine sea salt (1/2 tsp): Salt is your secret amplifier for chocolate flavor, making everything taste more like itself.
• Dark chocolate, chopped (100 g): Chopping it by hand rather than using chips means bigger, more luxurious chocolate chunks in every bite.
• Black sesame paste (60 g): Make sure it's unsweetened and tahini-style so it swirls properly; sweetened versions can be grainy.
• Granulated sugar for sesame mixture (25 g) and hot water (1 tbsp): This combination loosens the paste just enough to create elegant swirls without making it soupy.

Instructions

Prepare your canvas:

Preheat the oven to 175°C (350°F) and line your 20x20 cm pan with parchment paper, letting it hang over the edges—this is your built-in handle for lifting the whole brownie out later. This step saves you from the frustration of trying to saw through brownies still stuck to the pan.

Melt and sweeten:

Melt the butter over low heat in a saucepan, then remove from heat and stir in both sugars until they're completely dissolved and the mixture feels smooth between your fingers. Let it cool for a minute or two so the eggs won't scramble when you add them.

Build your base:

Whisk in the eggs one at a time, making sure each one is fully incorporated before adding the next, then add the vanilla extract. You'll notice the mixture becomes lighter and slightly frothy, which is exactly what you want.

Fold in the dry ingredients:

Sift the flour, cocoa powder, and salt directly over the wet mixture, then fold gently with a spatula until just combined—overmixing develops gluten and makes brownies tough instead of fudgy. Stir in the chopped dark chocolate until it's evenly distributed.

Pour and prepare for swirl:

Pour the brownie batter into your prepared pan and smooth the top with your spatula, leaving it level and ready for the black sesame magic. This even base is important so the swirl lines look intentional and beautiful.

Create the sesame mixture:

In a small bowl, whisk together the black sesame paste, sugar, and hot water until you have a smooth, pourable consistency—it should be thick enough to hold its shape but fluid enough to swirl. If it's too thick, add a tiny bit more hot water, a teaspoon at a time.

Marble with intention:

Dollop spoonfuls of the black sesame mixture across the brownie batter in a loose pattern, then take a knife or skewer and gently drag it through the mixture, creating swoops and waves. Don't overwork it; those imperfect lines are what make it look artisanal and homemade.

Bake to fudgy perfection:

Bake for 28–32 minutes, watching for the edges to set while the very center still jiggles slightly when you gently shake the pan. A toothpick inserted in the middle should pull out with moist crumbs clinging to it, not batter and not completely clean.

Cool with patience:

Let the brownies cool completely in the pan at room temperature—this is crucial because they continue cooking slightly and set up properly. Once cooled, lift the entire brownie out using the parchment overhang and slice into 16 squares with a sharp knife (wiping the blade between cuts keeps the edges clean).

Save

There's something unexpectedly comforting about the moment when you realize a flavor combination that seemed risky actually works, and not just works but becomes something people request by name. These brownies have become that for me—the dish that transforms from experimental into reliable favorite.

The Black Sesame Secret

Black sesame paste deserves respect in the dessert world, and I learned this the hard way after accidentally grabbing the sweetened version at the market. The unsweetened version has this deep, almost mineral-like earthiness that plays beautifully against chocolate's richness without adding competing sweetness. The swirl technique matters too—if you drag the knife too aggressively, you end up with muddy brown instead of elegant veined marble.

Storage and Serving Wisdom

These brownies actually improve after sitting in an airtight container for a day, the flavors merging and mellowing into something even more cohesive. They'll keep for up to five days at room temperature, though they rarely last that long in my house. Serve them slightly cooled with vanilla ice cream for contrast, or at room temperature with a strong cup of coffee—the bitterness of good coffee highlights all those earthy sesame notes.

Making Them Your Own

Once you understand how this recipe works, you can start playing with it in ways that feel natural to your own kitchen. The black sesame paste is the star here, so respect it, but everything else is fair game for experimentation. I've tried adding a tiny pinch of cayenne pepper to enhance the chocolate, and a friend swears by a drizzle of toasted sesame oil brushed over the still-warm brownies.

• Sprinkle toasted sesame seeds on top of the batter before baking for extra nuttiness and a subtle crunch.
• Substitute almond or peanut butter if you can't find black sesame, though the flavor will be warmer and less earthy.
• For a dressed-up version, dust the cooled brownies with powdered sugar or serve with a dollop of whipped cream infused with a hint of sesame oil.

Save

Black sesame brownies are proof that the best recipes often come from happy accidents and willingness to trust an unlikely combination. Once you make them, they become part of your rotation forever.

Recipe Questions & Answers

→ What type of black sesame paste is used?

Unsweetened tahini-style black sesame paste gives a nutty, earthy flavor without added sugar, complementing the chocolate nicely.

→ Can I substitute black sesame paste?

Almond butter is a great alternative for a different nutty tone and similar texture in the swirl.

→ How do I achieve the marbled effect?

Drop spoonfuls of the black sesame mixture atop the batter and gently swirl with a knife or skewer for a beautiful pattern.

→ What texture should the brownie have when baked?

The edges should be set while the center remains slightly fudgy, ensuring a moist crumb when tested with a toothpick.

→ Are there any common allergens to note?

This dessert contains eggs, dairy, gluten, and sesame, so check ingredient labels carefully if allergies are a concern.