Black Sesame Brownie Fudge (Printable)

Fudgy brownies blended with black sesame paste create a rich chocolate dessert with an earthy twist.

# What You'll Need:

→ Brownie Base

01 - 6 oz unsalted butter
02 - 1 cup granulated sugar
03 - 1/2 cup packed light brown sugar
04 - 2 large eggs
05 - 1 tsp pure vanilla extract
06 - 3/4 cup all-purpose flour
07 - 1/2 cup unsweetened cocoa powder
08 - 1/2 tsp fine sea salt
09 - 3.5 oz dark chocolate, chopped

→ Black Sesame Swirl

10 - 1/4 cup black sesame paste, unsweetened
11 - 2 tbsp granulated sugar
12 - 1 tbsp hot water

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a saucepan, melt butter over low heat. Remove from heat and stir in both sugars until completely dissolved. Allow to cool for 2 minutes.
03 - Whisk in eggs one at a time, beating well after each addition. Stir in vanilla extract until combined.
04 - Sift together flour, cocoa powder, and salt. Fold into the wet mixture using a spatula until just combined, avoiding overmixing.
05 - Stir in chopped dark chocolate until evenly distributed throughout the batter.
06 - Pour brownie batter into prepared pan and smooth the top with a spatula for even thickness.
07 - In a small bowl, mix black sesame paste, sugar, and hot water, stirring until smooth and pourable.
08 - Dollop spoonfuls of black sesame mixture over the brownie batter. Using a knife or skewer, gently swirl through the batter to create a marbled pattern.
09 - Bake for 28-32 minutes until edges are set but center remains fudgy. A toothpick inserted in the middle should emerge with moist crumbs.
10 - Allow brownies to cool completely in the pan. Lift out using parchment overhang and slice into 16 equal squares.

# Expert Suggestions:

01 -
  • The black sesame adds an unexpectedly sophisticated depth that makes people think you've been secretly attending pastry school.
  • These brownies stay impossibly fudgy in the middle while the edges set just right, with zero crumb anxiety when you cut them.
  • It's the perfect way to use up that jar of black sesame paste that's been sitting in your pantry, waiting for the right moment.
02 -
  • Don't skip the cooling step; cutting into warm brownies is how you end up with crumbly, broken pieces instead of picture-perfect squares.
  • The black sesame paste needs to be unsweetened tahini-style, not the sweetened kind used for desserts—the latter won't swirl properly and will sink into the batter instead of staying suspended.
  • If your toothpick comes out completely clean, you've overbaked them; brownies improve with slightly underdone centers because they continue cooking as they cool.
03 -
  • Chop your dark chocolate by hand instead of using chips—bigger pieces create pockets of melty richness that make every bite feel intentional and luxurious.
  • If your black sesame swirl sinks or disappears during baking, you likely needed to loosen it more with water; next time, aim for a consistency slightly thinner than peanut butter.
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